Latest / The Steve Harvey Morning Show / Chef Donatella Arpaia (2nd Appearance) Full Interview

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Chef Donatella Arpaia (2nd Appearance) Full Interview · The Steve Harvey Morning Show

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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
2:05
Speaker 1: next guest, she definitely lives a balanced life. I haven't
2:07
Speaker 1: talked to a long time. Last time I had on
2:09
Speaker 1: the phone, she was pregnant and so we can't talk
2:12
Speaker 1: to her too long with Sean, but she wants to
2:13
Speaker 1: talk to you and I enjoy the interview. Is happy
2:15
Speaker 1: to have her back on the show My Next Like
2:18
Speaker 1: I stated, it is amazing. After a very brief career
2:21
Speaker 1: as an attorney, she decided to follow her passion and
2:24
Speaker 1: open her first restaurant at the age of twenty six.
2:27
Speaker 1: She is a celebrity chef, TV personality, restaurant tour and
2:30
Speaker 1: cookbook Arthur. You have seen that smiling face and she
2:33
Speaker 1: has a beautiful smile on the Food Network, Next Next
2:36
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
2:46
Speaker 1: were crazy. I didn't know people like meet balls that much.
2:48
Speaker 1: But I like me ball, but my fans like me
2:50
Speaker 1: balls too. She's on the show to talk about National
2:53
Speaker 1: Meatball Lady, her restaurant, her career, and living at balanced life.
2:58
Speaker 1: Please welcome to money making Conversation. Done to tell you
3:00
Speaker 1: I'll pay you. I I just it's so good to
3:05
Speaker 1: be back. I just love your show and I love
3:07
Speaker 1: to listen to you. I can I can feel your
3:09
Speaker 1: warrants coming across. You know. It's really good to be back.
3:13
Speaker 1: It's awesome. How his family first? How's that going? Family?
3:16
Speaker 1: Family is great? I'm trying to live that balanced likes.
3:20
Speaker 1: It is a constant jruggle. I went from one trial
3:23
Speaker 1: to three because I had twins. So but it's it's
3:27
Speaker 1: such a blessing. I I you know, I had them
3:30
Speaker 1: later in life and they were my two miracles. So
3:32
Speaker 1: I love every second of it. You guys, I have one,
3:35
Speaker 1: and I you know the great thing about it. My
3:37
Speaker 1: wife's traveled too much, and but the one I have
3:41
Speaker 1: is my life, you know, and uh, every day I
3:44
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,
3:49
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
4:13
Speaker 1: person my whole life, and I've i my ability to
4:17
Speaker 1: always be fearless in following my passion. So I did
4:21
Speaker 1: start as a lawyer, as you know, because my my
4:23
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
4:28
Speaker 1: to break out and start my first restaurant, um at,
4:33
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
4:45
Speaker 1: I love to do, even at home. You know, I
4:47
Speaker 1: love to entertain, I love to host, and I expressed
4:50
Speaker 1: my love through food. So in ut show that is
4:54
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
5:00
Speaker 1: talented baker. And yesterday I made I posted on my
5:03
Speaker 1: social media maybe some black eyed peas. It was some
5:05
Speaker 1: white rise and some sweet green peas, and had me
5:09
Speaker 1: a little slice of corn bread. It's it's more to
5:12
Speaker 1: one single some other pork chop. So yeah, you know
5:16
Speaker 1: when I when I talked about food, just I would
5:18
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
5:24
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
5:31
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
6:07
Speaker 1: understanding of the techniques of cooking shows Now that's a
6:13
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
6:20
Speaker 1: see individuals in a competition trying to create basically a
6:24
Speaker 1: similar meal or the same type of meal, and you
6:27
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
6:32
Speaker 1: a master taster and it's the skill that you develop
6:35
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
6:41
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
6:52
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
6:59
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
7:17
Speaker 1: that's you know, that's the mountaintop, because you're looking at
7:21
Speaker 1: people who are you could say they're arrogant, they're confident,
7:25
Speaker 1: they have success stories tied to and people always patting
7:28
Speaker 1: on the back tell them how great they are. And
7:30
Speaker 1: then they come to this show and they're looking at
7:32
Speaker 1: you going with with a sense of okay, how are
7:34
Speaker 1: you going to I have people who buy this on
7:37
Speaker 1: a regular basis. People said they love this to death,
7:41
Speaker 1: and now you're questioning it. So it really takes a
7:43
Speaker 1: sense of confidence in yourself to be able to make
7:46
Speaker 1: that decision, to be able to stand up and then
7:49
Speaker 1: just say in a way that it's not offensive to
7:52
Speaker 1: the person that you're talking to. Because of that, sure,
7:55
Speaker 1: for sure. And I always say Iron Chef was the
7:58
Speaker 1: most real reality TV because you know, I do respect
8:02
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
8:10
Speaker 1: hard to judge them because you're dealing with really great
8:15
Speaker 1: food in front of you. But I'm there to judge,
8:17
Speaker 1: so I have to get picky. So sometimes it comes
8:19
Speaker 1: down to, you know, forgetting to put a little more salt,
8:22
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
8:32
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
8:37
Speaker 1: feel that they can learn and grow, And I think
8:39
Speaker 1: that that's the sign of a true chef when they're
8:42
Speaker 1: not arrogant, but they're just really good at their craft.
