pizzeria uk

🇬🇧  In the 37th episode of Connecting the Doughs, we share our interview with Edin Basic, founder of Firezza, a delicious pizza by the meter delivery service with several spots in London, and the current owner of Pizza Madre UK, based in the affluent neighbourhood of Ealing. 

Edin will tell us all about his incredible journey that saw him leaving his home country in his early twenties to start a new life in hospitality in London - all the way to building (and selling) a £4 million pound turnover pizza business to Pizza Express in 2016. Enjoy!

Topics: entrepreneurship, data strategy, business growth, mergers & acquisitions

Visit the site of Pizza Madre UK here.

Find Pizza Madre UK on Instagram and on Facebook. 

🇬🇧 In the 27th episode of Connecting the Doughs, we interview Simon Harris, the charismatic entrepreneur from Pig & Olive, a successful mobile pizza business in North Devon.

Simon will tell us all about his pizza business journey, from the very early stages of his start-up to establishing his first bricks & mortar pizzeria, drawing from his past experience as a pub owner. 

We will also hear some really useful tips from the importance of knowing your customers to the attention and care you should dedicate to building and managing a team, all the way to sourcing local ingredients to support local communities. Enjoy!

Visit Pig & Olive website: www.pigandolive.co.uk
Find Pig & Olive on social media: Instagram & Facebook

🇬🇧 In the nineteenth episode of Connecting the Doughs, we interview Eva de Masi, Italian-Danish pizza chef & entrepreneur who introduced Roman-style pizza to Copenhagen. Eva will tell us all about her experience from pizza making, to starting a pizzeria in a space, the Copenhagen Street Food, that became the second most visited place in the Danish capital after Tivoli. We’ll get more details about the initial start-up investment, about Eva's transition to vegetarian and vegan food, and we’ll also learn about the importance of building a fanbase to support your newly launched pizzeria. Enjoy!

Eva’s pizzeria in Copenhagen is called MADEN Italy.

Facebook Page & Instagram Page


🇮🇹 Nella diciannovesima puntata del podcast Connecting the Doughs, intervistiamo Eva De Masi, un pizza chef e imprenditore Italo-Danese che ha lanciato la pizza Romana moderna a Copenhagen. Eva ci racconterà della sua avventura iniziata costruendo una vera e propria cucina/pizzeria in un container nel Copenhagen Street Food market, diventato il secondo luogo più visitato nella capitale Danese dopo Tivoli! Scopriremo alcuni dettagli sull'investimento iniziale, della continua ricerca di Eva nella creazione di una pizza vegetariana e vegana, ed infine ascolteremo una bella lezione sull'importanza di costruirsi velocemente una fanbase per sostenere la tua pizzeria appena aperta. Buon ascolto! 

Questo è il sito della pizzeria di Eva a Copenhagen MADEN Italy.

Facebook Page & Instagram Page

🇬🇧 In the eighteenth episode of Connecting the Doughs, we interview Giuseppe D'Angelo creator of the Pizza DIXIT blog on Neapolitan pizza and pizza culture in general, as well as the founder of Facebook community group Pizza Social.

We loved chatting with Giuseppe! His passion for Neapolitan pizza is really contagious. We talked about many topics including the incredible explosion of Neapolitan pizzerias outside of Italy in the past decade, the development of pizza Contemporanea, and the importance of having the right approach to social media when promoting yourself or your workplace. Enjoy!

🇮🇹 Nella diciottesima puntanta di Connecting the Doughs, intervistiamo Giuseppe D'Angelo l'ideatore del blog sulla pizza Napoletana nel mondo Pizza DIXIT nonchè fondatore della community su Facebook Pizza Social.  

Ci siamo divertiti molto durante l'intervista, la passione di Giuseppe per la pizza Napoletana è contagiosa! Abbiamo parlato di molti argomenti, tra questi l'apertura di moltissime pizzerie Napoletane fuori dall'Italia negli ultimi dieci anni, l'evoluzione della pizza Contemporanea e l'importanza di essere autentici quando si usano i canali social per promuovere i propri prodotti e il luogo di lavoro. Buon ascolto! 

In the fifteenth episode of Connecting the Doughs we interview Victoria Oickle, Operations Manager at Neapolitan-style pizzeria in Waterloo (London) Crust Bros.

In this insightful podcast, Victoria will tell us about her experience working with growing businesses in the casual dining sector.  We will learn more about the importance of creating a strong work culture, the need for a clear proof of concept when looking for investment, and some really interesting tools you can use to create successful HR strategies.

Some useful resources Victoria shared with us:
Maslow's Hierarchy of Needs
Maximize your talent by harnessing cognitive diversity
The Myers-Briggs Type Indicator (personality inventory)

🇮🇹 Nel dodicesimo episodio di Connecting the Doughs, intervistiamo Simona Di Vietri, founder de La Latteria UK, un vero e proprio caseificio Italiano nel cuore di Londra. Simona ci racconterà della sua ispirazione e delle tante sfide di costruire un business da zero, dell'importanza di conoscere il mercato fino al bisogno di avere accesso ad una workforce specializzata, ed infine anche della necessità di trasformare il proprio business ai tempi del Covid. Buon ascolto!

Puoi trovare maggiori info sul sito de La Latteria UK qui. 

🇬🇧 In the twelfth episode of Connecting the Doughs, we interview Simona di Vietri who is the founder of La Latteria, an Italian-inspired cheese factory in the heart of London. Simona will tell us all about her inspiration and the challenges of building a business from scratch, from the importance of knowing the market to the necessity of a skilled workforce and the switch of business focus following Covid-19 crisis. Enjoy!

You can find more about La Latteria on their website.

🇮🇹 Connecting the doughs è il podcast dedicato al mondo della pizza.

Nel primo episodio intervistiamo il proprietario di una piccola pizzeria chiamata Pecoro nel paesino inglese di Sandy, a 20 km da Cambridge.

Discuteremo con lui di come si apre e gestisce una pizzeria nel Regno Unito, dai primissimi costi d'impresa alla ricerca del personale, passando per le pizze più stravaganti richieste dai clienti e le promozioni su Facebook.

Questo episodio di Connecting the doughs è sponsorizzato dal primo portale esclusivamente dedicato al settore della pizza pizzaiolotribe.com

🇬🇧 In this first episode, we interview Alan, the owner of the successful pizzeria in the small town of Sandy (Bedfordshire) about 18 miles from Cambridge. Alan tells us about his personal experience in the business of pizza, from opening a pizzeria in the UK to finding pizza-makers and using Facebook to connect with the local community.

Website: www.pecoro.co.uk

Instagram: @ilpecorosandy

Facebook: @ilpecorosandy