Imagine thin-crust, Sicilian and Grandma pies, and add inspiration from Tony Gemignani himself. Whether it’s the classic pie or a contemporary spin, our recipes are driven by craftsman tradition and Northern California’s seasonal plenitude. It’s real, it’s delicious, and it’s here for you.
Eusope, a fifth-generation street food vendor from Malaysia, is now a San Francisco native. She believes in creating “the kind of food that reminds me of my culture, my family, and my memories” for others to savor and share. In 2009, Bon Apetit magazine named Azalina one of “10 Top Upcoming Chefs” for 2010. She’s even catered food for President Obama.