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.
TINOS ARTISAN PIZZA FREE
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. The restaurant will run pickup and takeout order service when their Jersey City location is fully up and running, which they hope will happen in January 2021.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. is a bring your own booze situation similar to La Côte, which should help keep the bill down for those looking to dine in person. Their Mama’s Meatballs feature a combination of grass fed beef, veal, and pork, while salads, gourmet sandwiches, small plates, and desserts like a Dolce Vita pie with organic strawberries and chocolate hazelnut spread round out the experience. The menu at Tino’s expands beyond pizza and includes antipasta like truffled honey and goat cheese bruschetta, wild-caught Spanish octopus, or oven-baked polenta and mozzarella sticks. The restaurant’s short rib pie consists of beef short rib, gorgonzola, caramelized red onion, provolone, baby arugula, sea salt, and evoo. Image via Facebook.Ī few notable pies at Tino’s include the Nonna Cesina, a white pie with gorgonzola, mozzarella, ricotta, provolone, tomatoes, extra virgin olive oil and basil.
Swedesboro’s Garret Valley Farms provides produce for the restaurant, which specializes in thin crust pizzas made with unbleached, unbromated flour or a gluten-free dough made from cauliflower. Tino’s sources their ingredients from vendors like Applegate Organic and Natural Meats in Bridgewater and gets their sausage from Martin’s Specialty Sausages in Mickleton. Two other spots in Ocean Grove and Madison have followed for owner Tino Procaccini, who utilizes an all-natural and organic concept in his restaurant’s terra cotta oven cooking. Photo by Chris Fry/Jersey Digs.įirst founded as Osteria Procaccini in 1999, the Kingston-based restaurant rebranded in 2011 to their current moniker. The company’s Jersey City location is coming to 199 Warren Street.
is already hard at work revamping the space to fit their needs. It didn’t take long for the space to find a new tenant as Tino’s Artisan Pizza Co.
Photo by Darrell Simmons/Jersey Digs.Ī pizzeria that prides itself on using quality ingredients from Garden State vendors is looking to open their latest location early next year at a storefront in the Paulus Hook neighborhood.Įarlier this year, the French-themed eatery La Côte closed following a run of about two years at 199 Warren Street. Tino’s Artisan Pizza Co.’s original Kingston NJ location.
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