#PizzAmerica Stories
If you follow any pizza pages on social media, you have probably seen pictures of the Atlanta Pizza Truck. A small, bright blue, ape truck with a fully operational pizza oven mounted on the truck bed, the little truck became internet famous in 2020. We recently called up the man behind the pizza truck, Chef Alessio Lacco, to hear about how the pizza truck was born, learn more about his journey through the American pizza world, and chat about his big plans for 2021.
“We involved Alessio Lacco Pizza Consulting as part of the concept design for Positano Pizza Napoletana. We focused on a few things including restaurant layouts, kitchen buildout, and menu ideation. Alessio is a very knowledgable pizzaiolo with lots of connections in the industry. I would recommend any aspirational restauranteur or entrepreneur to pair with Alessio in building their vision for a successful restaurant.”
-Faton Gjuka / Positano Pizza Napoletana
The partnership will offer a fast-track pizza restaurant program for new operators and a wide range of support services for existing restaurants.
(RestaurantNews.com) The Pizzeria Program allows potential clients the opportunity to get involved in one of the largest segments of US restaurant industry. With higher margins than most restaurant categories, pizzerias are a staple of the American dining scene and hotter than ever. Clients will gain access to a full suite of services including site selection, menu and brand development, rollout planning, marketing and PR, opening and on-going support and many others. “Our program is similar to buying a pizza franchise,” states Goliath Consulting Group President Jay Bandy, “except clients will own the brand and intellectual property. This can increase the value of your business significantly, especially if you are looking to open multiple locations and franchise the concept.”
Since 2009, Goliath Consulting Group has offered resources and support to local and national restaurant brands. The Goliath team is comprised of restaurant professionals specializing in strategic planning, bar and restaurant management, guest service, franchising, marketing, menu development, operations, training, and supply chain management. With numerous multi-unit pizza concepts as clients, Goliath Consulting Group and Alessio Lacco can support first-time restaurant clients and growing brands alike.
Born in Naples, Italy, Alessio Lacco started his pizza journey at his aunt’s gelateria. After helping in his uncle’s kitchen at age 15, he made his first pizza. He apprenticed with Gaetano Esposito (grandson of Raffaele Esposito, creator of the first Margherita Pizza) and became a certified Pizzaiolo at the Associazione Vera Pizza Nepoletana. Relocating to America in 2013, he has since opened pizzerias in Texas, Indiana, Oregon, Atlanta, Connecticut and even The Bahamas including The Pizza Lab, Atlanta Pizza Truck, Pop Pizza, and Towne Parlor Pizza. Alessio is versed in Neapolitan, Roman style, Detroit Deep Dish, NY style, and Chicago Deep Dish pizzas.
Looking for more information? Contact Jay Bandy at JayBandy@GoliathConsulting.com or visit www.goliathconsulting.com for more details on the pizza program.
“Alessio’s expertise and natural teaching abilities were an absolute asset in getting our pizza kitchen up and running. He trained our staff quickly and expertly and made the process both fun and educational for all involved. Couldn’t recommend his consulting services enough.”
-Dan Birds / Two Birds Taphouse
“As a specialist oven and mixer supplier to the artisan pizza industry, we’ve had the pleasure of working with Alessio Lacco on several projects. As a talented pizza professional, we find Alessio is able to guide the client to the right oven and mixer for the pizza they want to serve. His contribution extends to on-site pizza training where he can help the client develop the right dough recipe and then teach staff how to use the pizza oven correctly. Alessio is a true pizza professional.”
-Michael Fairholme / Artisan Pizza Solutions
Atlanta Pizza Truck is my newest project in Atlanta (GA) I converted an old 1982 Piaggio ApeCar P601 in to a fully functioning Pizza Truck. We Specialize in Weddings, Private Party and Large Festivals. The Truck is equipped with a Real Brick-Wood Burning Oven ( Gas is Available as well ), Hand sink and Refrigerator topping unit.
Alessio Lacco/ / Atlanta Pizza Truck
“I have known Alessio for several years. I have hired him multiple times to do pizza shows together, including The Los Angeles Pizza Festival 2018 and Las Vegas Pizza Expo 2019. He's very professional and he puts his hands and heart into making pizza. Alessio is very knowledgeable so if you are thinking of hiring him do not hesitate. He is one of the best out there and reasonably priced versus others with way less experience.”
-JC Schiano / Taste of Italy
Grand Opening Today (Dec 23th 2019) in @bahamarresorts with @pizzalab_bahamarresort Chef @carlo_baselice and I will Make sure you will taste The True Neapolitan Pizza, A True Ny 18” and more style coming soon.
WELCOME TO BAHAMAS
“Alessio Lacco was one of the pillars for founding Pangea Kitchen. His passion and expertise in the area of Neopolitan was paramount to our success. He also did an excellent job training our employees and getting our location certified with the VPN.”
-Randy Hobson / Pangea Holdings
“When the idea of opening up Pop Pizza began back in 2019 I realized that I was going to need some help. At the time I was operating multiple businesses I needed someone to help me develop our Pizza Dough. To me the dough was going to be the most important component of our pizza and I wanted to pull in as much expertise as I could. Alessio came in and worked with me for several weeks and helped me develop our formulas, through troubleshooting with various flours, playing with water hydration levels, and toying with other ingredients. Alessio and I worked tirelessly during that time to develop and create our base dough. I’m very grateful for all of his contribution and highly recommend anyone who’s looking to open up a pizzeria and needs help call Alessio, he’s worth every penny”
Marius Pop / Pop Pizza