Meet Anthony Falco
Tell us about your background.
I was born in Austin, Texas, specifically in a little house on Mt. Bonnell. I was raised in the West Austin neighborhood of Cuernavaca and spent most of the 80s and 90s in Austin’s weird heyday, it was really a magical time. My dad’s family were Sicilian farmers from Highbank and Marlin, Texas and my great grandfather and great grandmother were both born in Poggioreale, Sicily. They traveled from Sicily to New Orleans then settled into the Sicilian farming community along the Brazos River.
How did you get into the Pizza business?
I had just about every job in the hospitality business by the time I was 28 years old; I was a dishwasher, worked at a bagel chain, prep cook, pasta cook, bartender, waiter, barback, security, and french fry cook! I had lived in Austin and Seattle, and had recently just moved to New York City. I was bartending with some guys that were about to open a pizzeria in Bushwick and it sounded fun so I started working there when it opened. The place was called Roberta’s and I ended up working there for almost 9 years, learning every aspect of the pizza business.
Tell us about your book/s.
My book Pizza Czar is a cookbook which focuses on pizza. I cover four styles of pizza dough, mostly using sourdough, but you can make the recipes with only commercial yeast too if you don’t have sourdough. It also covers some pizza history and a look at the global pizza scene after my years on the road as an international pizza consultant.
What is your connection to Italy/Sicily.
My last name is Falco, my dad’s side of the family is all Sicilian. They mostly come from the village of Poggioreale. We have been diving into the genealogy of it all and it can be a bit confusing to be honest. But definitely the Falco’s came from Poggioreale and made their way to Highbank Texas. I have been to Poggioreale on two occasions and Italy many more times. I think like most people, I love Italy; the history, the nature, the cities, the food and the wine. I have been all around the world and there just aren’t too many places like Italy. I have also built my life and career around pizza and Italian cuisine, so it’s a massive source of inspiration and reverence for me.
What is your favorite dish to prepare?
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I love making pasta, all kinds; dried pasta dishes like spaghetti alle vongole, or making fresh egg pasta like pappardelle al ragu. But my favorite dish to prepare is always going to be something seasonal, where I go to the market and all the things I need for the dish are there, and the market is the one writing the menu.
Tell us about your favorite place to visit in Italy or Sicily.
I really love Rome, just the history and architecture, the Pantheon gets me every time. Driving around Sicily is also magical, all the small towns and beautiful countryside, seeing the citrus groves, wild flowers and flocks of sheep running through the hills. I spent the summer driving from Rome up to Milan, stopping along the way to research different dishes. I don’t think I can name a favorite until I have visited every corner of Italy.
Tell us what you know about your family background and ties to Sicily.
I know my family were farmers, who came to Texas to farm. They purchased land and settled into the community where they strove to be American but still retained many traditions like the food and San Giuseppe day feast. I wish I had more time with my Great Grandmother to learn to speak Sicilian.
Do you have a favorite restaurant in Italy/Sicily?
The last time I was in Rome I went to a fairly new osteria called Trecca. It's young guys doing old style food, something I really love, bringing back the old ways. They also have a pizza place called Pantera which is probably my favorite pizza in Italy. In Sicily the simple places always seem to be best, like La Tavernetta Da Rosario in Cammarata, or street food like Passami u Coppu in Palermo.
Is there anything else you would like to share with Poggioreale in America, Inc?
I would love to see Poggioreale descendents like myself come together to make a giant party in Poggioreale and I would offer my services as a pizza maker for the occasion! Also I would like to share a trip I am hosting with a company called Modern Adventure. It's all inclusive and we will be touring Sicily in September 2025 where we will visit wine makers, olive oil producers, and some of my favorite spots for food and drink. Link is here: