Podcast

You can listen to the Connecting the doughs podcast on all major podcast websites including Apple Podcasts, Spotify, Google Podcasts, Amazon Music and Podcast Addict. Although the first few episodes are in Italian, we now release episodes in both in Italian and English on alternating weeks.

 

EPISODE 16: INTERVIEW WITH CRISTIAN MOLINO, PIZZA CHEF & FOUNDER OF FB GROUP 'PIZZAIOLI SU PARIGI' (ITALIAN)

In the sixteenth episode of Connecting the Doughs, we interview Cristian Molino, pizza chef from Catania with a base in Paris. Cristian will tell us about his professional development, from his early days learning pizza-making skills in his hometown Catania to working in various top-rated pizzerias in the French capital. He will tell more about his interest in plant-based pizza and how the Facebook group 'Pizzaioli su Parigi' is born. Enjoy! 

 

 

 

 

EPISODE 15: INTERVIEW WITH VICTORIA OICKLE, OPERATIONS MANAGER AT CRUST BROS (ENGLISH)

In the fifteenth episode of Connecting the Doughs we interview Victoria Oickle, Operations Manager at Neapolitan-style pizzeria in Waterloo (London) Crust Bros. In this insightful podcast, Victoria will tell us about her experience working with growing businesses in the casual dining sector.  We will learn more about the importance of creating a strong work culture, the need for a clear proof of concept when looking for investment, and some really interesting tools you can use to create successful HR strategies.

 

 

 

 

EPISODE 14: ANDREA BRUNETTI -  GIOVANE PIZZA CHEF, IMPRENDITORE & ESTETA DELLA PIZZA

In the fourteenth episode of Connecting the Doughs, we interview a very young and talented pizza chef from the small town of Priola in Piedmont. Andrea Brunetti has a big passion for the ever so popular Pizza Napoletana, which led him to open his first pizzeria restaurant "Acqua e Farina" when he was only 21 years old. Andrea will tell us all about his experience as a pizza chef and restaurant owner, of his passion for food experimentation, blending local and national high-quality ingredients together, and about the importance of storytelling when creating a new pizza.

 

 

 

 

EPISODE 13: INTERVIEW WITH THE FOUNDERS OF THE GOOD SLICE - PIZZA WITH A PURPOSE (ENGLISH)

In the thirteenth episode of Connecting the Doughs, we interview Ed & Calum, founders of The Good Slice, a social enterprise with the mission of providing a meal to someone in need for every pizza they sell. In this podcast, we’ll learn all about their entrepreneurial journey, from finding inspiration during a road trip in Africa to the evolution of their enterprise model to the importance of true friendship in starting a business. You can find more about The Good Slice here

 

 

 

 

EPISODE 12: LA LATTERIA DI SIMONA DI VIETRI - THE ARTISANAL ITALIAN CHEESE FACTORY IN THE HEART OF LONDON (ITALIAN)

In the twelfth episode of Connecting the Doughs, we interview Simona di Vietri who is the founder of La Latteria, an Italian-inspired cheese factory in the heart of London. Simona will tell us all about her inspiration and the challenges of building a business from scratch, from the importance of knowing the market to the necessity of a skilled workforce and the switch of business focus following Covid-19 crisis. You can find more info of La Latteria here

 

 

 

 

EPISODE 11: INTERVIEW WITH PIZZA CHEF & ENTREPRENEUR FRANCESCO "CICCIO" CRIFO PART 2 (ITALIAN)

In the eleventh episode of Connecting the Doughs, we share the second part of the interview with Sicilian pizza chef and entrepreneur Francesco Crifo. He will tell us about his pizza dough experiments with Sicilian and Australian flours, of his mentoring relationship with pizzaioli guys and he will share more information for any passionate pizza chef who wants to go to Australia for a work experience. 

 

 

 

 

EPISODE 10: BREXIT - AN INTERVIEW WITH IMMIGRATION LAWYER SHARA PLEDGER ON THE POINT BASED SYSTEM AN ON APPLYING TO BECOME A SPONSOR (ENGLISH)

In the tenth episode of Connecting the Doughs, we interview immigration law expert and associate at Latitude Law firm, Shara Pledger, who tells us more about the new point based system and the process to apply to become a sponsor. You can also find more information regarding topical immigration issues on their website blog here.

 

 

 

 

EPISODE 9: BREXIT - EVERYTHING YOU NEED TO KNOW IF YOU'RE LOOKING TO HIRE A SKILLED PIZZA CHEF FROM OUTSIDE THE UK (ENGLISH & ITALIAN)

In the ninth episode of Connecting the Doughs podcast, we interview Louis MacWilliam, Head of Immigration at law firm Truth Legal Solicitors. Louis will tell us more about the new immigration system for any employer who can't find skilled pizza chefs and needs to bring a workforce from outside the UK. Louis has written a blog on this issue, How to sponsor a chef (key changes in 2021 & what you need to know).

