A new Italian eatery will soon be slicing its way into Folsom.  The soon to be complete Shops at Folsom Ranch will welcome Slice House as one of its first tenants. 


Slice House has locations across California and Nevada and is well known for its presence in a variety of sports arenas including California’s Chase Center, Levi Stadium, Oracle Park and Allegiant Stadium in Las Vegas.  They currently have dine-in locations in Belmont, Rohnert Park, San Leandro, San Francisco, Thousand Oaks and Walnut Creek.


Many across the region may recognize the name behind the Slice House concept, Tony Gemignani.  Gemignani is known locally for his time at the helm of Pizza Rock, a former unique pizza joint that was in the heart of Downtown Sacramento. The restaurant was popular spot that was unable to survive during the pandemic as the location thrived on dining in and foot traffic in the area.



Born and raised in Fremont, Gemignani has received a number of awards for his pizza making and throwing skills over the past decade. Among the titles, he is the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy and the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. 

In 2016 he won first place in the Pizza In Pala division at the World Pizza Championships in Parma, Italy, making him an 13-time world pizza champion.  He is also the president of the World Pizza Champions, and an official U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world. 

Gemignani is also the first Master Instructor in the United States from the Scuola Italiana Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world.

After shuttering the Pizza Rock location, Gemignani has adjusted his focus to Slice House where he is now a partner in the rapidly growing franchise. The restaurant cites itself as being fast and casual. 

“Transitioning Slice House to a franchise opportunity is yet another way I get to share my passion and impart my respect for the craft of pizza making,” says Gemignani.

They serve pizza by the slice for those looking for a quick bite, or they serve whole pizzas in a number of styles from Sicilian, Detroit and of course, New York.  In addition to pizza, their menu will include calzones, strombolis, paninis, house made pastas, seasonal salads, meatball subs, sausages and more. They also will offer vegan and gluten-free options for diners and will look to pour local brews. 

According to the Business Journal, Gemignani was attracted to the new Folsom Ranch location, partly due to the strong household incomes that the area is known for, calling it a “hotbed,” for a potential location. The restaurant will be operated by a franchisee.

In addition to offering dine-in, takeout, delivery and catering options, the new location will also have an outdoor dining area. 

At this time, an exact opening date has not been set for the restaurant but it is expected to be ready by the end of the year. Folsom is not the only site in development as Gemignani has his sites on taking the concept nationwide. 

“Upcoming franchise locations are being built in Thousand Oaks, Folsom, Eastvale, Mountain View, and Simi Valley,” said Gemignani. “We are currently seeking to award franchises in Texas, Arizona, Utah, Washington, Colorado, and Oregon.”

You can take a look at Slice House’s full menu at: The restaurant will be neighbors with a new Bento Box eatery as well as a Capriotti’s Sandwich Shop (see related Folsom Times stories).

Bill Sullivan
Author: Bill Sullivan