Turning Woodfired Neapolitans Into A High Quality Frozen Pie Business
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Victor Barry is a chef and restaurateur in Toronto who continues evolving. He’s got three Piano Pianos, a Piccolo Piano plus two shops dedicated to pizza, and now a slowly growing frozen business. I first had his pizza sitting at the restaurant’s bar about six years ago, and I still remember how much I enjoyed it. Very Neapolitan, and very dialed-in to the list of imported ingredients. But most important, he makes sure he has a pizzaiolo who knows how to work the oven.
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