Tony Gemignani

Tony Gemignani Anthony Felix Gemignani (born 1973) is an American chef, 13-times world champion pizza maker, restauranteur, author, and television personality. In 2009 he opened Tony Gemignani#International School of Pizza Tony Gemignani’s International School of Pizza, which closed in 2023. Quotes One of my head pizzaiolos, Laura Meyer, has lived and studied in Italy and speaks Italian language Italian fluently. So when the world championships in Parma, Italy, rolled around, she was excited to give it a shot. We flew over together and planned her entry in the pizza in teglia ("pan pizza," or what we would call Sicilian pizza Sicilian) division. I advised her not to go too off the wall—Italians don't love that, especially from Americans—but to add a little twist that would be just creative enough.Laura settled on a classic pizza alla diavola, which is made with whole milk mozzarella, tomato sauce, and slices of the spicy oblong salami known as soppressata picante. Her clever addition was a scattering of Eruca sativa arugula on top of the finished pizza. Tasting the mildness of the Italian mozzarella, she decided to blend in a bit of provola for extra flavor. And because we were in Parma, she finished her creation with shavings of Parmesan Parmigiana Reggiani, and some Piave cheese Piave for good measure.... In addition to a title she will hold all her life, she won a pizza oven, a Wine bottle#Sizes magnum of Prosecco, and a five-kilo block of Parmesan cheese, which she hand-carried all the way back home. ... The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More Clarkson Potter/Ten Speed 2014 9781607746058 https://books.google.com/books/about/The_Pizza_Bible.html?id=VVc3ngEACAAJ&pg=PA135 135 (320 pages) Quotes about Tony Gemignani Born and raised in Northern California, Mr. Gemignani started making pizza at age 15 in his brother’s pizza shop in Castro Valley Castro Valley, Calif.When Mr. Gemignani encountered his first New York–style pizza New York Pizza by the slice slice on a visit to the city 20 years ago, he was a changed man. “In California, pizza was just that, pizza. But when I started traveling and visiting places like New York, you understand pizza in a totally different and beautiful way,” he said.I felt that there would be a renaissance in the slice business coming,” Mr. Gemignani said.He opened the acclaimed Tony’s Pizza Napoletana in the North Beach, San Francisco North Beach neighborhood of San Francisco in 2009. Shortly after, he realized that the New York slice was just as deserving of respect as the sanctified whole Neapolitan pizza and Coal-fired pizza coal-fired-oven pies that most pizza nerds lauded. So the following year he opened the first Slice House next door — where the pizza boxes read, “Respect the Craft!” in big, bright red letters. Ed Levine, Where to Find Great New York Slices in 2025? You Might Be Surprised. Once confined to the five boroughs, the classic street snack has now gone fully nationwide https://www.nytimes.com/2025/01/06/dining/new-york-pizza-slice.html January 14, 2025 (uncorrected article originally published in The New York Times, January 6, 2025 , Section D, Page 1, under the headline: With Dough You Can Make It Anywhere.) External links Official website Category:1973 births Category:Living people Category:Authors from California Category:Businesspeople from California Category:Chefs from the United States Category:Company founders Category:Non-fiction authors from the United States Category:Television personalities