This week on a brand new Pizza Party, host Talia Ralph welcomes the pizza mastermind of Roberta’s Pizza to the show, Anthony Falco. Talking about how he broke into the Bushwick mecca, Anthony had met Roberta’s owner, Brandon Hoy, just before the opening of the restaurant and expressed his interest in having a part in the new kitchen. Since then, Anthony has been a part of the pizza kitchen and shares with Talia the secrets of the day to day operation. New projects like the take out and mobile pizza unit have kept Anthony busy, but Anthony still thinks fondly of his initial time spent at Roberta’s and takes the time to break down the details of the pizza kitchen positions and their respective duties. More than anything, Anthony expresses how important the concept of the team is to the process at Roberta’s. Before he heads back to the kitchen, Talia asks one last burning question: how do they name the pizzas?! After the break, Talia brings on Michael Correll, a PhD student at the University of Wisconsin and creator of Pizza Tarot cards. Talking about how he came to create such an interesting design, he later shares his thoughts on why pizza is so relatable to the masses. Tune in for a master lesson in Roberta’s Pizza! This program was brought to you by Heritage Foods USA.
“What they did for the opening night [of Roberta’s Pizza] was give away free pizza… it was really kind of life-altering pizza, it was really great. I’d never had such great ingredients on pizza and it cinched the fact that I really wanted to come in and work here.” [3:08]
—Anthony Falco on Pizza Party
“Pizza is a blank slate… people’s idea of a pizza can vary wildly. I’m from the East Coast and I moved to the Midwest and I’d never heard of ‘St. Louis style’ pizza.” [33:30]
—Michael Correll on Pizza Party