{"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/661ddbf77b6cf20017999278?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Hong Kong's Pizza Evolution: Beyond Neapolitan & Roman Styles!","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/64da7697d2a3e80011c047ae/1713232697680-1b3725aa3565506eb1851b389531bc4b.jpeg?height=200","description":"<p>In this episode of Pizza Cultura: Hong Kong's Pizza Revolution!&nbsp;Tom &amp; Peter explore the rise of Neapolitan &amp; Roman styles, the elusive slice culture, and the future of pizza in Hong Kong!&nbsp;Is pan-style underrated?&nbsp;Join the conversation! #PizzaCultura</p><p><br></p><p>•Peter Regas, a Chicago based financial statistician, is writing a book on the origins of US pizzerias. ig: @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). ig: @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/@ineedpizzaclub</p>","author_name":"Pizza Club"}