Join Paolo Borza on a journey through the story of Quattro Restaurant in Stepaside Village, Dublin. With a dedication to quality ingredients and the art of woodfired pizza, Paolo's passion shines through as he crafts the perfect pizza with a 48-hour fermented dough and meticulous attention to detail, ensuring each bite bursts with authentic Italian flavour and appeals to the Irish palate.
Paolo delves into the intricate science and artistry behind pizza dough, emphasising the need for fair compensation for pizza chefs.
"There is a science behind pizza dough," he explains. "Pizza chefs have to be paid well as well. There is an art. Let's face it, stretching pizza dough all day over a table isn’t easy, especially on the back."
His unwavering dedication and high standards are evident as he remarks, "If the pizza is coming out of the oven and something doesn't look right, you remake it. It has to be perfect."
Having founded Quattro Restaurant 12 years ago, Paolo has witnessed the evolving restaurant scene in Ireland, with more produce and variety becoming available over the years. Yet, on trend with current sentiment in Ireland, when asked for advice to give a friend considering opening a restaurant now, he advises, "don’t do it now. Wait."
With Paolo's entrepreneurial drive, candid demeanour, and engaging storytelling, this episode is truly one not to be missed!
