“GEMIGNANI IS A BONA FIDE PIZZAIOLO - A PIZZA MAKER OF THE HIGHEST DISTINCTION.” - USA TODAY “GEMIGNANI IS A BONA FIDE PIZZAIOLO - A PIZZA MAKER OF THE HIGHEST DISTINCTION.” - USA TODAY “GEMIGNANI IS A BONA FIDE PIZZAIOLO - A PIZZA MAKER OF THE HIGHEST DISTINCTION.” - USA TODAY “GEMIGNANI IS A BONA FIDE PIZZAIOLO - A PIZZA MAKER OF THE HIGHEST DISTINCTION.” - USA TODAY “GEMIGNANI IS A BONA FIDE PIZZAIOLO - A PIZZA MAKER OF THE HIGHEST DISTINCTION.” - USA TODAY “GEMIGNANI IS A BONA FIDE PIZZAIOLO - A PIZZA MAKER OF THE HIGHEST DISTINCTION.” - USA TODAY “GEMIGNANI IS A BONA FIDE PIZZAIOLO - A PIZZA MAKER OF THE HIGHEST DISTINCTION.” - USA TODAY
Born and raised on an apricot and cherry orchard farm in Fremont, California ...
Gemignani’s childhood was filled with boisterous, family dinners. Growing up, he spent much of his time cooking alongside his mother, who would only use the fruits and vegetables that came straight from the family farm. This culinary philosophy of utilizing only the freshest ingredients has stayed with Tony throughout his life and is reflected throughout his menus.
Tony Gemignani's Restaurants
Hot out of the Seven Ovens Blog
Slice House By Tony Gemignani, now the hottest pizza concept in America, will open its 25th location this month. Last week, I sat down with Tony for all the latest.
As a pizzeria, winning a Wine Spectator Award is big. Tony's Pizzeria Napoletana just did it for the tenth time in a row.