[anuila]

Restaurant owner in Italy here: We usually don’t offer pizza at lunchtime because it takes time and wood to fire up the oven and keep it at temperature. Low request volume means it’s not worth it, at least for small pizza places.

If you want pizza for lunch you head to a bakery or “bar” and they have squares (not “slices”) ready for you to pick up.

[slim]

sorry for asking so bluntly, how did you discover HN ? I'm amazed by the diversity of this population

[anuila]

Technically it’s a family business that I grew up into and I ended up being a developer because at 14 I made the restaurant’s website with Macromedia Fireworks and Dreamweaver.