Stone Oven Classic Artisan Pizzas with Homemade Ingredients.
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Archive for April 2012


We want all our pizzas to be memorable.  The Hadrian, while good, wasn’t great enough, so we began tests on it, tweaking it until it gave that full-mouthed taste sensation all great food has. We found that a light sprinkling of red pepper flakes sharpens the prosciutto and bridges the flavors of the meat with…

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A Note to Posterity

Bianco Rosso opened Sunday evening, April Fool’s Day, 2012.  At 5:33pm, our first customer walked in and ordered a selvaggio, never having seen the menu before.  There was a brief moment of unreality–a person actually ordered?–but then we settled into brisk efficiency.  He ate it single-handedly, and declared the crust excellent, the sauce fresh, and…

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