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Speaker 1: dot Ai. This podcast is sponsored by Better Help Online Therapy.

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Speaker 1: I'm Michlene Maloof and I'm Nadiadesi licensed therapists and hosts

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Speaker 1: of Getting Better Stories of Mental Health. Join us for

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Speaker 1: discussions with Megan Trainer, Chris Bosh, Rebel Wilson, and more,

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Speaker 1: from discussing motherhood to immigrating to general mental health. Our

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Speaker 1: guests are all inspiring. We all struggle with the same things,

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Speaker 1: so let's talk about it and de stigmatize them. Find

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Speaker 1: of the eighty five Suth Show and do me a favor.

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Speaker 1: Make sure you check out The Black Market, hostly by

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Speaker 1: Meat only on the eighty five Sealth Show. Fee subscribe

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Speaker 1: to the eighty five Our Show to hear tune into

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Speaker 1: the black Market here amazing interviews with entrepreneurs, creatives, and

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Speaker 1: thought leaders, people who are doing amazing things in the

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Speaker 1: black community. Listen to the Black Market or Our Heart Radio,

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Speaker 1: Apple Apple Podcast, or whatever you listen to podcasts. This

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Speaker 1: is Money Making Conversation. I am your host, ras Sean McConnell.

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Speaker 1: Each Money Making Conversation talk shows about entrepreneurship and entertainment.

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Speaker 1: I provide the consumer and business owner access to celebrities, CEO, entrepreneurs,

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Speaker 1: and industry decision makers. I recognize that we all have

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Speaker 1: different definitions of success. For some, it's a sizeable paycheck.

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Speaker 1: For others, is living a purposeful life, or enjoying close

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Speaker 1: personal relationships, or expressing their creativity. It's all of those

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Speaker 1: things and more. For me, is helping people get up

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Speaker 1: and inspiring them to succeed by accomplishing their business goals,

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Speaker 1: are living their life the way they want to live it.

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Speaker 1: That's why I created Money Making Conversation. This is a

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Speaker 1: show where we talk about overcoming and art. We talked

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Speaker 1: about motivation, We talked about living a balanced life. My

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Speaker 1: next guest, she definitely lives a balanced life. I haven't

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Speaker 1: talked to a long time. Last time I had on

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Speaker 1: the phone, she was pregnant and so we can't talk

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Speaker 1: to her too long with Sean, but she wants to

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Speaker 1: talk to you and I enjoy the interview. Is happy

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Speaker 1: to have her back on the show My Next Like

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Speaker 1: I stated, it is amazing. After a very brief career

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Speaker 1: as an attorney, she decided to follow her passion and

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Speaker 1: open her first restaurant at the age of twenty six.

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Speaker 1: She is a celebrity chef, TV personality, restaurant tour and

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Speaker 1: cookbook Arthur. You have seen that smiling face and she

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Speaker 1: has a beautiful smile on the Food Network, Next Next

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Speaker 1: Iron Chef and the Today's show. Today is National Meatball Day.

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Speaker 1: I know because I posted her Mama's meatball and right

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Speaker 1: grew recipe on my Facebook page and people, my fans

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Speaker 1: were crazy. I didn't know people like meet balls that much.

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Speaker 1: But I like me ball, but my fans like me

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Speaker 1: balls too. She's on the show to talk about National

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Speaker 1: Meatball Lady, her restaurant, her career, and living at balanced life.

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Speaker 1: Please welcome to money making Conversation. Done to tell you

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Speaker 1: I'll pay you. I I just it's so good to

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Speaker 1: be back. I just love your show and I love

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Speaker 1: to listen to you. I can I can feel your

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Speaker 1: warrants coming across. You know. It's really good to be back.

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Speaker 1: It's awesome. How his family first? How's that going? Family?

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Speaker 1: Family is great? I'm trying to live that balanced likes.

