When you’re not at work, do you like to cook? Yes, I attended Johnson and Wales for their two-year culinary program and then went on to get a bachelor’s in entrepreneurship. A lot of customers tell me that pizza making is a lost art, and it’s been great to be able to pass that on to the many people I’ve trained at Fellini’s over the years. You have to have fun with it, which makes things much easier. Anyone can make a pizza, but if you want to know what you’re doing, it takes hours and hours of practice. When I first started working with my brother, he wanted a night off and left me to close up the restaurant myself, so I was sort of thrown into it. After New York, I worked at a couple different pizzerias in Providence, and I’ve spent the last eight or nine years at Fellini’s.ĭid it take a long time to learn to handle dough like a pro? Starting with that first job, I’ve spent the last 14 years making pizza. We worked together for years – I even went back to work with him on the weekends after I started school in Rhode Island. At 16, I started working with him and he showed me the ropes. When I was growing up in upstate New York, my brother worked at a pizzeria. During the summer, our garden veggie pie showcases some of the great vegetables in season. Our famous Thanksgiving pie is only available one day a year – the day before Thanksgiving – and features roasted turkey with gravy, mashed potatoes, stuffing and a side of cranberry sauce. We do a pumpkin pizza from Halloween through November. What are the most popular pies at Fellini’s?īesides the classic plain cheese and pepperoni, people love the garden veggie (with tomatoes, squash, onions, scallions, olive oil, salt and pepper) and the steak scallion (shaved steak, scallions, cheese and a creamy parmesan peppercorn sauce). So many people underestimate anchovies or say they don’t like them, but they add such a unique flavor to a pizza.
0 kommentar(er)
