GIỚI THIỆU VỀ TẬP NÀY
Giuseppe Sacchetti didn't just open another pizza shop.
He spent years obsessing over dough, trained with Gabriele Bonci in Rome, opened during the pandemic, and built a business that now serves fresh pizza, wholesale dough, focaccia, and gourmet frozen pizzas across Montreal.
We talk about:
- Why dough is the most important part of pizza
- What he learned from Bonci
- The science behind frozen pizza
- Why he slices pepperoni to order
- Montreal's unique pizza culture
- His plans to build a pizza brand across Canada
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BẢN CHÉP ÂM THANH 🔗
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