8:45
Speaker 1: So it was a great experience for me and it
8:47
Speaker 1: made me a better chef, and I think that's why
8:49
Speaker 1: I want meatball Madness two years in a row. Awesome
8:52
Speaker 1: National Meatball Day is today. Yes, why is that important
8:58
Speaker 1: you've done to tell you'll? Hey, because I am the
9:02
Speaker 1: meatball Queens years ro beating out all the chefs with
9:11
Speaker 1: the New York City Food and Wine Festival, and I've
9:13
Speaker 1: become famous for my meat balls that I served in
9:16
Speaker 1: my restaurant Prova and Grand Central, and I just launched
9:20
Speaker 1: today meat on Monday. So every Monday, when you buy
9:23
Speaker 1: meat balls, you get one free. So you're talking about
9:26
Speaker 1: every Monday every month. Now, meat ball Queen. Now that's
9:31
Speaker 1: that's that's a heck of a title of half there,
9:33
Speaker 1: Donna tell you that's right. I've been calling I'll take
9:36
Speaker 1: that title and you and you're wearing with pride. You're
9:39
Speaker 1: wearing with pride because you know the thing about it.
9:41
Speaker 1: When he contacted me last week, they said that you
9:43
Speaker 1: want to come on your shows, you want to promote
9:46
Speaker 1: you know, Monday is meatball mind. Yes, I'm gonna do
9:48
Speaker 1: a special show for her because that's my girl. I said,
9:50
Speaker 1: will give me, send me to send me any pictures,
9:53
Speaker 1: send me any recipes, I said, because I want to start,
9:56
Speaker 1: and I started promoting yesterday. When went to my personal,
9:59
Speaker 1: I didn't even with this on my the main conversation,
10:01
Speaker 1: so you'd be I went to my personal and they
10:03
Speaker 1: lit up my page comment, Oh that's right for me
10:06
Speaker 1: right there. You know, because my fans, you know they
10:08
Speaker 1: people love meatballs. He didn't know that obsessed with you.
10:14
Speaker 1: I'll be honest, I'm gonna go stupid. I didn't think
10:16
Speaker 1: they react like this. You know, that's my meatball right there.
10:19
Speaker 1: Oh I can eat that right there? Where is this
10:22
Speaker 1: I'm making that tomorrow. It's the ultimate comfort food. It's
10:26
Speaker 1: upset and everyone thinks they have their the best recipe.
