The secret to the Millennium Falco—named for Anthony Falco, one of the original Roberta’s pizzaiolos—is to layer bread crumbs with the sauce and cheese so it all melts into a thick, cheesy-tomatoey sauce in the oven. Chili flakes, garlic, olive oil, basil, red onion, and pork sausage complete the picture.
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THE ROBERTA’S COOKBOOK // EVERYWHERE OCTOBER 29TH
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