![]() I currently own two pizzerias I had one in Pompano, Florida, that my partner bought me out of and one in Binghamton, which my brother took over. To take care of the customers and treat them like family and to nurture and encourage the employees to take pride in their work, which would essentially transcend into great pizza. My father, Luigi, and my uncle, Felice, taught me how to take pride in my work and to do it the right way all the time. We had double-stack ovens to sell pizza, which is where I honed my skills strictly making the pizzas.Īs a third-generation owner, what have you brought to the business?Īs a third-generation owner and operator, I brought work ethic and attention to details, focusing on a few things to make properly instead of a lot of stuff that fills a menu and looks good on paper. In the 80s my father had constructed a delicatessen to sell our bread retail along with sandwiches on our bakery rolls, cold cuts, etc. The bakery was a wholesale and retail Italian bread bakery and “rectangular sheet bakery style pizza”. My father, who became the boss and oldest brother, had passed away in the 90s while I was in the Navy, so I decided when I got out to separate myself from my uncles and start my own journey for making pizza. My grandfather and his cousin started an Italian bakery in 1904 in my family’s garage below our apartment building that we all lived in, which is still owned and operated in Binghamton, New York by my uncles. ![]() Thin crust strictly wood fire Italian dome oven.Dough made in house - long slow ferment 48hr+.Thin crust gas deck Custom stone deck bakers pride double stack ovens.
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