Tony Gemignani Creates Cheese Tea and Great-Grandma Pizza

Fair pairings: green tea and ricotta; olives and 'nduja.


Published:

Image courtesy of Tony Gemignani

East Bay native and twelve-time World Pizza Champion Tony Gemignani has merged at least two fragrant food trends to create the Bay Area's first cheese tea.

Devised in collaboration with Emil DeFrancesco, founder of San Francisco's Steap Tea Bar, the daring drink called "Tony's Tea" entails Gemignani's prized blend of ricotta and mascarpone, crafted into an extra-thick cream that crowns Taiwanese green tea spiked with organic lemon.

Gemignani has also just launched a brand-new pizza.

Served at Tony's Pizza Napoletana in San Francisco (but unfortunately not at his East Bay restaurant, Slice House Walnut Creek) and depicted above, the Great Grandma Pizza features an array of delicious ingredients. 

What distinguishes these ingredients? Well ... many of them are aged. 

As are ... great grandmas!

The ingredients include 24-month-aged prosciutto di parma, 24-month-aged parmigiano reggiano, and seven-year Sandeman port reduction, topped with Castelvetrano cured olives, aiello mozzarella, sweet tomato sauce, micro-greens, spicy 'nduja, romano, oregano, and garlic oil.

While growing up in Fremont, working alongside his mother in the family's kitchen, Gemignani learned many skills which he's treasured ever since. His many awards include Best Pizza Margherita at the World Pizza Cup in Naples, Italy and Best Pizza Romana at the World Championship of Pizza Makers.

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