You probably heard that Chris Bianco is opening up his second pizzeria, but that's only part of the story. We had a long talk with him to find out about his new place in Tucson, what's driving him thirty years into his illustrious career, and how he got to be so damn good at making pizza.
'bianco dinapoli' on Serious Eats
Three weeks after my sojourn in the tomato fields with the Bianco DiNapoli I finally go to taste them as intended: crushed between the knuckles of Chris Bianco.
My biggest complaint with Mozza was always the Margherita, and the biggest problem with the Margherita has always, always been the too herby, overly tangy, borderline sludgy tomato sauce. Enter Bianco DiNapoli plum tomatoes.
You could say we're fans of Chris Bianco's pizza around here on Slice. So we were excited to find out what's recently been bubbling and fermenting in the fertile mind of the First Poet Laureate of pizza: his own line of organic San Marzano tomatoes.