• New wave in Newark: The Bay Area street food revolution is on the rise. First came San Francisco’s Off the Grid and Oakland’s Eat Real Fest (by the way, mark your calendar for September 23-25 ​​when the festival returns to Jack London Square). Then Berkeley’s Gourmet Ghetto greeted the Off the Grid Food Trucks every Wednesday evening. Now Newark is part of it, and every second and fourth Friday through August, food trucks roll into the NewPark Mall Street Eats Festival. They say the yummy promotion will include the crazy popular Korean Mogo BBQ grill cart, all-American grill stars, Tikka Bytes and Treatbot karaoke ice cream. Details: NewPark Mall, Newark; www.NewParkMall.com.
  • Pizza Champion: Olympic medallions are definitely eye-catching. But when it comes to the world of pizza, there is only one gold medal – and it hangs around the neck of the extraordinary pizzaiolo Tony Gemignani, whose five restaurants include Pyzano’s Pizzeria in Castro Valley, Tony’s Pizza Napoletana in San Francisco and his latest 900 degrees belong to Manhattan. Gemignani has just returned from Italy’s 10th Pizza Making World Championship, where he and his partner Nancy Puglisi won the “Best in the World Title” in the Romana category. This gold medal stuff is old hat – um, vecchia storia – for Gemignani, whose dough thickness earned him the world champion pizza acrobat prize nine times. His Margherita pizza was awarded the main prize at the World Pizza Cup in Italy in 2007.

    However, the World Cup is a highly competitive two-day event, with 300 pizzaiolos – most of them Italians – competing in five baking and three acrobatics categories. Gemignani’s winning entry was a meter-long Quattro Regioni pizza that presented the styles of Rome, Naples, Apulia and Calabria.

    Try the Pizza Romana at Tony’s Pizza Napoletana, 1570 Stockton St., SF; www.tonyspizzanapoletana.com. Visit Pyzano’s Pizzeria at 3835 East Castro Valley Blvd., Castro Valley; www.pyzanospizzeria.com.

    Send your Bay Area dining tips to the grocery editor Jackie Burrell at [email protected]