![]() 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. You can subscribe on the website to receive news and updates, and also follow them on Facebook. Please note the restaurant is a BYOB restaurant. It is open for pickup and takeout service. The hours of Tino’s in Jersey City, as indicated on the website found here, are 11:30AM to 9PM 7 days a week. I’m hoping Jersey City is a success and we look forward to serving this area for years to come,” Procaccini adds. “ I’m just so passionate about what we do that it never gets old for me. Then, “after many years of dealing with, ‘how do you pronounce your name,’ or ‘how do you spell your business name?’ along with expanding this artisan pizza concept into multiple units,” the name was rebranded in 2011 to what it’s called now. used to be called “Osteria Procaccini” when it was originally founded in 1999 at the Kingston location. Expanding to Jersey Cityįun fact: Tino’s Artisan Pizza Co. Some intriguing options are the real antipasto, and gelato and sorbet. To start, you can choose from a variety of antipasti plates. ![]() The pizzeria has, well, more than just pizza. has partnered with various businesses across the country including Hudson Bread in North Bergen NJ, Shore Seafood in Saxis, VA, Cannoli Factory in Long Island, NY, and N’duja Artisans in Chicago, IL. To ensure this quality of food, the Pizza Co. Read More: Brazilian Restaurant Tamborim Bar + Grill Opening in Jersey City Everything is either baked or out of our 800-degree oven imported from Italy.” “None of our ingredients contain any type of preservatives, GMOs, antibiotics, etc. “ We don’t consider ourselves ‘just another pizzeria.’ I personally believe our business has grown because of our all-natural organic concept,” Procaccini shares. T ino’s prides itself on being all-natural Italian food using the “highest quality ingredients that are sustainable, local, and organic whenever possible.” All of the food is free of artificial preservatives, colors, sweeteners, flavors, and hydrogenated fats. ![]()
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