Lyt til Connecting the doughs podcast

Interview with Head (Pizza) Chef Karol Jezierski on transitioning from chef to pizza chef and managing Contemporanea biga dough (ENGLISH)	Connecting the doughs	44:07
Catch up with Edin Basic on 3rd party food delivery players (ENGLISH)	Connecting the doughs	34:27
Intervista a Roberto Uditi, Head Pizza Chef, sull'apertura di una pizzeria	Connecting the doughs	43:15
Interview with Kristjan Longar, Chief Operating Officer at Swedish restaurant group BASTA! Urban Italian (ENGLISH)	Connecting the doughs	45:40
Intervista a Luca Giannino, tecnico Farina Petra - Molino Quaglia (ITALIANO)	Connecting the doughs	52:00
Interview with Edin Basic, founder of Firezza (sold to Pizza Express) and owner at Pizza Madre UK (ENGLISH)	Connecting the doughs	65:32
Intervista a Piero Gabrieli, Direttore Marketing di Farina Petra Molino Quaglia (ITALIANO)	Connecting the doughs	31:58
Interview with Matt from mobile wood-fired pizza business Pepper's Perfect Pizza (ENGLISH)	Connecting the doughs	44:11
Intervista a Pamela Tironi, imprenditrice e founder del gruppo di pizzerie The Pizza Room in Inghilterra (ITALIANO)	Connecting the doughs	60:07
Interview with Feng, pizza chef mastermind of Instagram's Leopard Crust (ENGLISH)	Connecting the doughs	54:17
Intervista a Federico De Silvestri, pizza chef pluripremiato specializzato in pizza gluten-free (ITALIANO)	Connecting the doughs	67:56
Interview with co-founder of London's hottest pizza review sensation Bite Twice Rate The Slice (ENGLISH)	Connecting the doughs	46:02
Intervista a Edoardo Papi: l'Executive Pizza Chef che ha conquistato Mosca (ITALIANO)	Connecting the doughs	79:35
Interview with co-founders of PizzaLab Amsterdam (ENGLISH)	Connecting the doughs	77:44
Intervista con Davide Civitiello, pizza chef Napoletano, Campione del Mondo e Capo Pizzaiolo di Rossopomodoro (ITALIANO)	Connecting the doughs	45:24
Interview with Pig & Olive mobile and bricks & mortar pizza business entrepreneur Simon Harris from North Devon, UK (ENGLISH)	Connecting the doughs	53:08
Intervista a Bernardo D'Annolfo, titolare di Educazione Napoletana e ideatore del progetto Pizza Space (ITALIANO)	Connecting the doughs	65:16
Interview with award-winning pizza chef consultant Marco Fuso (ENGLISH)	Connecting the doughs	54:27
Intervista al co-fondatore di AV Baking Alessandro Scandola (ITALIANO)	Connecting the doughs	43:37
Interview with Xavier Ballester, Director at Angel Investment Network on finding investment to grow your pizzeria business (ENGLISH)	Connecting the doughs	43:17
Intervista a Michele Lucarelli, fondatore del progetto Bike & Bake & della Nordic Pizza Academy (ITALIAN)	Connecting the doughs	57:49
Interview with Alessio Lacco, Neapolitan pizza chef & mobile pizza Ape business entrepreneur in Atlanta - USA (ENGLISH)	Connecting the doughs	49:12
Intervista con Simona Lauri, maestro dell'arte bianca e consulente tecnico della panificazione (ITALIANO)	Connecting the doughs	58:09
Interview with Italian-Danish pizza chef & entrepreneur Eva De Masi (ENGLISH)	Connecting the doughs	68:56
Intervista con Giuseppe D'Angelo fondatore di Pizza DIXIT sulla pizza Napoletana nel mondo & i social (ITALIANO)	Connecting the doughs	62:48
Interview with Chip Klose, restaurant consultant, marketing strategist & Restaurant Strategy podcast host (ENGLISH)	Connecting the doughs	65:15
Intervista con Cristian Molino, Pizza Chef & fondatore del gruppo FB 'Pizzaioli su Parigi' (ITALIANO)	Connecting the doughs	41:37
Interview with Victoria Oickle, Operations Manager at Crust Bros (ENGLISH)	Connecting the doughs	58:35
Andrea Brunetti: Giovane Pizza Chef, Imprenditore & Esteta della Pizza (ITALIANO)	Connecting the doughs	47:17
Interview with the founders of The Good Slice - Pizza with a purpose (ENGLISH)	Connecting the doughs	45:50
La Latteria di Simona di Vietri - Il caseificio nel centro di Londra (ITALIANO)	Connecting the doughs	63:59
Intervista con il pizza chef & imprenditore Francesco Crifo - Parte Seconda (ITALIAN)	Connecting the doughs	43:47
Brexit - An interview with immigration lawyer Shara Pledger on Point Based System & on applying to become a sponsor (ENGLISH)	Connecting the doughs	57:38
Brexit - Everything you need to know if you're looking to hire a skilled pizza chef from outside the UK (ENGLISH & ITALIAN)	Connecting the doughs	29:20
Intervista con pizza chef & imprenditore Francesco Crifo - Parte Prima (ITALIANO)	Connecting the doughs	42:59
Filippo Rosato, Executive Chef & Co-Founder at Purezza, First Plant-Based Pizzeria in the UK (ITALIAN)	Connecting the doughs	39:24
East West Pizza London - A Fusion Food Love Story (ENGLISH)	Connecting the doughs	25:16
Trovare lavoro come pizza chef in Germania: intervista con Annamaria, titolare dell'agenzia As Gastro Consult (ITALIANO)	Connecting the doughs	21:00
Dario Viola, l'evoluzione da pizzaiolo a pizza consultant (ITALIAN)	Connecting the doughs	31:25
Roberto: Antropologo, Pizzaiolo, Romano de New York (ITALIANO)	Connecting the doughs	38:19

Interview with Head (Pizza) Chef Karol Jezierski on transitioning from chef to pizza chef and managing Contemporanea biga dough (ENGLISH)

Connecting the doughs

44:07

Catch up with Edin Basic on 3rd party food delivery players (ENGLISH)

Connecting the doughs

34:27

Intervista a Roberto Uditi, Head Pizza Chef, sull'apertura di una pizzeria

Connecting the doughs

43:15

Interview with Kristjan Longar, Chief Operating Officer at Swedish restaurant group BASTA! Urban Italian (ENGLISH)

Connecting the doughs

45:40