
Image by: Jill Strauss
Stephen Lanzalotta
Stephen Lanzalotta is an artisan bread baker in Portland, Maine. Lanzalotta discusses his passion for his craft and his philosophy of life while he makes his ethereal Sicillian style pizza. This profile is based on an interview conducted at Miccuci's Italian Grocery. Read the full description.
- Playing
- The Passionate Pizza Man
- From
- Jill Strauss
Stephen Lanzalotta is an artisan bread baker in Portland, Maine. Lanzalotta discusses his passion for his craft and his philosophy of life while he makes his ethereal Sicillian style pizza. This profile is based on an interview conducted at Miccuci's Italian Grocery.
To hear the full audio, sign up for a free PRX account or log in.
More from Jill Strauss
The Soulful Repair Man
(00:06:35)
From: Jill Strauss
In collaboration with the Mapping Main Street Project (visit mappingmainstreet.org) Independent Radio Producer Jill Strauss captures the voice of Gayford Caston, a shoe ...
GLAD TO BE SAHD
(00:06:34)
From: Jill Strauss
In this wobbly economy, few parents have the luxury any more of staying at home with their kids. But producer Jill Strauss found a father who can afford it, understands his ...

Intro and Outro
INTRO:Plenty of Portland, Maine pizzarias serve respectable pies these days, but many pizza afficianados prefer to get theirs from Miccuci's Italian grocery store. That's because Stephen Lanzalotta is in the back of the mom and pop shop creating hand made thick style pizza "to die for." Food correspondent Jill Strauss samples Lanzalotta's "Sicillian Slabs" and observes the master baker in action.
OUTRO:Musical Works
| Title | Artist | Album | Label | Year | Length |
|---|---|---|---|---|---|
| Theme from Godfather | Popa Chubby | Deliveries After Dark. | Blind Pig Records | 2007 | 03:05 |
| Musetta's Waltz | Hanan Harchol | Hanan Harchol Guitar Collection. | Hanan Harchol | 2007 | 01:57 |
| That's Amore | FC-7 | The Best of Accordian from Italy. | Dance Plant Records Inc | 2010 | 02:27 |
Additional Credits
Special thanks to editor Rob Rosenthal.




