Leo Spizzirri's guest appearances

Leo Spizzirri

#12minconvos

Pizza City with Steve Dolinsky

What’s Good Dough- Pizza. Business. Life.

The Relentless Pursuit Podcast

Brian Spangler

Thomas McNaughton

Bob Goff

Trish Blackwell

Adam Kuban

Scott Wiener

Lou Malnati

Daniele Uditi

Paulie Gee

Matthew Hyland

Mark Iacono

John Arena

Tony Gemignani

Frank Tuttolomondo

Michael Schwartz

OwlTail

Summary Leo Spizzirri talks to Peppe Miele about Neapolitan pizza and their passion for teaching the finer details of its history and technique.   Highlights 🍕Leo learned from Pepe at the VPN in California, gaining a deep knowledge of neapolitan pizza. He is also now an ambassador for the AVPN 🍴Peppe is an educator and president for the AVPN 😋Neapolitan pizza originated from a necessity to feed people cheaply, and Peppe and Leo emphasise the importance of doing it justice. 🌎Leo and Peppe hope to spread the word about neapolitan pizza and its history, and keep up the standards of this special food.

Summary Leo Spizzirri talks to Peppe Miele about Neapolitan pizza and their passion for teaching the finer details of its history and technique. Highlights 🍕Leo learned from Pepe at the VPN in California, gaining a deep knowledge of neapolitan pizza. He is also now an ambassador for the AVPN 🍴Peppe is an educator and president for the AVPN 😋Neapolitan pizza originated from a necessity to feed people cheaply, and Peppe and Leo emphasise the importance of doing it justice. 🌎Leo and Peppe hope to spread the word about neapolitan pizza and its history, and keep up the standards of this special food.

Discovering the nuances of Neapolitan Pizza with Chef Leo Spizzirri and Peppe Miele

We sit down with Melisa and Leo Spizzirri, masters in their respective industries and pursuing the most out of themselves, their careers, and their family.

We sit down with Melisa and Leo Spizzirri, masters in their respective industries and pursuing the most out of themselves, their careers, and their family.

Interview with Melisa and Leo Spizzirri

Leo Spizzirri is the driving force behind only the second North American branch of the famed Scuola Italiana Pizzaioli. This pizza school has a location in San Francisco, but Spizzirri now has an accredited program about 45 min. west of downtown Chicago. He talks about how he got into the business, fell in love with Italy's regional styles, then convinced Italian authorities to let him open a school in the Midwest. Some classes are for die-hards who want to open their own pizzerias, while others are just hobbyists who want to improve their pizza-making skills.--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Leo Spizzirri is the driving force behind only the second North American branch of the famed Scuola Italiana Pizzaioli. This pizza school has a location in San Francisco, but Spizzirri now has an accredited program about 45 min. west of downtown Chicago. He talks about how he got into the business, fell in love with Italy's regional styles, then convinced Italian authorities to let him open a school in the Midwest. Some classes are for die-hards who want to open their own pizzerias, while others are just hobbyists who want to improve their pizza-making skills. --- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/pizzacity/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/pizzacity/support</a>

Leo Spizzirri - N. American Pizza Academy (Lisle, IL)