Gemignani debuts restaurant/pizza school

 
July 7, 2009
Chef and nine-time world pizza champion Tony Gemignani has opened Tony's Pizza Napoletana in the North Beach neighborhood of San Francisco.
 
The restaurant's menu features more than 20 distinctive pizzas divided into four pizza styles, Classic Italian, Teglia/Sicilian, Classic American and Neapolitan. Ingredients include flour, olive oil, tomatoes and cheeses from Italy.
 
"I wanted do something that no one has done before, open a restaurant that specialized in many different authentic styles of pizza true to their origin," Gemignani said. The restaurant also serves pasta, salads and antipasti.
 
Gemignani and his pie-making skills are well known from his Pyzano's pizzeria in Castro Valley, Calif., as well as his frequent media appearances.
 
The restaurant's kitchen uses three ovens: a Cirigliano oven imported from Naples, a flat-top brick oven, and an Italian domed brick oven.
 
Tony's Pizza Napoletana also features a pizza school along with the restaurant. Gemignani is a certified master from the Scuola Italiana Pizzaioli, one of the oldest, most prestigious pizza schools in Italy.
 
The school will offer courses throughout the year in authentic Neapolitan-style pizza as well as New York, Chicago, California and New Haven-style pizza. Special non-professional courses will also be available for home chefs.
 

Topics: Independent Operation , Operations Management


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