10:29
Speaker 1: I get people coming up to me all the time
10:31
Speaker 1: like I'm gonna challenge you to a show down. I'm like, okay,
10:33
Speaker 1: here we go again. People meet me off the street
10:37
Speaker 1: like my hamd gonna makes better meatballs than you. And
10:40
Speaker 1: everyone is passionate about meatballs. Yes, everyone thinks they have
10:43
Speaker 1: the secret recipe. It's delicious. It's delicious and it's comforting,
10:49
Speaker 1: and I think it brings back memories of their mother
10:53
Speaker 1: or grandmother and every culture kind that has Most cultures
10:56
Speaker 1: have their own interpretation of a meatball. So okay, spans
11:00
Speaker 1: across many cultures. Meat balls are fascinating. Not today now,
11:06
Speaker 1: this today, only Monday, March Night, guests can enjoy a
11:09
Speaker 1: complimentary glass of the house read a white wine when
11:13
Speaker 1: they purchase an auto spaghetti and meatballs. Or it's gonna
11:17
Speaker 1: be every Monday for the next six months. I'm doing
11:20
Speaker 1: meatble Mondays the next six months to come with the
11:23
Speaker 1: complimentary glass of house wine. Yes, yes, yes. If you
11:26
Speaker 1: go to Grand Central and you order uh your entree
11:30
Speaker 1: of spaghetti meetples, you get Pizza Night wine. My my
11:34
Speaker 1: friends Mario came up with this incredible Italian blend and
11:38
Speaker 1: the name of the wine is called Pizza Night and
11:40
Speaker 1: it's it's a great, uh, great Italian blend of wine. Yeah,
11:46
Speaker 1: didn't say that. You didn't say that. You don't realize
11:48
Speaker 1: I have a dining room and Grand Central, so there's
11:51
Speaker 1: a front counter in the dining room. Yes it is
11:53
Speaker 1: now because I went there. I went there because immediately
11:56
Speaker 1: outter I did your show. Because I'm a pizza nut.
11:58
Speaker 1: I'll tell you you give me some good pizza. I
12:00
Speaker 1: lived in New York two years. I lived in Chicago
12:03
Speaker 1: four years, so so I got this. I got to
12:07
Speaker 1: live basically in pizza heaven in both locations, you know,
12:10
Speaker 1: and so because the good street pizza that you can
12:12
Speaker 1: get out of New York. And then I went to
12:14
Speaker 1: your place and enjoyed it. I'm tell you those garlic
12:18
Speaker 1: nuts nuts that you have, yes, you know? And then
12:22
Speaker 1: I then I then I love Stromboli. I hate your Stromboli.
12:27
Speaker 1: It was really good. I love food. I love that
12:30
Speaker 1: about to tell you really love food, you could really
12:35
Speaker 1: love you, really love food. I can tell that about you.
12:37
Speaker 1: You're noting that. No, oh no, I'm telling something to
12:41
Speaker 1: see you. You know when I get it, when I
12:43
Speaker 1: get it right. And I'm gonnaell you I went to
12:44
Speaker 1: a restaurant and I'm gonna tell you something else to
12:46
Speaker 1: really ship tries me because I knew you, I've lived
12:49
Speaker 1: in New York. How prices are reasonable. It's finally here,
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Speaker 1: E R dot Ai. I'm I was. I'm living in
14:53
Speaker 1: New York. You know you buy you buy uh toasted
14:57
Speaker 1: raising toast for eight dollars up in the Grand Central station.
15:01
Speaker 1: Just the slice, one slice. You all got every be
15:03
Speaker 1: freaking out going. Okay, where's the loaf of bread that
15:05
Speaker 1: comes with it? Slice of bread? So so when I
15:10
Speaker 1: went down, I took a friend with my that's ingredients
15:12
Speaker 1: I don't use uh. You know, my pepperoni doesn't have
15:15
Speaker 1: deserve it is. I use artisanal ingredients. My dough is artisanal,
15:21
Speaker 1: made from twelve inching grains from Naples. It's really it's
15:24
Speaker 1: really good stuff. It's great what I want to do.
15:28
Speaker 1: That's why I'm just telling you, Pat, you get the
15:29
Speaker 1: Grand Substation I've ever been to go to New York.
15:31
Speaker 1: Grand Substation is a tour in itself. Pat, I mean
15:35
Speaker 1: just people everywhere you go in there. And that's why,
15:38
Speaker 1: that's why I'm telling you, that's why I can be
15:40
Speaker 1: a tourist trap with prices. Sat down and normally I
15:44
Speaker 1: don't look at price. I just all the stuff. And
15:46
Speaker 1: then the person who was with me went, wow, these
15:48
Speaker 1: prices are pretty low, like what you're talking about. I
15:50
Speaker 1: was like, oh, wow, this really reasonable prices because of
15:55
Speaker 1: the fact that so so the reason how to bring
15:57
Speaker 1: that up, Because of the fact that your celebrity, you
16:00
Speaker 1: a hotbed location with a popular brand, you could really
16:04
Speaker 1: jack up the prices and I would have set there
16:06
Speaker 1: and still paid it. But you are thinking about your
16:08
Speaker 1: customer first owner, which I really have to commend you on.