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Speaker 1: It is a constant jruggle. I went from one trial

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Speaker 1: to three because I had twins. So but it's it's

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Speaker 1: such a blessing. I I you know, I had them

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Speaker 1: later in life and they were my two miracles. So

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Speaker 1: I love every second of it. You guys, I have one,

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Speaker 1: and I you know the great thing about it. My

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Speaker 1: wife's traveled too much, and but the one I have

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Speaker 1: is my life, you know, and uh, every day I

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Speaker 1: feel so blessed to have that young and she's twenty

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Speaker 1: two now, she'd be graduating next year in game design,

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Speaker 1: and she's on a student deeds list, and you know,

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Speaker 1: so you know, the journey that you're going to have

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Speaker 1: with those those young those young people, because they people. Yeah, yeah,

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Speaker 1: I would like to tell you what is your gift

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Speaker 1: or passion? My gift or passion? I mean, I think

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Speaker 1: my my gift is that I've been a passionate, driven

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Speaker 1: person my whole life, and I've i my ability to

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Speaker 1: always be fearless in following my passion. So I did

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Speaker 1: start as a lawyer, as you know, because my my

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Speaker 1: father wanted me to do that. But I realized quickly

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Speaker 1: that it wasn't my passion, and I had the guts

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Speaker 1: to break out and start my first restaurant, um at,

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Speaker 1: which was kind of crazy. And I guess because who

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Speaker 1: it is my love? So I grew up in a

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Speaker 1: restaurant family, and I wanted to follow my passion, which

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Speaker 1: is too to feed people, to nurture people. It's what

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Speaker 1: I love to do, even at home. You know, I

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Speaker 1: love to entertain, I love to host, and I expressed

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Speaker 1: my love through food. So in ut show that is

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Speaker 1: that is my my my talent. Well you know some

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Speaker 1: I love food. I love desserts. I you know, really

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Speaker 1: talented baker. And yesterday I made I posted on my

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Speaker 1: social media maybe some black eyed peas. It was some

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Speaker 1: white rise and some sweet green peas, and had me

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Speaker 1: a little slice of corn bread. It's it's more to

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Speaker 1: one single some other pork chop. So yeah, you know

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Speaker 1: when I when I talked about food, just I would

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Speaker 1: tell people, food to me is a like art art,

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Speaker 1: art that you can eat because it looks so pretty

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Speaker 1: and then bore you. It doesn't look after it does

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Speaker 1: look pretty after you finish with it. Depending on what

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Speaker 1: you eat, may not be nothing left on the plate.

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Speaker 1: So that's what that's the passion that drove you, that

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Speaker 1: ability to bring that type of enjoyment, but also to

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Speaker 1: create correct Yeah, for sure, m Yeah, it is, it is.

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Speaker 1: It is an art form. It is a science, like Mike,

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Speaker 1: it's definitely a science. But then yes, the ability not

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Speaker 1: just to you know, follow a recipe, but to create.

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Speaker 1: And I get inspired all the time just by listening

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Speaker 1: to hear about what you cook last and I can

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Speaker 1: think about making something, yes, But the ability to create

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Speaker 1: something and you can create when you have a real

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Speaker 1: understanding of the techniques of cooking shows Now that's a

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Speaker 1: different perspective because you have people out there competing competition,

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Speaker 1: and that's that's that is that a different mindset to

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Speaker 1: see individuals in a competition trying to create basically a

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Speaker 1: similar meal or the same type of meal, and you

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Speaker 1: taste it. What does the mindset of that? Don't to

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Speaker 1: tell you. Yeah, I mean I think that I've become

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Speaker 1: a master taster and it's the skill that you develop

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Speaker 1: over time too, and I had access. I was the

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Speaker 1: head judge on Iron Chef America next Iron Chef, so

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Speaker 1: we're talking about very accomplished chefs with three four restaurants

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Speaker 1: and motion stars, so you're dealing with a high level

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Speaker 1: of competition. And I guess my ability as a a

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Speaker 1: lawyer was very helpful because it's not about objectively what

