Chris and one of his pizzaioli behind the new oven. Arizona native Scott trained in Italy before returning to the States to work for Bianco.
Pork shoulder marinated in an onion, chili, and garlic marinade, wrapped in lomo, and braised in a wood oven. Served with three kinds of Arizona beans and greens.
Special Of The Day
Hand-rolled garganelli, made from Arizona durum, with a roasted lamb and fava bean ragu ($18). And yes, it tastes as good as it looks.
Just Your "Average" Bianco Margherita ($13)
Does the pizza taste the same? You'll have to try it and decide for yourself. But if you compare this to Margherita pictures from seven years ago, it certainly looks pretty much the same.
You could spend a half-hour looking at the different paintings in the Trattoria Bianco dining room, but your food might get cold.
Man At Work
Rumors of his demise behind the oven have been greatly exaggerated. Chris still takes occasional shifts making pizza at all of his restaurants.
Bianco isn't a fan of the upskirt but I don't think anyone is going to argue with this crumb shot.
Cara Cara oranges and fennel ($9.50) make a pretty great case for simplicity. Sweet, straightforward, and delicious.
Bianco’s mother, Francesca, makes art out of her recipes and displays them on the walls of the trattoria. Without instructions, of course.
A Family Affair
Bianco sells this amazing bread, made by his brother Marco, at Pane Bianco and, on Wednesdays, in the Town & Country mall.
The Fire Inside
A glimpse inside the Renato oven at the new pizzeria. Bianco puts in a one-inch platform for the wood to sit on inside all of his ovens.
Right This Way...
The pizzeria may not look terribly big, but there's also a fairly large patio section outside for when the place fills up.
Sign Of The Times
The newest addition in what's turning out to be a big year of growth for Bianco.