16:12
Speaker 1: Donna tell you and why is that that's true? Well,
16:16
Speaker 1: you know I I never forget, and I always tell
16:19
Speaker 1: my team and my managers. Remember I'm not your boss,
16:22
Speaker 1: the customers the boss, and we have to service. I
16:25
Speaker 1: come from fine diving, fine dining, and that's how I
16:28
Speaker 1: grew my first business. I've built a customer my customer,
16:32
Speaker 1: and I know how important it is to take care
16:35
Speaker 1: of them because then they take care of me and
16:36
Speaker 1: that's what helps my brand grow. So I'm not looking,
16:41
Speaker 1: you know, to create a tourist trap because Grand Central
16:44
Speaker 1: is the number one, one of the top tourist destinations
16:47
Speaker 1: where people just come and then you don't get them
16:51
Speaker 1: back because that customer, whether they're from Europe or local,
16:54
Speaker 1: then they're going to tell other people. And that's how
16:56
Speaker 1: you build a strong customer base and the grassroots. Mark
17:00
Speaker 1: Gidding and I believe in that one of my favorite people.
17:02
Speaker 1: Um I say she's one of my favorite people because
17:04
Speaker 1: if she just starts to smile, you smile. She's the
17:07
Speaker 1: meat ball queen, and you know you have to be
17:09
Speaker 1: special to be proud of that Monica meat ball. You
17:12
Speaker 1: see it over her head and she walks around and
17:15
Speaker 1: she says, she walks in the streets and people challenger,
17:18
Speaker 1: I got bad at meatball to you whatever, whatever whatever
17:27
Speaker 1: you get out of my favorite that challenge any day.
17:31
Speaker 1: I'm very confident when it comes to my meat making. Well,
17:34
Speaker 1: let's talk about let's talk about your background. Italian immigrants,
17:38
Speaker 1: first generation correct, Yes, yes, my parents were born My
17:41
Speaker 1: father was born in Naples, That's where my love of
17:43
Speaker 1: pizza came. And my mother was born in Bari, which
17:46
Speaker 1: is the heel of the boot, and that's where I
17:48
Speaker 1: learned my meat balls from my mother. She learns from
17:51
Speaker 1: her grandmother. So it's really a tradition that's been passed on.
17:54
Speaker 1: Like many Italian women, it's got these recipes got passed
17:58
Speaker 1: down from generation to generation. And so the great thing
18:01
Speaker 1: about but you is that you you you you allowed
18:05
Speaker 1: me to share that recipe on my social media and
18:09
Speaker 1: you see that isn't that nice to me? Most of
18:12
Speaker 1: my car and grandparents didn't share anything. He said, I'll
18:17
Speaker 1: tell you something. See we're gonna meet one day, and
18:20
Speaker 1: I was just gonna hug you and say you're my
18:21
Speaker 1: favorite person. Just see that meatball queen. The meat ball
18:27
Speaker 1: queen because because because when you post, you know it's
18:29
Speaker 1: already to post a picture. But when you can help people,
18:32
Speaker 1: because you know the food that works and the cooking
18:35
Speaker 1: channel and individuals like you iron't share of show. They
18:37
Speaker 1: have changed the game because the people want to get involved,
18:40
Speaker 1: people want to participate. And when you when you see
18:44
Speaker 1: that beautiful picture of that meatballs with the spaghetti wrapped
18:47
Speaker 1: around there with a little green Oh, and then you
18:50
Speaker 1: get you see the recipe said mama's, mama's and that
18:53
Speaker 1: means it. Oh, this must be real. Don't nobody to
18:55
Speaker 1: put the word mama in front of a recipe. And
18:57
Speaker 1: let's just the real, you know. So my mom wouldn't
19:01
Speaker 1: let me, so it's definitely real. It's been amazing. I
19:05
Speaker 1: launched me for all uh Madness today from my restaurants.
19:08
Speaker 1: And like you said, you can have wine, you can
19:11
Speaker 1: have beer at my restaurants. I have. I'm my second
19:14
Speaker 1: location because I hadn't opened yet. So since then, I
19:17
Speaker 1: opened my second location in Times Square on seventh and
19:21
Speaker 1: thirty six Street in the Moxie Hotel is a corner
19:23
Speaker 1: location and you can also have wine and beer there too,
19:27
Speaker 1: and we have pasta. We have really a full Italian menu.
