Competitions & Events
When Frank Pinello opened eight years ago, he wanted to provide his neighborhood with a grab-and-go pizzeria where they could drop in, snag a slice and a brew, and be on their way in less than three minutes. For Frank, a pizzeria has always been about a place you walk in a grab a slice of pizza. That’s key in New York!
Frank follows old-world traditions from Napoli, though he’s always looking to experiment with new ideas and techniques for his dough, and he’s committed to using fresh local ingredients whenever possible in order to put out the best possible product at an inexpensive price. Frank grew up in Bensonhurst, Brooklyn and Long Island, NY. Growing up Frank learned the secrets of cooking from his Sicilian grandmother in her basement kitchen. These formative years influenced his decision to attend the Culinary Institute of America at Hyde Park to turn his passion for pizza into a career. After graduating, Frank’s journey continued while making pizza at Giacomo’s and Roberta’s. In 2016, Frank teamed with Matt DiGesu to open Pizzeria LaRosa, a full bar/sit-down restaurant.
What makes his pizza so special is his signature dough recipe using non-traditional flours. He offers what every pizza aficionado wants—that 00 flour pizza dough, cooked in a wood-fired pizza oven, with an acidic tomato sauce and homemade mozzarella. They currently make about four batches of dough each day, which produces approximately 200 pies a day. Their routine is to start the 24-hour fermentation process in the middle of the day, so they are always a day ahead.
Frank is currently a hot commodity across the globe and has worked on projects in Hong Kong, the UK, Canada and the Middle East. From starting the oven fire to making dough, Frank will give you insight into the inner workings of his slice joint. He’ll talk shop and uncover a few of his secrets during this Pizza & Pasta Northeast kick-off session.
Owner of the legendary Una Pizza Napoletana, Anthony Mangieri, will sit down with Peter Reinhart for a candid conversation about the pizza industry and his place in it as an established and in uential artisan. Having operated on both coasts with stores in New York City and San Francisco at various points in his career, this is an opportunity you will not want to miss.
Our Man on the Street, Scott Wiener, will sit down for a Q&A with some young guns who are making big waves on the American pizza scene: Anthony Falco (international pizza consultant), Matt Hyland (Pizza Loves Emily, Brooklyn & West Village) and Justin Bazdarich (Speedy Romeo, Brooklyn). They’ll discuss their influences, processes and vision for the future of America’s next great pizza generation.
Food and Drink will be served.
A world-renowned pizza consultant who first made a name for himself at the famed Roberta’s in Brooklyn, Anthony Falco knows pizza inside and out. He’s part of the next wave taking America by storm, and he’s ready to share his perspective on what pizza has been, currently is and will be for decades to come.