Just a little history…
Over the last couple of years, I have built up a larger following on social media and my blog. Many of you who are new, have not been a part of my journey or know much about me. I wanted to share my story with you all, even those who may know some of my journey. The highs and lows have helped make me who I am today. The twists and turns have inspired me and guided me to share good food, my Italian heritage, and my unique experiences. So here we go…this is a brief history into how it all began, and how I got to where I am today.
I opened my first Neapolitan Pizzeria in Dallas in 2008 when no one even knew or understood Neapolitan Pizza, in a world where people considered chain pizza as good pizza. There was a constant process of educating the public and staff on how we made everything from scratch. We had to work with importers on bringing into Dallas the proper pizza flour from Italy and the tomatoes, as well as learn the process of making fresh mozzarella and providing a pizza like one else was making in Dallas. It was a challenge but after 6 months of being open we received our first article from D Magazine as Best Pizza.
In addition, to introducing a new product to Dallas and dealing with a slow market back in 2008 we received the news that my husband Paolo, at the time was diagnosed with a very aggressive form of ALL Leukemia and that I was pregnant with our first child all within same week. The road was not smooth from the very start. However, during all the struggles there were glimmers of happiness from the birth of my first child to seeing the smiles on people’s faces when biting into our pizza and eating our foods. This gave me joy in such a difficult time. I believe that is why feeding people brings me such joy, because it was the happiness I found in a very hard period of my life.
There were more struggles through the years with having several restaurants, and how to manage everything and process it all as well. Blessings came throughout the struggles, as I welcomed my twins in 2012 and we opened our first restaurant in Connecticut, Brick + Wood. However, a period of darkness came after my husband’s death in 2016 were I struggled for several years, until I was able to come through it and find love and hope once again. I met my new husband Giovanni, in 2018 and we were married in 2020 where we also welcomed my fourth child. So blessed with a new baby and successful restaurant and then two months later COVID struck. I did not know if I would have a staff left, or business since we had to shut down for so long. But love, hope and perseverance got me through. The hardest decision I made was to sell everything, the restaurant and my home and move back to Texas in 2022. I did all of it to obtain a better life for my family. It was a very hard decision, but ultimately the best one for our family.
In 2020 while all the issues were going on, I developed an allergy to wheat which has now become so severe I cannot even be around flour. I had to begin eating exclusively gluten free and avoid places where flour is in the air. I couldn’t believe I went from owning amazing Neapolitan Pizza restaurants, to not being able to be in the same room when the dough is being made or anywhere near flour. This is where my next challenge began. Coming from an Italian upbringing where pasta and pizza were staples, how was I going to do it?
My mission and challenge became to learn everything about gluten free baking and cooking so that I could perfect all my favorites foods gluten free, and without the use of gums, premade flour mixes, additives, soy or seed oils. I immersed myself into books, articles and learning not just how to bake and cook gluten free, but also what the causes were of why people must go gluten free. Once I became educated, I was able to use what I learned and began creating recipes using healthy ingredients that will also work to heal the true cause, which in most is inflammation of the GI tract.
In 2022, I decided to use all my new knowledge and began this BLOG not knowing anything about writing a Blog or starting a new concept based on being Gluten Free. I took a leap of faith, and it has been very well received. My hope is to help, educate and feed people amazing foods that will work in their favor not against them.
Through all the struggles and darkness have come light, happiness and most of all hope and faith. You must cherish every day and remember to LOVE LIFE and PIZZA.