In the world of pizza, few stories rise as warm and golden as the pies themselves. Erica D’Arcangelo isn’t just serving up slices — she’s serving up family, tradition, and storytelling. From viral pizza-cutting videos to heartfelt children’s books and a buzzing podcast, her journey transforms a family pizzeria legacy into a cross-platform pizza empire.
We sat down with Erica for 20 questions about life, family, culture, and of course — the meaning of pizza in 2025. Grab a slice, because this conversation is rich and absolutely unforgettable.
1. Your family story inspired your book and podcast. If your grandfather were alive today, what would he say about pizza in 2025?
If my grandfather were alive today, I think he would be pleasantly surprised about pizza in 2025. It was his craft and his dream, so I think it would make him happy and proud to see the growth of the pizza industry in general, awards, reviews, and everything centered around pizza.
2. What’s the very first smell or memory of pizza you can remember from your childhood?
My very first memory of pizza was around 2-3 years old sitting on the floor of my family’s pizzeria with a slice in my hand. Pizza was a staple growing up – my parents worked at the shop and we had it all the time.
3. Your family’s legacy lives through D’Arc’s Pizza — do you feel more like a keeper of tradition or a re-inventor of it?
I feel like the keeper of the tradition. The shop has been there my whole life, and pretty much my dad’s entire life. Family and tradition are really important to us. Growing up Italian, one of the things my grandparents and parents always taught us was to keep traditions alive.
4. What’s the most unexpected reaction you’ve received from kids reading Pietro’s Pizza?
Kind of a funny story, but I dedicated the book to my 5-year-old niece, and she loves sports but doesn’t love books. When I gave it to her and tried to read it to her, she promptly told me how much she hated books. My sister and I let her come around on her own, and a few days later, she found the book herself and read it. She made my sister FaceTime me so she could tell me sorry and that she loved it. A lot of kids call it “the pizza book” which I think is really cute.
5. You’ve turned simple pizza-cutting clips into a viral brand — did you see that wave coming?
Yes and no. I tried a bunch of different videos before pizza-cutting and studied TikTok. When I started to see increases on those videos did something that I use a lot with marketing, which is when something increases or does well – you do more of it. Waking up to a million views was surreal, and having a video with 64 million is somewhere I never imagined we’d be, but very happy we got there.
6. Which story from your podcast has given you goosebumps because it connected so closely to your own journey?
There are so many different stories on the podcast that are connected to my family’s and my journey, I find myself getting goosebumps so often when I’m talking to guests. I’d have to say I loved Audrey Jane’s story from Audrey Jane’s Pizza Garage because she lived in Italy and her family had restaurants her entire life. I really resonated with Sean Jefairjian from A Slice of New York because he’s in Murrysville, which is a place where my dad was a high school Superintendent, and he talked a lot about making sure his family was taken care of – that was something of great importance to my grandfather. The thing I like most about the podcast is that during the interviews, I felt I could connect with every single guest on their journeys.
7. If you had to describe your family with pizza toppings, what would they be?
Probably hot peppers and pepperoni. My family is somewhat spicy, but under that is a solid foundation of really good, hard-working people who love one another. However, none of us hold back when we have something to say – my grandparents were the same, especially my grandmother.
8. Italian grandmothers and recipes are legendary — what’s one secret kitchen moment from your family you’ll never forget?
Yes, they are! The one kitchen moment I’ll always remember is Christmas Eve making the Seven Fish dinner with my grandmother and our entire family. It’s a tradition that we still do every year.
9. You’re building a storytelling brand in an age of AI. Do you think people will ever lose interest in heritage and real roots?
I sincerely hope not. The reason I love the pizza industry and the thing that makes every single pizzeria special is their authenticity, their roots and their story combined with a real love of food.
10. What do you think your audience connects with more: pizza recipes or pizza stories?
I think right now it’s pizza stories. Every guests’ story is so real and I think both people in the industry and pizzeria customers enjoy hearing about their favorite place.
