Author Archives: Tony Gemignani

Respecting the Craft: Do as the Romans do

roman thick and thin side

Roman-style dough can be made several ways. One of the best recipes I have worked with is a bulk ferment. To do a bulk ferment, mix the dough and then, instead of cutting and balling it, divide the large dough in fourths, place into sealed containers and let rise for 48 hours in a refrigerator beforeMore »

Respecting the Craft: Pizza Romana

Tony Gemignani headshot

One of my favorite styles of pizza is pizza Romana. Some people can get confused because, like New York-style, there are sub-categories. For example, there’s Pizza in Teglia (pizza in the pan), Pizza al Taglio (pizza by the slice), Pizza a Etro (pizza by the meter), Pizza Focaccia and Pizza in Pala (pizza on woodMore »

Respecting the Craft: Everyone’s a Critic

tripadvisor, sticker, window, display, signage

Being critiqued is difficult for any restaurant owner. And it’s not just newspaper and magazine critics anymore. These days there are so many critics or “want to be” critics out there when you take Bloggers, Yelp, Tripadvisor, etc. into account. It can be tough, especially when you go into a new market where you haveMore »

Tony Gemignani talks secrets to great pesto

Tony Gemignani talks secrets to great pesto

Q: Can you tell me how to make a great pesto? A: I sure can! Pesto is traditionally a sauce made from fresh basil, pine nuts, olive oil, grated cheese and garlic that have been ground together in a mortar and pestle. Here at Tony’s Pizza Napoletana we stick to tradition in that we alwaysMore »

Respecting the Craft: Lean and Mean

Tony Gemignani headshot

I had to make an executive decision. I realized at the 11th hour that my kitchen at Tony’s of North Beach in the Graton Casino would not be able to handle the original menu I planned for it prior to opening. Simply put, we would not be able to execute it perfectly due to aMore »

Respecting the Craft: Opening Day

Tony Gemignani headshot

Three restaurants opening within 10 days — How am I going to do it? I am literally 10 days away from opening two new restaurants in Northern California at a casino called Graton. This is one of the biggest tribal casinos in the U.S. and we were selected to be there. There we will beMore »

Respecting the Craft: Know your demographic

margherita pizza

When I opened Pizza Rock II in Las Vegas, I tailored the menu very much like I did in the first store in Sacramento. However, I did add a few new styles. You see, I have a restaurant in San Francisco where my Neapolitan line is the busiest and my Margherita pizza is the mostMore »

Respecting the Craft: Down and out in Las Vegas

Tony Gemignani

Honestly, I have never been a fan of a certain nationally known food distributor. Early in my career I disliked their approach and practices when it came to their reps. Over the last 23 years I have always bought from independent Italian distributors. And I still do. Opening a new restaurant and going into aMore »