Jeremy Filosa is a sports journalist at 98.5 FM. You’re Italian. Can I assume you have a lot of experience with pizza?Ha! If you mean experience eating it, then yes! You know, a lot of people don’t realize, but if you go to Italy, the word ‘pizza’ originally meant cake. So when I was a little kid and we’d go to Italy, the word hadn’t really been Americanized yet. You can still order a pizza di chocolata, for example, which is just a regular chocolate cake. So people would offer me a piece of pizza and then they’d give me a piece of cake. It was pretty confusing. But the kind of pizza we’re talking about here, my mom used to make it for us all the time, still does.
Alex Despatie is one of Canada’s most successful and respected athletes. A world champion diver and two-time Olympic medalist, he now works as a TV and radio broadcaster. Are you a fan of pizza? I actually love pizza. I don’t have it too often, but I just came back from Italy and I had some absolutely amazing pizzas over there. It’s great because it’ll give me a good base to judge all the pizzas we’re going to be judging for Pizza Week.
Anne-Lovely is a lifestyle journalist for Journal de Montreal and 24 Heures. So, are you excited about Pizza Week? Of course! I love pizza! What’s your favourite kind of pizza? I’d have to say that Margherita is one of my favourites because it’s just simple but it’s so good. I also really like Calabrese because I love sausages and spicy food.
Amy Blackmore is the Executive and Artistic Director of the “St-Ambroise Montreal Fringe Festival”. She’ll be judging pizzas in the gluten-free category. Is it hard to find gluten-free pizza in Montreal? I grew up eating pizza all the time. When I was a teenager, me and my friends would get together every Saturday night and order an extra-large pizza with suicide hot sauce on it for, like, $9.99 with a two-litre bottle of pop, and we’d sit around crying while we ate it because it was so hot, but we just loved it.
When it comes to pizza, Nick DePalma came by his credentials the old-fashioned way. The Chef and owner at Inferno Restaurant and Caffe San Simeon grew up working in Trattoria dai Baffoni, the Little Italy restaurant his grandparents opened in 1966.