What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?
If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest way to go all in. From his roots in finance to doughballs and ovens, Gio gives us a real, honest, and inspiring look into building a brand from scratch while staying grounded in family, creativity, and community.
0:00 – Why this episode is for anyone scared to go all in.
0:43 – The moment Gio decided to leave his finance career.
1:50 – The family support that made the leap possible.
2:27 – The mindset shift: from “what if” to “let’s do it.”
3:58 – What makes Pizza Di Farfalla’s crust and style unique.
6:38 – How Gio introduced pan pizzas during the slow season.
9:01 – The concept behind Gio’s “adult pig in a blanket.”
10:04 – Collabing with other local businesses for pop-ups.
11:52 – Why community engagement is part of the brand.
16:46 – Building a rep through weddings and pop-up events.
19:23 – Running events while the main shop stays open.
22:01 – The story behind opening his brick-and-mortar space part-time.
24:09 – When Gio realized it was time to go full-time.
26:20 – Financial modeling and using career skills to predict success.
28:14 – Understanding food costs and profitability simply.
31:10 – Team motivation and simple goals: doughball count.
33:06 – Shoutout to Gio’s wife and family-first decision making.
34:56 – Teaching his son’s class about pizza and entrepreneurship.
36:01 – Peace of mind since going full-time.
37:50 – What’s next: menu expansion and finding space to grow.
39:46 – Advice for anyone opening a small food space.
Check out Pizza Di Farfalla here:https://www.instagram.com/pizzadifarfalla/?hl=en
https://www.facebook.com/PizzaDiFarfalla/
https://linktr.ee/PizzaDiFarfalla
Thank you to our show sponsors:
Corto Olive Oil:
Bacio Cheese:
https://www.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.com
Topics:
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