Chicago Pizza (photo by Kenn Kiser, courtesy of morguefile.com)

San Francisco has been recognized as one of America’s top cities for foodies, and the city’s entrepreneurial restaurateurs appear intent on keeping it that way.

Leah Garchik of the San Francisco Chronicle has reported, “Tony's Pizza Napolitano, will be the only place in the United States where prospective pizzaiolos - whether professional or home cooks - can be certified by the Scuala Italiana Pizzaioli.”

Tony Gemignani of Pyzano's in Castro Valley will open the new Italian restaurant and pizza school in North Beach in June. Ms. Garchik's article in the Chronicle explains,

A wood-burning oven imported from Naples will be the focus of the space…at 1570 Stockton Street (at Union). The oven means that Gemignani can serve the pizza Margherita that won the Trofeo Citta di Napoli Campionato Internazionale per Pizzaioli in 2007. Ingredients for that pizza will be imported from Naples, and Gemignani will only make a fixed number of pies each day.

The new pizzeria will feature three types of ovens so that it can serve “Roman, Sicilian, New York, Chicago and California, as well as Neapolitan” styles of pizza.

If you’d like to read the article cited above go to: San Francisco Chronicle