Anthony & Pete

ANTHONY FALCO

Type of cuisine I like to cook:

Italian and Texan. Just like me. The food my Sicilian grandmother cooked for me from her garden in rural Texas is my biggest inspiration.

Specialty:

Obviously I'm known for my Pizza, but I really love to cook a nice steak. It's so simple but when it's executed properly, there is nothing better. That and Cacio e Pepe -- ever since I had it in Rome I have been fascinated by the simple magic of combining pasta water, cheese, and black pepper. It's so much more than the sum of its parts.

Favorite Kitchen Tool:

All-Clad Stainless Fry Pan. Indestructible, like me.

Past & Present:

After abandoning an early career in Internet startups, I went on to open a bar (Rendezvous) and a restaurant (Frites) in Seattle. I worked every station from dishwasher, to bartender to fry cook. I then moved to NYC and started bartending in Williamsburg in 2006. I met the dudes from Roberta's while bartending and came on as one of the first pizza-makers. I ran the pizza kitchen for about a year in the restaurant then went on to start the Roberta's Mobile Operations Division, and elite team of shadowy pizza makers who will make pizza anywhere in the world, at a moments notice. I've also worked the wood-ovens at Pulino's and Vinegar Hill House. But really I am a Roberta's pizza soldier for life.

 

PETE LITSCHI

Type of cuisine I like to cook:

 I really enjoy cooking Latin American food which is due to Guatemalan roots . I'm also a big fan of breakfast foods done right.  These, of course, all pale in comparison to the king of all foods...pizza. Pizza is my true love.

Specialty:

 The flavors and consistency produced by cooking with a cast iron dutch oven are unparalleled. It's the perfect vehicle for my delicious arroz con pollo.  

 

Favorite Kitchen Tool:

A good pair of tongs can serve many purposes.

Past and Present:

I have enjoyed cooking since I was very young.  I learned almost everything I know from my mother and my grandmother.  They are some of the most amazing self taught cooks I have met to this day. I have worked in the restaurant business in some shape or form for the last 10-12 years and decided to tackle the task of learning pizza about 4 years ago.  I joined the Roberta's team at that time and haven't looked back since.

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