Meet the international pizza consultant bringing New York-style slices across the globe

This gig just can’t be topped.Brooklynite Anthony Falco has the hottest job on the market — he’s an international pizza consultant who eats his way across the globe and helps others bring their cheesy dreams to life.But the pizzaiolo says the jet-setting profession is harder than you think — any way you slice it.“Everybody thinks I travel around and eat pizza, and honestly that’s the worst part of it at this point,” Falco told The Post over a cheese slice at Upside in Greenpoint.“A lot of times I’m just in a kitchen and I could be anywhere in the world.I’m mixing dough and prepping vegetables and testing pizza — I could be anywhere, really.”If it sounds like the ‘za connoisseur is complaining, he assures he would never: “The people are really what makes it a dream job.”Falco, 45, has been working as an international pizza consultant since 2017 — after making a name for himself by transforming Roberta’s in Williamsburg into the iconic staple it is today.Media accounts of that success led to an upstart Brazilian pizza joint, Braz Elettrica, to reach out and ask him to recreate his pie magic in South America.

The reviews of that hipster-friendly slice of New York-style pizza culture in Sao Palo led to even more attention, and more requests from other global eateries for his help in opening a pizza operation.The connoisseur soon put his own dreams of owning a pizza joint on hold and carved a new career path.“It just kind of happened.

I wasn’t really a plan, but I started calling myself an international pizza consultant after the first check from a different county cleared,” he explained.In the last eight years, Falco has helped dozens of pizzerias get off the ground across 22 countries and is on his way to covering ground in all seven continents: “I guess I have to figure out how to make pizza in Antarctica.”The job goes beyond teaching other countries to make delicious flatbreads — Falco helps clients identify their brand...