{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/64da7697d2a3e80011c047ae/6580cd6102852500179e964f?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Can Pizza Ever Snag a Michelin Star?","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/64da7697d2a3e80011c047ae/1703654841754-b63a0a00104fedee2f6bd8e3d29475bc.jpeg?height=200","description":"<p>In this episode of Pizza Cultura, we're turning up the heat on the Michelin mystery! Why are there no Michelin-starred pizzerias? Dive into a piping-hot debate with us as we explore the reasons behind this doughy dilemma.</p><p><br></p><p>Hosts:</p><p><br></p><p>-Stephanie Swane is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab, including the recent best-seller Modernist Pizza. She’s also an ambassador and the host of Women in Pizza IG Live series. @sswane</p><p><br></p><p>-Peter Regas, a Chicago based financial statistician, is writing a book on the origins of US pizzerias. @pwregas2112</p><p><br></p><p>- Tom Semini lived in NY for the better part of 10 years and ate a lot of pizza. He occasionally writes articles about pizza (but isn’t sure anyone reads them). @londonerinnewyork</p><p><br></p><p>Find us here:</p><p><br></p><p>•https://www.ineed.pizza</p><p>•https://www.instagram.com/ineedpizzaclub/</p><p>•http://threads.net/@UCp8CNCKr9Wt0j49Xemw2tbQ</p>","author_name":"Pizza Club"}