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Speaker 1: I you know, it's not subjective. You know, I don't

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Speaker 1: like Lamb, but I and judge Lamb. It's about not

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Speaker 1: what you like, but really looking at the talent and

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Speaker 1: the technique and the creativity. So it's it's and it

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Speaker 1: made me a better chef by just being exposed to

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Speaker 1: the best of the best on a constant basis. That

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Speaker 1: that takes a lot, because you would like to say

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Speaker 1: that's you know, that's the mountaintop, because you're looking at

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Speaker 1: people who are you could say they're arrogant, they're confident,

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Speaker 1: they have success stories tied to and people always patting

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Speaker 1: on the back tell them how great they are. And

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Speaker 1: then they come to this show and they're looking at

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Speaker 1: you going with with a sense of okay, how are

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Speaker 1: you going to I have people who buy this on

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Speaker 1: a regular basis. People said they love this to death,

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Speaker 1: and now you're questioning it. So it really takes a

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Speaker 1: sense of confidence in yourself to be able to make

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Speaker 1: that decision, to be able to stand up and then

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Speaker 1: just say in a way that it's not offensive to

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Speaker 1: the person that you're talking to. Because of that, sure,

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Speaker 1: for sure. And I always say Iron Chef was the

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Speaker 1: most real reality TV because you know, I do respect

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Speaker 1: all these chefs um chefs myself, and I understand that,

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Speaker 1: you know, they take you seriously and and um, it's

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Speaker 1: hard to judge them because you're dealing with really great

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Speaker 1: food in front of you. But I'm there to judge,

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Speaker 1: so I have to get picky. So sometimes it comes

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Speaker 1: down to, you know, forgetting to put a little more salt,

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Speaker 1: because when you're dealing at that level, it becomes you know, crazy,

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Speaker 1: very very difficult, very difficult and interesting. Yes, but most

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Speaker 1: of the top chefs, and really the most famous ones,

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Speaker 1: the one thing they have in common is they always

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Speaker 1: feel that they can learn and grow, And I think

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Speaker 1: that that's the sign of a true chef when they're

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Speaker 1: not arrogant, but they're just really good at their craft.

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Speaker 1: So it was a great experience for me and it

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Speaker 1: made me a better chef, and I think that's why

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Speaker 1: I want meatball Madness two years in a row. Awesome

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Speaker 1: National Meatball Day is today. Yes, why is that important

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Speaker 1: you've done to tell you'll? Hey, because I am the

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Speaker 1: meatball Queens years ro beating out all the chefs with

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Speaker 1: the New York City Food and Wine Festival, and I've

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Speaker 1: become famous for my meat balls that I served in

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Speaker 1: my restaurant Prova and Grand Central, and I just launched

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Speaker 1: today meat on Monday. So every Monday, when you buy

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Speaker 1: meat balls, you get one free. So you're talking about

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Speaker 1: every Monday every month. Now, meat ball Queen. Now that's

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Speaker 1: that's that's a heck of a title of half there,

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Speaker 1: Donna tell you that's right. I've been calling I'll take

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Speaker 1: that title and you and you're wearing with pride. You're

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Speaker 1: wearing with pride because you know the thing about it.

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Speaker 1: When he contacted me last week, they said that you

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Speaker 1: want to come on your shows, you want to promote

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Speaker 1: you know, Monday is meatball mind. Yes, I'm gonna do

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Speaker 1: a special show for her because that's my girl. I said,

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Speaker 1: will give me, send me to send me any pictures,

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Speaker 1: send me any recipes, I said, because I want to start,

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Speaker 1: and I started promoting yesterday. When went to my personal,

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Speaker 1: I didn't even with this on my the main conversation,

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Speaker 1: so you'd be I went to my personal and they

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Speaker 1: lit up my page comment, Oh that's right for me

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Speaker 1: right there. You know, because my fans, you know they

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Speaker 1: people love meatballs. He didn't know that obsessed with you.

