also offers a full Italian menu beginning with Insalate, featuring Beet, a beet salad consisting of baby arugula, walnuts, goat cheese, and marinated beets, with house made balsamic vinaigrette and a Quinoa Bowl, a bed of haricot verts topped with fresh mozzarella, roasted red peppers, sun dried tomatoes, roasted zucchini, grilled artichokes, tricolor quinoa, with seasoned red wine vinegar and extra virgin olive oil and Antipasti, which include: Burrata, a fresh mozzarella ball with a Stracciatella center served with prosciutto, baby arugula, pears, balsamic pearls, extra virgin olive oil, and Italian seasoning gluten free Meatballs, made with grass-fed beef, antibiotic free pork, and veal, served with Sunday sauce, topped with shaved parmigiano and Truffle Gnocchi Bites, oven baked Gnocchi stuffed with porcini mushrooms, grana Padano and truffle served with roasted garlic and truffle aioli. 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. Highlights include a classic Tino’s Margherita, topped with tomato sauce, fresh mozzarella, extra virgin olive oil, and basil Tartuffo, the pie begins with tomato sauce and fresh mozzarella, and is 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. 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. 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.
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