A pizza guy doing a podcast? Yep.
Danny DiGiampietro of Angelo’s Pizzeria (122 N. Haddon Avenue, Haddonfield, NJ) launched a podcast, Breaking Bread with Angelo’s, that will feature frank and candid conversations with other local restaurateurs about what it’s like to run a restaurant in the greater Philadelphia area; the good, the bad, and the ugly.
I wanted to learn more, so I reached out to Danny to ask a few questions about this new project of his.
What inspired you to start the Breaking Bread with Angelo’s podcast?
The thought behind the podcast was to pick the brains of passionate and creative people. To give listeners a chance to hear about what makes them tick, in and out of the kitchen. Hopefully it will be like the kind of conversations we have after a service where we kick back, have a drink and bullshit.
What do you wish to accomplish?
I hope to give people a glimpse into the minds of my guests, to entertain them with (lively food and restaurant) conversation.
You just completed the first episode featuring Vincenzo Barone of Bricco Coal Fired Pizza in Westmont, NJ, can you tell me what other local food scene players you’ll have on in the future?
Some guests already confirmed are Timmy and Joey Nicolosi of DiNic’s in the Reading Terminal. Tony Luke from Tony’s Luke’s, Vinny from Florida Style Pizza, Drew DiTomo (executive sous chef at AMIS), Jason Ledee (executive chef at Pearl’s Oyster Bar in the Reading Terminal Market), Lou Sarcone of Sarcone Bakery, Tony Stavola of Stavola Foods and more.