Part 1/8:
The Journey of a Pizzeria: From Novice to Artisan
In 2017, a new pizzeria opened its doors, but the owner, Mimo, had never made a pizza in his life. What began as a bold venture transformed into a passionate learning journey, magnifying the significance of artisan food preparation and community engagement through great cooking.
This whimsical tale of Mimo's pizzeria embodies the essence of craftsmanship in cooking—borrowing traditions from his Italian roots while adapting to the local New York culture. On a typical day at the pizzeria, the team rises at 5:30 AM to start production, dedicating their mornings to dough-making before the lunch rush begins.