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  Episode 38: Intervista con Luca Giannino, tecnico Farina Petra (ITALIANO)

  Friday, April 15, 2022

  🇮🇹 Nella trentottesima puntata del podcast Connecting the Doughs, intervistiamo Luca Giannino tecnico di Molino Quaglia, Farina Petra che ci racconterà più nello specifico delle caratteristiche delle farine per pizza Petra che le differenziano dalle altre.

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  Episode 37: Interview with Edin Basic, founder of one of the first proper pizza delivery services in London called Firezza (ENGLISH)

  Tuesday, March 15, 2022

  🇬🇧 In the 37th episode of Connecting the Doughs, we share our interview with Edin Basic, founder of Firezza, a delicious pizza by the meter delivery service with several spots in London, and the current owner of Pizza Madre UK, based in the affluent neighbourhood of Ealing.

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  Episode 36: Intervista a Piero Gabrieli, Direttore Marketing di Farina Petra Molino Quaglia (ITALIANO)

  Tuesday, February 15, 2022

  Nella 36esima puntata del podcast Connecting the Doughs, intervistiamo Piero Gabrieli, direttore marketing di Farina Petra Molino Quaglia che da quattro generazioni è al centro di una filiera produttiva sostenibile ed innovativa supportata da una comunicazione davvero all'avanguardia.

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  Episode 35: Interview with Matt Henson on setting up mobile business Pepper's Perfect Pizza (ENGLISH)

  Tuesday, February 1, 2022

  On the 35th episode of Connecting the Doughs, we share the story of how Emily, Rachel, and Matt started Pepper’s Perfect Pizza, a family-run pizza business in the beautiful region of the Forest of Dean (England), back in 2020.

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  Episode 34: Intervista a Pamela Tironi, imprenditrice e founder del gruppo di pizzerie The Pizza Room in Inghilterra (ITALIANO)

  Saturday, January 15, 2022

  🇮🇹 Nella 34esima puntata del podcast sul business della pizza, intervistiamo Pam Tironi fondatrice del gruppo di pizzerie di successo con base a Londra chiamato The Pizza Room.

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  Episode 33: Interview with Feng, amateur pizza chef mastermind of Instagram's Leopard Crust (ENGLISH)

  Wednesday, December 15, 2021

  In the 33rd episode we interview the founder of Instagram page Leopard Crust. Feng lives in Bangkok and started to make pizza at home as a personal challenge.

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  Episode 32: Intervista a Federico De Silvestri, pizza chef pluripremiato specializzato in pizza gluten-free (ITALIANO)

  Wednesday, December 1, 2021

  Nella trentaduesima puntata di Connecting the Doughs intervistiamo Federico De Silvestri, pizza chef pluripremiato, proprietario della pizzeria Quattrocento a Marzana (Ve), nonche’ master istruttore alla Scuola Italian Pizzaioli.

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  Episode 31: Interview with co-founder of London's hottest pizza review sensation Bite Twice Rate The Slice (ENGLISH)

  Monday, November 15, 2021

  In the 31st episode of Connecting the Doughs, we interview Gerardo del Guercio. Together with friend Paolo (the man behind the camera), he created the Instagram page @BiteTwicePizzaReviews - one of the most entertaining pizza review projects on the Internet.

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  Episode 30: Intervista con Edoardo Papi, l'Executive pizza chef che ha conquistato la Russia (ITALIANO)

  Wednesday, October 13, 2021

  Nella trentesima puntata del podcast Connecting the Doughs, intervistiamo l’executive pizza chef Edoardo Papi, un vero e proprio pizzaiolo 2.0 che ci racconterà più in dettaglio della sua incredibile esperienza di lavoro in Russia.

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  Episode 29: Interview with Lauren & Gabriele, founders of PizzaLab Amsterdam (ENGLISH)

  Wednesday, September 15, 2021

  In the 29th episode of Connecting the Doughs we share our interview from a couple of months ago with Lauren Jade Lee and Gabriele Casavecchia co-owners of PizzaLab in Amsterdam, Netherlands.