 

 

 

EPISODE 8: INTERVIEW WITH PIZZA CHEF & ENTREPRENEUR FRANCESCO "CICCIO" CRIFO PART 1 (ITALIAN)

In the eight episode of the podcast Connecting the Doughs, we interview Francesco Crifo, a Sicilian guy from Catania whose passion for pizza brought him to Melbourne, Australia. In the first part of the interview, Francesco will tell us more about his upbringing in Catania, the move to Milan where he had the opportunity to create from scratch a three-story pizzeria, and his transformation from pizza chef to business man in Australia. Enjoy!

You can listen the podcast from this link: https://www.buzzsprout.com/1396414/7131151-interview-with-pizza-chef-entrepreneur-francesco-crifo-part-one-italian

 

 

 

 

EPISODE 7: FILIPPO ROSATO, CO-FOUNDER OF PUREZZA - UK'S FIRST PLANT-BASED PIZZERIA (ITALIAN)

In the seventh episode of the podcast Connecting the Doughs, we interview Filippo Rosato, co-founder and executive chef of Purezza, the first plant-based pizzeria in the UK.

Filippo will tell us all about his incredible story, from his upbringing in a little town in Campania to his move to the UK as an architect and DJ, and of his successful business venture with Purezza. 

You can listen the podcast from this link: https://www.buzzsprout.com/1396414/6784090-filippo-rosato-executive-chef-co-founder-di-purezza-prima-plant-based-pizzeria-nello-uk

 

 

 

EPISODE 6: EAST MEETS WEST - A FUSION FOOD PIZZA LOVE STORY (ENGLISH)

In the sixth episode of Connecting the Doughs we interview Dev, owner of pizzeria restaurant East West Pizza in London. In this episode, Dev will tell us all about this incredible concept that brings together the cuisines of India and Italy in a fusion food love story. Enjoy! 

You can listen the podcast from this link: https://www.buzzsprout.com/1396414/6611131-east-west-pizza-london-a-fusion-food-love-story 

 

 

 

EPISODE 5: AS GASTRO CONSULT - AGENZIA OER IL LAVORO SPECIALIZZATA NEL SETTORE GASTRONOMICO IN GERMANIA

In the fifth episode of Connecting the doughs we interview Annamaria, the owner of recruitment agency AS Gastro Consult specialised in the restaurants sector in Germany. Annamaria will tell us all about the German market and how her agency helps pizzaiolos from Italy find jobs and have a smooth move to Germany. Enjoy! 

 You can listen the podcast from this link: https://www.buzzsprout.com/1396414/6453277-intervista-con-annamaria-titolare-dell-agenzia-as-gastro-consult

 

 

 

 EPISODE 4: DARIO VIOLA E L'EVOLUZIONE DA PIZZAIOLO A CONSULENTE

In the fourth episode of Connecting the doughs we interview Dario Viola, an Italian guy from Liguria who started making pizza at a very young age at his dad's pizzeria. Dario will tell us about his professional development once he moved to London and about his latest pizza consultancy business that has connected him with pizzerias and pizzaiolos around the world. Enjoy!

You can listen the podcast from this link: https://www.buzzsprout.com/1396414/6356419-dario-viola-l-evoluzione-da-pizzaiolo-a-pizza-consultant


 

 

 

EPISODE 3: PIZZAIOLO, ANTROPOLOGO ROMANO DE NEW YORK 

In the third episode of Connecting the doughs we interview food business man and pizzaiolo Roberto Sacco, who has an extremely interesting upbringing that led him to live in different countries around the world and to be exposed to many pizzaiolo maestros.  He'll tell us about his passion for anthropology, of his adventure helping a friend's pizzeria in Brooklyn, and he'll tell us more on his very own 'mirror' marketing strategy. Enjoy!

You can listen the podcast from this link: https://www.buzzsprout.com/1396414/5993449-antropologo-pizzaiolo-romano-de-new-york 

 

 

 

 

EPISODE 2: MARCO, PIZZAIOLO IN LONDON & GLASGOW

In the second episode of Connecting the doughs podcast we interview Marco, an Italian guy who started his career as pizza-chef in London. He will tell us about his experience, how he started from scratch, the tactics to find a job as a pizzaiolo in the UK, and some funny stories around the craziest pizzas he's ever made. Enjoy!

 You can listen the podcast from this link: https://www.buzzsprout.com/1396414/5850931-marco-pizzaiolo-a-londra-e-glasgow


 
 

 

EPISODE 1: IL PECORO, PIZZERIA IN SANDY (UK)

In this first episode, we interview Alan, the owner of the successful pizzeria in the small town of Sandy (Bedfordshire) about 18 miles from Cambridge. Alan tells us about his personal experience in the business of pizza, from opening a pizzeria in the UK to finding pizza-makers and using Facebook to connect with the local community. Enjoy!

You can listen the podcast from this link: https://www.buzzsprout.com/1396414/5743312-il-pecoro-pizzeria-in-sandy-uk