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Speaker 1: I'll be honest, I'm gonna go stupid. I didn't think

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Speaker 1: they react like this. You know, that's my meatball right there.

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Speaker 1: Oh I can eat that right there? Where is this

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Speaker 1: I'm making that tomorrow. It's the ultimate comfort food. It's

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Speaker 1: upset and everyone thinks they have their the best recipe.

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Speaker 1: I get people coming up to me all the time

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Speaker 1: like I'm gonna challenge you to a show down. I'm like, okay,

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Speaker 1: here we go again. People meet me off the street

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Speaker 1: like my hamd gonna makes better meatballs than you. And

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Speaker 1: everyone is passionate about meatballs. Yes, everyone thinks they have

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Speaker 1: the secret recipe. It's delicious. It's delicious and it's comforting,

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Speaker 1: and I think it brings back memories of their mother

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Speaker 1: or grandmother and every culture kind that has Most cultures

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Speaker 1: have their own interpretation of a meatball. So okay, spans

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Speaker 1: across many cultures. Meat balls are fascinating. Not today now,

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Speaker 1: this today, only Monday, March Night, guests can enjoy a

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Speaker 1: complimentary glass of the house read a white wine when

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Speaker 1: they purchase an auto spaghetti and meatballs. Or it's gonna

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Speaker 1: be every Monday for the next six months. I'm doing

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Speaker 1: meatble Mondays the next six months to come with the

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Speaker 1: complimentary glass of house wine. Yes, yes, yes. If you

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Speaker 1: go to Grand Central and you order uh your entree

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Speaker 1: of spaghetti meetples, you get Pizza Night wine. My my

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Speaker 1: friends Mario came up with this incredible Italian blend and

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Speaker 1: the name of the wine is called Pizza Night and

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Speaker 1: it's it's a great, uh, great Italian blend of wine. Yeah,

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Speaker 1: didn't say that. You didn't say that. You don't realize

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Speaker 1: I have a dining room and Grand Central, so there's

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Speaker 1: a front counter in the dining room. Yes it is

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Speaker 1: now because I went there. I went there because immediately

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Speaker 1: outter I did your show. Because I'm a pizza nut.

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Speaker 1: I'll tell you you give me some good pizza. I

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Speaker 1: lived in New York two years. I lived in Chicago

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Speaker 1: four years, so so I got this. I got to

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Speaker 1: live basically in pizza heaven in both locations, you know,

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Speaker 1: and so because the good street pizza that you can

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Speaker 1: get out of New York. And then I went to

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Speaker 1: your place and enjoyed it. I'm tell you those garlic

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Speaker 1: nuts nuts that you have, yes, you know? And then

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Speaker 1: I then I then I love Stromboli. I hate your Stromboli.

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Speaker 1: It was really good. I love food. I love that

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Speaker 1: about to tell you really love food, you could really

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Speaker 1: love you, really love food. I can tell that about you.

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Speaker 1: You're noting that. No, oh no, I'm telling something to

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Speaker 1: see you. You know when I get it, when I

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Speaker 1: get it right. And I'm gonnaell you I went to

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Speaker 1: a restaurant and I'm gonna tell you something else to

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Speaker 1: really ship tries me because I knew you, I've lived

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Speaker 1: in New York. How prices are reasonable. It's finally here,

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Speaker 1: the season of celebration. And no matter how you celebrate

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Speaker 1: E R dot Ai. I'm I was. I'm living in

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Speaker 1: New York. You know you buy you buy uh toasted

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Speaker 1: raising toast for eight dollars up in the Grand Central station.

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Speaker 1: Just the slice, one slice. You all got every be

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Speaker 1: freaking out going. Okay, where's the loaf of bread that

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Speaker 1: comes with it? Slice of bread? So so when I

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Speaker 1: went down, I took a friend with my that's ingredients

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Speaker 1: I don't use uh. You know, my pepperoni doesn't have

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Speaker 1: deserve it is. I use artisanal ingredients. My dough is artisanal,

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Speaker 1: made from twelve inching grains from Naples. It's really it's

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Speaker 1: really good stuff. It's great what I want to do.

