Pizzeria Bianco
James Beard award-winning Chef Chris Bianco was the mastermind behind this coal oven for 25 years. He’s busy writing cookbooks, selling canned tomatoes at Whole Foods and opening other restaurants these days, but the quality at Pizzeria Bianco remains the same. Many (including The New York Times) have declared this pizza as the best in America. What makes it so special? For one, the impeccable ingredients—Chef Bianco has been developing relationships with local farmers for 25 years. For another, the perfect balance of flavors in his pizza.
Photo courtesy of Pizzeria Bianco
Fun Finds at Pane Bianco: Bianco di Napoli Canned Tomatoes
Whenever we pick up sandwiches at Pane Bianco we love to spend our waiting time exploring the carefully curated shelves of Italian and American artisanal products that bracket the ends of the entry...
Bianco: Pizza, Pasta and Other Food I Like
Chef Bianco’s long-awaited BIANCO: Pizza, Pasta and Other Food I Like (Harper- Collins, 2017) comes out on July 25. Surprisingly, one of the reasons it took so long to produce the book is that Chef...
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The Bianco Group
James Beard Award-winning chef Chris Bianco's celebrated restaurants in the city of Phoenix range from his known...
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