Gialina opened in Glen Park in January 2007, named by chef/proprietor Sharon Ardiana for her grandmother, Nonnie Lina, as a tribute to the Italian family she grew up in, rooted in Emilia-Romagna's culinary tradition.
The kitchen turns out thin-crust pizzas built on seasonal ingredients sourced from local farms including Star Route, Mariquita, and Martin B. A chanterelle mushroom pizza and a mushroom pie finished with caramelized onions, truffled fontina, and preserved lemon sit alongside an amatriciana topped with pancetta and a runny egg. Antipasti, salads, and a daily roast round out the menu, gluten-free crusts are available on any pizza, and desserts — including a Nutella pizza — are made in-house.
Ardiana brings close to 45 years of professional cooking experience to Gialina, having trained at The Restaurant School in Philadelphia before working in San Francisco kitchens including Boulevard, Gordon Biersch, and The Slow Club.
The kitchen turns out thin-crust pizzas built on seasonal ingredients sourced from local farms including Star Route, Mariquita, and Martin B. A chanterelle mushroom pizza and a mushroom pie finished with caramelized onions, truffled fontina, and preserved lemon sit alongside an amatriciana topped with pancetta and a runny egg. Antipasti, salads, and a daily roast round out the menu, gluten-free crusts are available on any pizza, and desserts — including a Nutella pizza — are made in-house.
Ardiana brings close to 45 years of professional cooking experience to Gialina, having trained at The Restaurant School in Philadelphia before working in San Francisco kitchens including Boulevard, Gordon Biersch, and The Slow Club.