Open in NewsBreak

4K

Posts

10K

Followers

Localish
Website

Good food. Good people. Good living. Localish is all about bringing out the good in America’s cities.

abc.com

Food & Drink

Pizza champion Tony Gemignani releases new cookbook, 'The Pursuit of Pizza'

2024-05-06

https://img.particlenews.com/image.php?url=3dDmZL_0sqFX44o00

Pizza extraordinaire Tony Gemignani has released a brand-new cookbook, "The Pursuit of Pizza."

It is his fourth book and one that highlights recipes from world pizza champions. A rare title that Gemignani holds.

"And proceeds go to Make-A-Wish, which is very special," shared Gemignani.

Along with his work as an author, Tony is known as a renowned chef, restauranteur, and winner of 13 world titles in pizza making.

"Pizza is my favorite food...I loved it as a kid," recalled Gemignani. "I've been making it for 33 years...I want to get better at it, faster at it."

Tony grew up in the Bay Area, and his childhood helped shape his career in the kitchen.

"I grew up in Fremont, California and we were living on a farm," said Gemignani. "You'd go to your backyard and pick cherries, apricots, fava beans, lemons, limes. I brought that into my kitchen."

Today, you can pick up a gourmet slice of delicious farm-to-table pizza from his restaurant Tony's Pizza Napoletana in North Beach. You might also catch Tony's son Giovanni in the kitchen cooking up savory pies just like his dad!

"My son goes to work with me once in a while and makes pizzas, so he likes it," shared Gemignani. "He even goes without me and just makes pizzas, like 'No dad, I've got this.'"

He added, "I love North Beach, I'm Italian, I wanted to be here, I wanted to bring different pizza here. I wanted to bring something that's unique and build it."

For more information, visit here .

To purchase The Pursuit of Pizza, visit here .

Comments

YOU MAY ALSO LIKE

nickscookingclub

user · 11.9K followers

These Ritz Cracker Sandwiches Vanish Before the Party Starts

Ritz Party Sandwiches transform familiar buttery crackers into warm, savory appetizers that are exactly the right size for grabbing from a crowded table. Cheese and flavorful sandwich fillings sit between pairs of crackers, creating miniature bites with a crisp exterior and rich center. As they bake, the cheese melts, the filling warms, and the crackers become even more aromatic without losing the delicate texture that makes Ritz crackers so recognizable. Each small sandwich delivers salt, butter, cheese, and savory flavor in one or two bites, which explains why people rarely stop after taking only one. The recipe does not require elaborate pastry, specialty bread, or hours of preparation, yet the completed tray looks more thoughtful than simply opening a box of crackers. It is party food built around convenience without tasting like the cook took an obvious shortcut.

2d

Delicious Recipes

user · 7.1K followers

Grandma Was Right About Potatoes and Onions

Sometimes the most memorable food begins with ingredients so ordinary that their transformation feels almost unfair. Southern Fried Taters and Onions take potatoes, sliced onion, garlic, oil, salt, and pepper and turn them into a skillet full of golden edges, tender centers, and deep savory flavor. As the potatoes cook, some pieces crisp against the hot pan while others remain soft enough to soak up the sweetness released by the onions. That mix of textures is what makes a simple recipe so hard to leave alone. Every serving contains a few crunchy bites, several buttery-soft slices, and caramelized onion tucked between them. No cream sauce, specialty cheese, or expensive meat is required to make the skillet smell like a proper country breakfast or old-fashioned family supper.

3d

nickscookingclub

user · 11.9K followers

Remember the White Candy That Seemed to Appear in Every Grandma’s Christmas Tin?

Divinity is one of those old-fashioned candies that can instantly bring back a kitchen you haven’t stood in for years. Light, fluffy, and almost cloud-like, it’s nothing like dense fudge or chewy caramel. The outside sets with a delicate finish while the center stays soft and airy, with that unmistakable melt-away sweetness that made it a holiday candy-table favorite. It looks deceptively simple, but anyone who grew up watching a grandmother, aunt, or church-supper expert make a batch probably remembers there was a little technique involved. When it turns out right, those snowy spoonfuls look beautiful piled onto a platter—and somehow taste even better after you’ve spent years wondering why people stopped making them.

7d

nickscookingclub

user · 11.9K followers

The Soup I Make When a Light Little Bowl Isn’t Going to Count as Dinner

Some soups leave you looking for a sandwich ten minutes later. This creamy sausage soup isn’t interested in being one of them. Savory sausage gives the whole pot a rich, smoky backbone while a velvety broth turns it into the kind of spoon-coating comfort food that feels substantial from the first bowl. Everything comes together in one pot, letting those browned sausage bits and seasonings work their way through the creamy base instead of disappearing down the drain with another dirty pan. Serve it bubbling hot with crusty bread and you’ve got exactly what a cold, tired evening calls for: something creamy, hearty, and satisfying enough that nobody asks what else is for dinner.

7d