19:31
Speaker 1: So it's great. No everybody here by listened to my show,
19:36
Speaker 1: and so a lot of people, you know, let's some
19:37
Speaker 1: go be real. They their version of pizza is not
19:41
Speaker 1: the version of pizza that you do. You do an autistanizza.
19:45
Speaker 1: And so because everybody's pizza and there's pizza here, come over.
19:50
Speaker 1: Like I said, I've lived, I'm on Houston, Texas boar.
19:52
Speaker 1: I born in Houston, so I was I grew up
19:54
Speaker 1: on the pizza, you know, you know, meet all the
19:58
Speaker 1: way to the age your favorite meat love. Oh, come on, girl,
20:04
Speaker 1: come on, I'm gonna tell you something I was ordered me. Uh,
20:07
Speaker 1: I don't do meet my lovers like my daughter, she
20:09
Speaker 1: loves meat lovers. But I like a I like a
20:12
Speaker 1: little I gotta have some bell peppers on there. I
20:14
Speaker 1: gotta have me some red onions on that. I gotta
20:16
Speaker 1: have me some mushrooms and black olives. I gotta have
20:18
Speaker 1: an adventure on the vegetable side. You know. I throw
20:21
Speaker 1: me a little I gotta throw me a little pepperoni
20:23
Speaker 1: on their little sausage over there. Now that's one half
20:26
Speaker 1: of the pizza. And then the other half. I like
20:29
Speaker 1: a little pineapple, a little Canadian bacon over there, you know.
20:32
Speaker 1: So because I like, I'd like to be able to
20:34
Speaker 1: like have an experience when I'm sitting in front of
20:36
Speaker 1: my pizza. So I've learned to go this. I always
20:39
Speaker 1: I'll never get a whole pizza. I give me this
20:42
Speaker 1: half gonna be this experience, and this half is gonna
20:45
Speaker 1: be this experience. That's me don't to tell you when
20:48
Speaker 1: it comes. You know a lot of people, and that's
20:54
Speaker 1: why it's important that I have a lot of selection
20:56
Speaker 1: of different items. My meat Lover's time, my meat pie.
21:01
Speaker 1: I have a chicken pacata pie. I have so many
21:04
Speaker 1: different types, and like I said, I used the best ingredients.
21:07
Speaker 1: That's very important to me. You know. I use Galbani cheese,
21:09
Speaker 1: which is cheese from Italy, not from America, and there's
21:13
Speaker 1: no it's all natural. It has an incredible melt. So
21:17
Speaker 1: all these things are very very important. My crust. I
21:20
Speaker 1: let my pizza rise over three days. And you know,
21:23
Speaker 1: when you eat a lot of pizza, like when you
21:25
Speaker 1: get those dollar slices from local places you have, you
21:29
Speaker 1: eat one and then you have a drink of water
21:32
Speaker 1: and then your stomach blows up because they fill it
21:34
Speaker 1: with geese. I have very little geese because we let
21:36
Speaker 1: it rise over three days. So I'm definitely making fundamentally
21:40
Speaker 1: a better slice. Pizza is a science. People don't realize
21:43
Speaker 1: it's a science and an art form out there. Let's explain.
21:49
Speaker 1: I love to drink warter. You you sit down in
21:51
Speaker 1: the restaurant with me, I drink maybe three to four
21:54
Speaker 1: glasses I just love Warter cool. So when I want
21:58
Speaker 1: to your restaurant like it, I got. I got my pizza,
22:01
Speaker 1: I got my strong bowling. Because they look at me
22:03
Speaker 1: like I was crazy, because I was. I was just
22:05
Speaker 1: a little I'm not a big guy. I got all
22:08
Speaker 1: this food and say, hey, hey, I I enjoy eating. Okay,
22:13
Speaker 1: I enjoyed. I'm gonna give a little more garlic nots
22:16
Speaker 1: right here, happy a strong bowla, put me some pepperoni inside,
22:20
Speaker 1: put me a little less sauce outside, red sauce on
22:22
Speaker 1: the outside. You no give you like spicy from from Houston,
22:28
Speaker 1: Texas by way of New Orleans. Okay, now either way,
22:31
Speaker 1: because we just we just added chicken wings and buffalo.
22:35
Speaker 1: I mean because now people keep asking for those chicken wings.
22:38
Speaker 1: So now we have amazing chicken wings on the menu,
22:41
Speaker 1: and we have a spicy sauce with Calabrian chili from Colabia,
22:45
Speaker 1: which is like a kick. But there's spicy and there's spicy.