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Speaker 1: That's why I'm just telling you, Pat, you get the

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Speaker 1: Grand Substation I've ever been to go to New York.

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Speaker 1: Grand Substation is a tour in itself. Pat, I mean

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Speaker 1: just people everywhere you go in there. And that's why,

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Speaker 1: that's why I'm telling you, that's why I can be

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Speaker 1: a tourist trap with prices. Sat down and normally I

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Speaker 1: don't look at price. I just all the stuff. And

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Speaker 1: then the person who was with me went, wow, these

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Speaker 1: prices are pretty low, like what you're talking about. I

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Speaker 1: was like, oh, wow, this really reasonable prices because of

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Speaker 1: the fact that so so the reason how to bring

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Speaker 1: that up, Because of the fact that your celebrity, you

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Speaker 1: a hotbed location with a popular brand, you could really

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Speaker 1: jack up the prices and I would have set there

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Speaker 1: and still paid it. But you are thinking about your

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Speaker 1: customer first owner, which I really have to commend you on.

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Speaker 1: Donna tell you and why is that that's true? Well,

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Speaker 1: you know I I never forget, and I always tell

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Speaker 1: my team and my managers. Remember I'm not your boss,

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Speaker 1: the customers the boss, and we have to service. I

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Speaker 1: come from fine diving, fine dining, and that's how I

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Speaker 1: grew my first business. I've built a customer my customer,

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Speaker 1: and I know how important it is to take care

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Speaker 1: of them because then they take care of me and

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Speaker 1: that's what helps my brand grow. So I'm not looking,

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Speaker 1: you know, to create a tourist trap because Grand Central

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Speaker 1: is the number one, one of the top tourist destinations

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Speaker 1: where people just come and then you don't get them

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Speaker 1: back because that customer, whether they're from Europe or local,

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Speaker 1: then they're going to tell other people. And that's how

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Speaker 1: you build a strong customer base and the grassroots. Mark

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Speaker 1: Gidding and I believe in that one of my favorite people.

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Speaker 1: Um I say she's one of my favorite people because

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Speaker 1: if she just starts to smile, you smile. She's the

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Speaker 1: meat ball queen, and you know you have to be

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Speaker 1: special to be proud of that Monica meat ball. You

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Speaker 1: see it over her head and she walks around and

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Speaker 1: she says, she walks in the streets and people challenger,

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Speaker 1: I got bad at meatball to you whatever, whatever whatever

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Speaker 1: you get out of my favorite that challenge any day.

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Speaker 1: I'm very confident when it comes to my meat making. Well,

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Speaker 1: let's talk about let's talk about your background. Italian immigrants,

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Speaker 1: first generation correct, Yes, yes, my parents were born My

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Speaker 1: father was born in Naples, That's where my love of

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Speaker 1: pizza came. And my mother was born in Bari, which

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Speaker 1: is the heel of the boot, and that's where I

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Speaker 1: learned my meat balls from my mother. She learns from

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Speaker 1: her grandmother. So it's really a tradition that's been passed on.

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Speaker 1: Like many Italian women, it's got these recipes got passed

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Speaker 1: down from generation to generation. And so the great thing

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Speaker 1: about but you is that you you you you allowed

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Speaker 1: me to share that recipe on my social media and

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Speaker 1: you see that isn't that nice to me? Most of

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Speaker 1: my car and grandparents didn't share anything. He said, I'll

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Speaker 1: tell you something. See we're gonna meet one day, and

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Speaker 1: I was just gonna hug you and say you're my

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Speaker 1: favorite person. Just see that meatball queen. The meat ball

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Speaker 1: queen because because because when you post, you know it's

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Speaker 1: already to post a picture. But when you can help people,

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Speaker 1: because you know the food that works and the cooking