11. Pizza connects cultures — what’s the coolest non-Italian pizza story you’ve covered?
Yes, it definitely does. One of the coolest stories is Rose City Pizza, Brian Nittayo. He started his pizzeria with his parents, studied under Tony Gemignani and has really created this fusion that’s perfectly blended. Plus his nod to Teenage Mutant Ninja Turtles is awesome.
12. If “pizza” were a character in a children’s story — how would you describe its personality?
If pizza were a character in a children’s story I would describe its character as a sort of warm, comforting person that gives you this feeling of nostalgia. When you’re around them it’s the same feeling as sharing a pizza with the people you love most in the world, laughing, and enjoying life.
13. Your family ran D’Arc’s Pizza for 65 years — have you ever thought about stepping behind the oven yourself, or do you prefer the mic and pen?
I worked in the shop since I was eight years old folding boxes and have held every job there, but my favorite one is running the ovens. After I went to college and moved away from home I became immersed in the marketing world but feel like I’m starting to come full circle and wouldn’t rule out stepping behind the oven again. I love pizza and the entire pizza industry.
14. What’s been the hardest part about turning family stories into a podcast and book?
I work in a very high stress, fiercely competitive industry. Writing the books and doing the podcast have been incredibly therapeutic for me. I feel I’ve found my purpose and calling. Probably the hardest part for me is not being able to devote all my time to this.
15. Who would be your dream guest on the Pizza Story Podcast — dead or alive?
My goal is to talk to every family-owned pizzeria in the world, as well as influencers in pizza and Italian culture but I definitely have a few people I’d love to have on the show including Tony Gemignani, Chris Bianco, Dave Portnoy. I’d also love to have Italian actors or actresses on who love pizza so we can talk about their favorite spots.
16. Books, podcast, kids’ series — what’s the next evolution of A Story About Pizza? TV series? Documentary?
The next evolution is continuing the children’s book series. I just released the first two books Pietro’s Pizza and Pietro’s Pizza Toppings and I have a new one coming out soon called Pietro’s Italian Christmas that teaches kids about Italian culture and the Seven Fish dinner. I’m also working on a second novel about Italian Christmas’s. The podcast is finishing its second season and we have a new pizza-inspired space for the third season plus we’ll likely get out to some pizzerias again when we start filming season three.
17. Do you think kids today connect to pizza the same way families did in your grandfather’s era?
I think that times have changed a bit. During my grandfather’s time was a real period of immigration where family-owned pizzerias were starting to take off. We then went through a chain pizzeria era and I feel like it’s come full circle to this traditional, historic, fused artisan phase of pizza. I hope that kids have their favorite local pizzeria – a place they look forward to going with their friends and family. A place they consider a second home. I think a lot of these pizzeria owners are creating that and it’s heartwarming.
18. Family pizza shops often die when the next generation doesn’t continue them. What’s your take on keeping traditions alive?
It’s incredibly important to keep traditions alive. My father has kept our family pizzeria going since 1999 when my grandfather passed away.
19. Do you see pizza as more of a food, a tradition, or a metaphor?
For me pizza is a tradition. It’s something that we enjoy as a family and has been part of our family for generations.
20. And the big one: Has your family ever told you the real secret recipe from D’Arc’s Pizza — and will you share it with us?
Yes, of course I know the secret recipe. I know how to make everything at D’Arc’s Pizza but unfortunately I can’t share it. We have a bunch of family recipes in my book, A Story About Pizza and I’m currently working on a recipe book with my daughter.
Erica D’Arcangelo isn’t just preserving a recipe — she’s preserving a rhythm of life. Her grandfather’s immigrant dream, her family’s fiery kitchen stories, her own viral reach, all shape a modern voice for a timeless food. She proves pizza isn’t just about crust and toppings; it’s about community, memory, identity, and love.
From children clutching picture books to fans binging episodes of The Pizza Story Podcast, Erica gives us all a taste of something we crave: tradition that lasts, stories that connect, and the smell of a family pie fresh from the oven.
As Erica says, pizza is tradition — and some traditions never go out of style.
