Forno1889® Presents
Forno1889 Presents
Ep6. Paolo Borza, Quattro Wood Fired Pizza
In this episode, we delve deep into the entrepreneurial spirit of Paolo Borza, the man behind this beloved woodfire pizza haven. From humble beginnings to expanding into a thriving 85-seater...
Ep6. Paolo Borza, Quattro Wood Fired Pizza
In this episode, we delve deep into the entrepreneurial spirit of Paolo Borza, the man behind this beloved woodfire pizza haven. From humble beginnings to expanding into a thriving 85-seater...
Ep5. Ethan Kinneen, Stormhouse Pizza
Inspired by a trip to Dingle with his father and girlfriend, Ethan recognised a gap in the market and envisioned bringing a fresh, wood-fired twist to his village’s dining scene.
Ep5. Ethan Kinneen, Stormhouse Pizza
Inspired by a trip to Dingle with his father and girlfriend, Ethan recognised a gap in the market and envisioned bringing a fresh, wood-fired twist to his village’s dining scene.
Ep4. Joe O’Donovan, Sliced
For Joe O’Donovan of Sliced Restaurant in Cork, a college waitering job became a thriving pizza venture, sparked by his love for people.
Ep4. Joe O’Donovan, Sliced
For Joe O’Donovan of Sliced Restaurant in Cork, a college waitering job became a thriving pizza venture, sparked by his love for people.
Ep3. Linden Ferris, Lindough's Pizza
What inspired Linden Ferris to set up his own business, what it takes to go out on your own, and where the love of pizza came from.
Ep3. Linden Ferris, Lindough's Pizza
What inspired Linden Ferris to set up his own business, what it takes to go out on your own, and where the love of pizza came from.
Ep2. Richard Whitty, Crust Pizza
We sit down with restaurant owner, Richard Whitty, owner of Crust Woodfired Pizza, in Wexford.
Ep2. Richard Whitty, Crust Pizza
We sit down with restaurant owner, Richard Whitty, owner of Crust Woodfired Pizza, in Wexford.
Ep1. James Cantwell, Grizzly x Napkin
James Cantwell dropped out of culinary school but his love for the craft drew him back. This is his story.
Ep1. James Cantwell, Grizzly x Napkin
James Cantwell dropped out of culinary school but his love for the craft drew him back. This is his story.