Pizzeria Gregario

Pizza from the heart in the heart of the Harbor

Pizzeria Gregarios featured in "Farm-to-Fable" series for doing the right thing

We were pleased to be recognized in the Tampa Bay Times recent "Farm-to-Fable" series for doing what we say we do, which is offering you as many local products as we can, and making things from scratch. If we list a purveyor on our chalkboard, its because we really do get our product from that purveyor.


THERE ARE RESTAURATEURS SELLING precisely what they say they are. But the list makes for strange bedfellows.

Greg Seymour owns Pizzeria Gregario in Safety Harbor. He buys whole pigs from EcoFarm and makes his own bacon, tasso and fennel sausage. He makes his own mozzarella and yogurt from local milk and sources produce only from local farms that have organic certification or use organic practices. It’s all listed on a crowded chalkboard. The farmers say he’s the real deal. This is a guy who hasn’t eaten asparagus for years because it doesn’t grow here.

Chef Greg Seymour at Pizzeria Gregario sources local products and makes many items from scratch. The Lombardy pizza features local buffalo milk and fontina cheeses with house-cured bresaola (beef), pickled Florida onions, garlic and arugula.

Chef Greg Seymour at Pizzeria Gregario sources local products and makes many items from scratch. The Lombardy pizza features local buffalo milk and fontina cheeses with house-cured bresaola (beef), pickled Florida onions, garlic and arugula.

"I choose to do it because it’s what I think is right,” he said. “And I’m just dogmatic in the way I do things.”

But that has got to be expensive.

“It’s brutally expensive, so it’s challenging because consumers are used to inexpensive food,” he said. “It’s hard for them to compare apples to oranges. I have low overhead and I don’t mind working 80 hours a week. But I’m a pizzeria, right? So I can’t charge for a high food cost.”

A 12-inch pie with housemade fennel sausage and pickled banana peppers: $17.


Pizzeria Gregario Among Top 50 Restaurants of Tampa Bay

We  are honored to be listed in the Tampa Bay Times as one of the Top 50 Restaurants of Tampa Bay 2015. 

PHOTO SOURCE: Tampa Bay Times (http://www.tampabay.com/specials/2015/graphics/top_restaurants/)

PHOTO SOURCE: Tampa Bay Times (http://www.tampabay.com/specials/2015/graphics/top_restaurants/)

Here is an excerpt. You can read the full article HERE. Or, come on in and taste for yourself.


I’m sorry, Safety Harborites, but it’s really just freak chance that you got Greg Seymour to open up a pizzeria in your sweet downtown. I think it was a family thing. But he’s here, and he cut his teeth working out the kinks at places like Pizzeria Tra Vigne in California, and now he’s bringing his passion, and really a lot of science, to you. Through an heirloom seed saver he’s buying tomatoes and purslane, trucking in whole humanely raised pigs one a time and making sausage (and etc., to use the whole animal), and working with super “clean” outfits like Ecofarm in Plant City for ethical sugar cane and buffalo milk.

What to order: So how’s the pizza? It’s great. This winter he’s had a roasted butternut squash pie with chorizo over which lemon-kissed arugula and ground walnuts were strewn, but he’s also excited about hisclam pizza. I remember a housemade sausage and banana pepper pie fondly; salads are fab and desserts read like the best Grandma stuff (simple and wholesome, showcasing fresh Florida fruit). Seymour is avid about ice cream and he’s got ideas about how Florida milk and Florida cane could come together (like maybe a Safety Harbor ice cream shop in 2015).

Read the full review.

Creative Loafing: Pizzeria Gregario lands Best in Show and Best Italian Style, Pinellas

It’s the Hallelujah Chorus in your mouth, with each element taking its turn in a contrapuntal polyphony of exciting flavors. “King uh-huff kings” and the bright notes of acidity from Bianco DiNapoli’s sweet, perfect organic tomatoes leap across your palate. Then the fresh, house-made daily mozzarella proclaims “and lord uh-huff lords.”

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