It's safe to assume that pizza-master Tony Gemignani knows a thing or two about cheese, but his latest collaboration has nothing to do with dough and sauce.
Gemignani and Steap Tea Bar founder Emil DeFrancesco have joined forces to bring a special version of cheese tea to San Francisco starting this weekend. Boba-lovers will know that cheese tea, or zhī shì chá in Mandarin, is already trendy in tea shops around the world, but Gemignani's unique Italian blend of green tea, Galbani imported Mascarpone, lemon and Sicilian sea salt is definitely a novel take on the creamy drink.
“The acidity in the tea was important to balance out the creaminess of the cheese,” Gemignani told Eater SF. But most of all — and as the multitude of cheese tea examples might suggest — the combination isn’t some “been there, done that,” one off.
The duo is throwing a launch party at Steap’s storefront in Chinatown on November 11 at noon. Don't be late—there will be free slices of pizza for the first 100 customers.