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.
