Yesterday I found myself sitting at the bar of Pizzeria Bianco, lunching on a wonderful pizza, just three blocks from where I currently work in downtown Phoenix.
Chris Bianco, born in the Bronx, grew up in Ossining, NY, working in a local pizzeria, eventually moved to Phoenix where he opened Pizzeria Bianco in 1987.
Pizzeria Bianco uses a wood burning oven. He and his staff make mozzarella fresh each morning. The dough is made by hand and he lets it ferment for 18 hours. The vegetables are from local farmers and the herbs are from a garden beside the restaurant.
Pizzeria Bianco was featured in Peter Reinhart's book American Pie: My Search for the Perfect Pizza, and has earned many notable reviews by Bon Appétit, the New York Times, Vogue, just to name a few. As long as I am in Phoenix I will be returning.
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