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Speaker 1: channel and individuals like you iron't share of show. They

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Speaker 1: have changed the game because the people want to get involved,

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Speaker 1: people want to participate. And when you when you see

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Speaker 1: that beautiful picture of that meatballs with the spaghetti wrapped

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Speaker 1: around there with a little green Oh, and then you

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Speaker 1: get you see the recipe said mama's, mama's and that

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Speaker 1: means it. Oh, this must be real. Don't nobody to

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Speaker 1: put the word mama in front of a recipe. And

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Speaker 1: let's just the real, you know. So my mom wouldn't

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Speaker 1: let me, so it's definitely real. It's been amazing. I

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Speaker 1: launched me for all uh Madness today from my restaurants.

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Speaker 1: And like you said, you can have wine, you can

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Speaker 1: have beer at my restaurants. I have. I'm my second

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Speaker 1: location because I hadn't opened yet. So since then, I

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Speaker 1: opened my second location in Times Square on seventh and

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Speaker 1: thirty six Street in the Moxie Hotel is a corner

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Speaker 1: location and you can also have wine and beer there too,

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Speaker 1: and we have pasta. We have really a full Italian menu.

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Speaker 1: So it's great. No everybody here by listened to my show,

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Speaker 1: and so a lot of people, you know, let's some

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Speaker 1: go be real. They their version of pizza is not

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Speaker 1: the version of pizza that you do. You do an autistanizza.

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Speaker 1: And so because everybody's pizza and there's pizza here, come over.

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Speaker 1: Like I said, I've lived, I'm on Houston, Texas boar.

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Speaker 1: I born in Houston, so I was I grew up

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Speaker 1: on the pizza, you know, you know, meet all the

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Speaker 1: way to the age your favorite meat love. Oh, come on, girl,

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Speaker 1: come on, I'm gonna tell you something I was ordered me. Uh,

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Speaker 1: I don't do meet my lovers like my daughter, she

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Speaker 1: loves meat lovers. But I like a I like a

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Speaker 1: little I gotta have some bell peppers on there. I

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Speaker 1: gotta have me some red onions on that. I gotta

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Speaker 1: have me some mushrooms and black olives. I gotta have

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Speaker 1: an adventure on the vegetable side. You know. I throw

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Speaker 1: me a little I gotta throw me a little pepperoni

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Speaker 1: on their little sausage over there. Now that's one half

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Speaker 1: of the pizza. And then the other half. I like

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Speaker 1: a little pineapple, a little Canadian bacon over there, you know.

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Speaker 1: So because I like, I'd like to be able to

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Speaker 1: like have an experience when I'm sitting in front of

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Speaker 1: my pizza. So I've learned to go this. I always

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Speaker 1: I'll never get a whole pizza. I give me this

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Speaker 1: half gonna be this experience, and this half is gonna

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Speaker 1: be this experience. That's me don't to tell you when

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Speaker 1: it comes. You know a lot of people, and that's

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Speaker 1: why it's important that I have a lot of selection

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Speaker 1: of different items. My meat Lover's time, my meat pie.

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Speaker 1: I have a chicken pacata pie. I have so many

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Speaker 1: different types, and like I said, I used the best ingredients.

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Speaker 1: That's very important to me. You know. I use Galbani cheese,

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Speaker 1: which is cheese from Italy, not from America, and there's

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Speaker 1: no it's all natural. It has an incredible melt. So

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Speaker 1: all these things are very very important. My crust. I

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Speaker 1: let my pizza rise over three days. And you know,

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Speaker 1: when you eat a lot of pizza, like when you

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Speaker 1: get those dollar slices from local places you have, you

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Speaker 1: eat one and then you have a drink of water

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Speaker 1: and then your stomach blows up because they fill it

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Speaker 1: with geese. I have very little geese because we let

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Speaker 1: it rise over three days. So I'm definitely making fundamentally

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Speaker 1: a better slice. Pizza is a science. People don't realize

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Speaker 1: it's a science and an art form out there. Let's explain.

