I’ve been waiting for years to get to Phoenix to try Pizzeria Bianco. I have read numerous articles about how wonderful Chris Bianco makes his pizza. Finally, I had the pleasure of dining there.
The menu is small — a couple of appetizers, three salads and six pizzas. My expectations were not very high considering we just went to Naples last December and had original Neapolitan style pizza and we have Nancy Silverton and Mario Batali’s Mozza Pizzeria here in Los Angeles.
For starters, the antipasto plate with wood fired vegetables, sopressata and creamy pecorino was the best I have eaten and this is comparing it to the antipasto plate in Naples that was drop dead phenomenal. Pizzeria Bianco’s plate was warm with fresh grilled cippolini onions, roasted red peppers and a scoop of eggplant parmesan. The pecorino on the antipasto had to be imported because most pecorino from the states is very dry and this one was creamy and tangy. Also, the Sicilian olives were warm because the entire plate was mildly warm from the veggies, which gave them a light buttery flavor.
The pizza we had the pleasure to devour was half Rosa – Red Onion, Parmigiano Reggiano, Rosemary and Pistachios and half Margherita – Tomato Sauce, Fresh Mozzerella and Basil, all lightly sprinkled with Fennel Sauage. The crust was exceptional, light, airy and crisp – not too doughy. The Rosa by far was my favorite. The combination of red onion with the parmesan gave the pizza a delicately sweet flavor and the pistachios a nice crunch.
One tip is to buy a bottle of wine from Bar Bianco next door because the selections are more extensive and take it with you to the pizzeria if you don’t finish it before you get a seat. Pizzeria Bianco has no reservations and it is closed on Sundays.
Pizzeria Bianco, 623 East Adams Street, Phoeniz, AZ, 602 528-3699
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