22:48
Speaker 1: Some some spicy sauces have an extra dimension. So my
22:52
Speaker 1: sauce has an extra dimension too. Well. I'm coming back
22:54
Speaker 1: from really really well thought out and now we're even
22:56
Speaker 1: serving breakfast at the Moxie so we have uh breakfast strombolis. Yeah,
23:02
Speaker 1: but what's inside, what's side? What's inside breakfast? What's inside that?
23:07
Speaker 1: What's inside the breakfast stromboli? That sounds exciting. We have
23:10
Speaker 1: different We have a bacon, egg and cheese. We have
23:11
Speaker 1: one with sausage, we have one with feta and spinach
23:14
Speaker 1: and tomato. So now we're serving breakfast starting at seven
23:17
Speaker 1: am at the Moxi Hotel. Yes, well you know why
23:20
Speaker 1: not breakfast pizzas well? We know what I would get
23:22
Speaker 1: in there? Was there because you don't use yeast in
23:25
Speaker 1: your crust. I I was to drink all my water. Little.
23:33
Speaker 1: I was able to drink my water, walk out of that,
23:35
Speaker 1: didn't feel bloated, enjoyed my expecting experience, and it was amazing.
23:39
Speaker 1: So so you mentioned earlier, I just want to talk
23:41
Speaker 1: about it a little bit. Ingredient inside. Tell everybody what
23:45
Speaker 1: is what is what is your what is the meat?
23:47
Speaker 1: Love of pizza? What all goes over from my pizza?
23:50
Speaker 1: It is it's a high water content. So most pizzas
23:54
Speaker 1: are like my pizza has water in the in the
23:59
Speaker 1: dough and we use very little yeast and we let
24:01
Speaker 1: it rise over three days so that allows the fermentation
24:05
Speaker 1: to go on outside, not inside your body, and it
24:08
Speaker 1: results in a very light, crusty sho dough. And then
24:14
Speaker 1: all the toppings that's just gravy. But we start with
24:16
Speaker 1: a beautiful crust, and so you're able to eat two
24:19
Speaker 1: slices and not feel full, not feel bloated. And we
24:22
Speaker 1: get the grains from Italy and my my tomatoes are
24:25
Speaker 1: organic and my ingredients don't have preservatives in it, so
24:30
Speaker 1: you just feel better eating it. Oh yeah, I forgot
24:33
Speaker 1: and it takes good too. And Galbani cheese of course,
24:36
Speaker 1: the number one cheese of Italy. So all these things
24:38
Speaker 1: are very very important. As an Italian, our cooking is
24:41
Speaker 1: all based on ingredients. First you have the few ingredients,
24:45
Speaker 1: but the best. Now here's a great thing about it.
24:48
Speaker 1: The person who's with me, they ordered the meat ball lasagna.
24:51
Speaker 1: You still got there? Of course, of course I can
24:55
Speaker 1: give people go crazy for it. Oh my good. You
25:00
Speaker 1: know you can order it meatball Monday. And when you
25:02
Speaker 1: order the meat ball is on you. You sit in
25:03
Speaker 1: the dining room, you get a beautiful glass of pizza
25:06
Speaker 1: night wine. See see right there. You know she's you're
25:09
Speaker 1: selling it, big Donna tell you so tell everybody about it.
25:13
Speaker 1: I don't want to hold you any longer. I'm I'm hungry.
25:16
Speaker 1: I'm following out my chair with enthusiasm. Yeah. Just follow
25:19
Speaker 1: me on Donna teller our pay dot com, on Instagram,
25:23
Speaker 1: on social media and you'll get all the special meet
25:26
Speaker 1: Mondays for the next six months. You get a slice,
25:29
Speaker 1: you get one free. Just say just say they heard
25:32
Speaker 1: me talking on your show, and they'll get They'll get
25:34
Speaker 1: a lot of meatball love. Thank you for coming on
25:37
Speaker 1: my show, and and and congratulations on your kids, gratulation
25:40
Speaker 1: on your family. Keep living in balance, like thank you
25:42
Speaker 1: for taking the time and come on my show. Thank
25:44
Speaker 1: you for having me. It's always such a pleasure being
25:46
Speaker 1: on your show. I appreciate you. Bye bye. In this
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