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Speaker 1: I love to drink warter. You you sit down in

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Speaker 1: the restaurant with me, I drink maybe three to four

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Speaker 1: glasses I just love Warter cool. So when I want

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Speaker 1: to your restaurant like it, I got. I got my pizza,

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Speaker 1: I got my strong bowling. Because they look at me

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Speaker 1: like I was crazy, because I was. I was just

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Speaker 1: a little I'm not a big guy. I got all

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Speaker 1: this food and say, hey, hey, I I enjoy eating. Okay,

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Speaker 1: I enjoyed. I'm gonna give a little more garlic nots

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Speaker 1: right here, happy a strong bowla, put me some pepperoni inside,

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Speaker 1: put me a little less sauce outside, red sauce on

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Speaker 1: the outside. You no give you like spicy from from Houston,

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Speaker 1: Texas by way of New Orleans. Okay, now either way,

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Speaker 1: because we just we just added chicken wings and buffalo.

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Speaker 1: I mean because now people keep asking for those chicken wings.

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Speaker 1: So now we have amazing chicken wings on the menu,

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Speaker 1: and we have a spicy sauce with Calabrian chili from Colabia,

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Speaker 1: which is like a kick. But there's spicy and there's spicy.

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00:22:48,760 --> 00:22:52,040
Speaker 1: Some some spicy sauces have an extra dimension. So my

427
00:22:52,119 --> 00:22:54,720
Speaker 1: sauce has an extra dimension too. Well. I'm coming back

428
00:22:54,720 --> 00:22:56,840
Speaker 1: from really really well thought out and now we're even

429
00:22:56,880 --> 00:23:02,080
Speaker 1: serving breakfast at the Moxie so we have uh breakfast strombolis. Yeah,

430
00:23:02,560 --> 00:23:07,040
Speaker 1: but what's inside, what's side? What's inside breakfast? What's inside that?

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00:23:07,119 --> 00:23:09,960
Speaker 1: What's inside the breakfast stromboli? That sounds exciting. We have

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00:23:10,000 --> 00:23:11,720
Speaker 1: different We have a bacon, egg and cheese. We have

433
00:23:11,760 --> 00:23:14,199
Speaker 1: one with sausage, we have one with feta and spinach

434
00:23:14,280 --> 00:23:17,560
Speaker 1: and tomato. So now we're serving breakfast starting at seven

435
00:23:17,560 --> 00:23:20,400
Speaker 1: am at the Moxi Hotel. Yes, well you know why

436
00:23:20,400 --> 00:23:22,720
Speaker 1: not breakfast pizzas well? We know what I would get

437
00:23:22,760 --> 00:23:25,879
Speaker 1: in there? Was there because you don't use yeast in

438
00:23:25,960 --> 00:23:31,800
Speaker 1: your crust. I I was to drink all my water. Little.

439
00:23:33,119 --> 00:23:35,320
Speaker 1: I was able to drink my water, walk out of that,

440
00:23:35,400 --> 00:23:39,639
Speaker 1: didn't feel bloated, enjoyed my expecting experience, and it was amazing.

441
00:23:39,760 --> 00:23:41,959
Speaker 1: So so you mentioned earlier, I just want to talk

442
00:23:41,960 --> 00:23:45,000
Speaker 1: about it a little bit. Ingredient inside. Tell everybody what

443
00:23:45,200 --> 00:23:47,240
Speaker 1: is what is what is your what is the meat?

444
00:23:47,280 --> 00:23:50,160
Speaker 1: Love of pizza? What all goes over from my pizza?

