Pizzette are the star of the menu, divided into two categories, Red, made with a tomato sauce base, and White, that begin with a cheese base. brand to five locations across New Jersey and now launching their sixth in Chelsea. He was joined by longtime friend chef/partner Andréa Di Meglio, (who also owns and operates fine dining Italian restaurant Luca’s Ristorante in Somerset, New Jersey) expanding the Tino’s Artisanal Pizza Co. He then went on to work at Whole Foods Fresh Market, where he learned about the importance of using premium organic ingredients before opening the first Tino’s Artisan Pizza Co in 2011. The concept was developed by Tino, who opened his first restaurant when he was just 20 years old, operating the restaurant while attending Rider University in 1999. makes every effort to be environmentally friendly with green standards in hopes of a better environment for future generations including recycling, composting waste, cleaning with natural agents, using paper products and supplies from 100% recycled materials, as well as to-go plasticware that is made from non-GMO vegetable starch. uses only their pizza oven and a convection oven to cook, meaning their food is never fried or heated in a microwave. Furthering their mission in clean eating, Tino’s Artisan Pizza Co. The food is free of artificial preservatives, colors, sweeteners, flavors, and hydrogenated fats to promote healthier eating. Their mission is to create all-natural Italian food using the highest quality ingredients that are sustainable, local, and organic. The pizzas are available in Red and White varieties, cooked in a terra cotta Pizza Oven imported from Modena, Italy. Tino’s is famous for their pizzas, made with unbleached, unbromated flour, hand-stretched to 12-inches round, and feature a signature crispy, thin crust and an even balance of homestyle Neapolitan, Roman, and Italian American cuisine. is located 12 West 18th Street, New York, NY 91įonzie’s Pizza Pops Up at Jack & Charlie’s No.Tino’s Artisan Pizza Co. is an artisanal Pizzeria and Italian restaurant that focuses on using organic, local, and sustainable ingredients, from owners Tino Procaccini, Dominick Natoli, and Andréa Di Meglio. uses only their pizza oven and a convection oven to cook, meaning their food is never fried or heated in a microwave. Tino’s likes to call itself a healthier alternative with food that is free of artificial preservatives, colors, sweeteners, flavors, and hydrogenated fats to promote healthier eating. The pizzas are also available with a Gluten Free Cauliflower Crust, a vegan Gluten Free Crust, sourdough Roman flatbread, and a nine-inch round Sicilian crust. Pizza highlights include Tartuffo with tomato sauce and fresh mozzarella, and finished with layers of sausage, cremini mushrooms, and white truffle oil and Raffaela, named after Tino’s wife, made with fresh mozzarella, roasted garlic, homemade Calabrian chili paste, topped with shaved Parmigiano, parsley, and extra virgin olive oil. Tino’s, led by Jersey boy Tino Procaccini, is known for its pizzas, made with unbleached, unbromated flour, hand-stretched to 12-inches round, featuring a signature crispy, thin crust as well as homestyle Neapolitan, Roman, and Italian American cuisine. Tino’s Artisan Pizza Co., which operates five locations in New Jersey, now has a New York City location in Chelsea.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |