![]() 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. His quick serve concept has grown to 5 locations and he is still looking to expand due to its popularity of fresh ingredients and uniqueness.Tino’s Artisan Pizza Co.’s original Kingston NJ location. When you speak with Tino you can just see the passion for his concept and sharing it with his extended family at whatever location he finds himself any given day. “It was a joy to watch the Italian women in my life put their heart and souls into whatever they were making for the family at any given time,” says Tino. Although he does not consider himself a chef by any means, he gives all the credit to his mother and grandmothers where he learned hands on, the love for food and family. He began his foodservice career at the tender age of 19 opening his first full service Italian restaurant while attending Rider University full time, graduating with a business management degree. Tino Procaccini is not a newcomer to the pizza game. crust made from unbleached, unbromated domestic flour as well as whole wheat, cauliflower, and gluten free crusts.” We offer our guests variety, from multiple types of lettuces to several pizza crust options. ![]() Tino Procaccini, owner of Tino’s says, “My concept really has taken off because these days everyone is doing their best to eat as healthy as possible. More importantly, their concept is all natural with organic ingredients when available. The difference at Tino’s is their ovens are imported from Italy and are gas fired, baking their pies at about 800 degrees in 90 seconds. If you have already patronized Tino’s you’ll understand it is not your typical pizzeria. They offer full service dine-in or takeout which can be simply ordered online at /tinos. Open 7 days a week, they are thrilled to be in the town of Madison. Tino’s serves up 12” artisan pizzas along with appetizers, signature salads, sandwiches, Italian coffees, desserts, and gelato. ![]() opened its doors in beautiful Madison, N.J. Grand Opening of Tino’s Artisan Pizza Co. surrounded by team members, fellow business owners, and council members to make Tino’s official. (above) Mayor Conley alongside Tino Procaccini of Tino’s Artisan Pizza Co. ![]()
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