445
00:23:50,560 --> 00:23:54,200
Speaker 1: It is it's a high water content. So most pizzas

446
00:23:54,200 --> 00:23:59,399
Speaker 1: are like my pizza has water in the in the

447
00:23:59,440 --> 00:24:01,879
Speaker 1: dough and we use very little yeast and we let

448
00:24:01,880 --> 00:24:05,160
Speaker 1: it rise over three days so that allows the fermentation

449
00:24:05,240 --> 00:24:08,600
Speaker 1: to go on outside, not inside your body, and it

450
00:24:08,800 --> 00:24:13,800
Speaker 1: results in a very light, crusty sho dough. And then

451
00:24:14,000 --> 00:24:16,399
Speaker 1: all the toppings that's just gravy. But we start with

452
00:24:16,440 --> 00:24:19,359
Speaker 1: a beautiful crust, and so you're able to eat two

453
00:24:19,359 --> 00:24:22,680
Speaker 1: slices and not feel full, not feel bloated. And we

454
00:24:22,760 --> 00:24:25,840
Speaker 1: get the grains from Italy and my my tomatoes are

455
00:24:25,960 --> 00:24:30,080
Speaker 1: organic and my ingredients don't have preservatives in it, so

456
00:24:30,160 --> 00:24:33,000
Speaker 1: you just feel better eating it. Oh yeah, I forgot

457
00:24:33,080 --> 00:24:36,120
Speaker 1: and it takes good too. And Galbani cheese of course,

458
00:24:36,160 --> 00:24:38,200
Speaker 1: the number one cheese of Italy. So all these things

459
00:24:38,200 --> 00:24:41,840
Speaker 1: are very very important. As an Italian, our cooking is

460
00:24:41,880 --> 00:24:45,800
Speaker 1: all based on ingredients. First you have the few ingredients,

461
00:24:45,800 --> 00:24:48,359
Speaker 1: but the best. Now here's a great thing about it.

462
00:24:48,400 --> 00:24:51,399
Speaker 1: The person who's with me, they ordered the meat ball lasagna.

463
00:24:51,840 --> 00:24:55,840
Speaker 1: You still got there? Of course, of course I can

464
00:24:55,960 --> 00:25:00,200
Speaker 1: give people go crazy for it. Oh my good. You

465
00:25:00,240 --> 00:25:02,320
Speaker 1: know you can order it meatball Monday. And when you

466
00:25:02,400 --> 00:25:03,919
Speaker 1: order the meat ball is on you. You sit in

467
00:25:03,920 --> 00:25:05,960
Speaker 1: the dining room, you get a beautiful glass of pizza

468
00:25:06,040 --> 00:25:09,720
Speaker 1: night wine. See see right there. You know she's you're

469
00:25:09,760 --> 00:25:13,119
Speaker 1: selling it, big Donna tell you so tell everybody about it.

470
00:25:13,160 --> 00:25:15,760
Speaker 1: I don't want to hold you any longer. I'm I'm hungry.

471
00:25:16,080 --> 00:25:19,840
Speaker 1: I'm following out my chair with enthusiasm. Yeah. Just follow

472
00:25:19,920 --> 00:25:23,800
Speaker 1: me on Donna teller our pay dot com, on Instagram,

473
00:25:23,920 --> 00:25:26,640
Speaker 1: on social media and you'll get all the special meet

474
00:25:26,880 --> 00:25:29,199
Speaker 1: Mondays for the next six months. You get a slice,

475
00:25:29,240 --> 00:25:32,000
Speaker 1: you get one free. Just say just say they heard

476
00:25:32,040 --> 00:25:34,280
Speaker 1: me talking on your show, and they'll get They'll get

477
00:25:34,280 --> 00:25:37,080
Speaker 1: a lot of meatball love. Thank you for coming on

478
00:25:37,080 --> 00:25:40,440
Speaker 1: my show, and and and congratulations on your kids, gratulation

479
00:25:40,480 --> 00:25:42,840
Speaker 1: on your family. Keep living in balance, like thank you

480
00:25:42,840 --> 00:25:44,400
Speaker 1: for taking the time and come on my show. Thank

481
00:25:44,440 --> 00:25:46,400
Speaker 1: you for having me. It's always such a pleasure being

482
00:25:46,400 --> 00:25:51,440
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