chef/owner Pizza Félix and Belmondo Miwi
“All the elements that have made Anthony Falco the greatest exponent of pizza are in this didactic and entertaining book. The passion and emotion he manages to convey in these pages are surprising. It will undoubtedly become a basic that any cooking lover or experienced chefs will want at home.”
Mark Iacono
“One of my most memorable pies was cooked by Anthony. His love and passion really show in the pies he puts out.”
Sarah Minnick
“Mr. Falco is a tremendous resource for all things pizza, and in this book he shares his vast knowledge for different styles, skills, and above all, his supreme enthusiasm and talent.”
Andrew W.K.
“The first time I bit into a slice of Anthony Falco’s pizza, I had a euphoric experience. I realized I had encountered the epitome of pizza perfection—this was the partiest that pizza could get. And then, I had another bite, and it happened all over again. I’ve never had a partier pizza in my life.”
Benny Novak of São Paulo’s Braz Elettrica
“I met Tony for the first time in 2015 in one of the most charming and glamorous places in the world, the Copacabana Palace hotel in Rio de Janeiro. We hit it off right away, after a few beers and an awesome Cacio e Pepe spaghetti. We had great talks about tattoos, food, music, and booze. It just felt like we had known each other for quite some time. In January 2017, Tony Cannoli (that’s what I call him while he calls me Benny the Butcher) was landing in São Paulo to kick off our partnership at Bráz Eléttrica Pizzeria. Today, in 2020, we have six stores and many more to come. Tony is a great guy, determined, reliable, earnest, smart, customer-driven, an excellent chef, creative, fast, straightforward and a very good friend. This book is phenomenal.”
Chris Bianco
“The pizza community is small and tight-knit for being such a massive global industry—a quilt of misfits, dreamers, and screamers learning things by burning things. Sharing the struggle makes everything easier to digest, both the knowledge and, of course, the pizza. When you hear a name like Anthony Falco, you might figure this dude knows something about pizza, and you would be correct in that saucy assumption. Pizza Czar contains a journey and a whole lot of pizza, and both of those things of yours will be well served by Anthony’s bird’s eye perspective.”
chef/owner Pizza Félix and Belmondo Miwi
“All the elements that have made Anthony Falco the greatest exponent of pizza are in this didactic and entertaining book. The passion and emotion he manages to convey in these pages are surprising. It will undoubtedly become a basic that any cooking lover or experienced chefs will want at home.”
Benny Novak of São Paulo’s Braz Elettrica
“I met Tony for the first time in 2015 in one of the most charming and glamorous places in the world, the Copacabana Palace hotel in Rio de Janeiro. We hit it off right away, after a few beers and an awesome Cacio e Pepe spaghetti. We had great talks about tattoos, food, music, and booze. It just felt like we had known each other for quite some time. In January 2017, Tony Cannoli (that’s what I call him while he calls me Benny the Butcher) was landing in São Paulo to kick off our partnership at Bráz Eléttrica Pizzeria. Today, in 2020, we have six stores and many more to come. Tony is a great guy, determined, reliable, earnest, smart, customer-driven, an excellent chef, creative, fast, straightforward and a very good friend. This book is phenomenal.”
Joe Beddia
“Anthony isn’t a Czar, he’s a wizard of the highest power. He’s probably teaching pizza to some guy in Buenos Aires right now. Please take me with you.”
Anthony Mangieri
“Anthony Falco, a name that just sounds like it was meant for a pizza guy. From making pizza in Brooklyn to South America or Dubai, he's got a passport stamped like nobody else in the pizza world. Anthony has literally changed pizza around the planet. His passion and amore are a gift for all who get to taste his work.”