Traditional Techniques. Fresh New Flavors.

We Now Make Our Own Cheese

Beginning today, all our fior di latte (mozzarella) is made in-house.

The problem with pre-formed fior di latte is that as it sits in delivery trucks and refrigerators, the butterfat seeps out, diluting the flavor. Although we’re still refining our technique, it’s already better than what we were buying–it’s surprisingly creamy, milky, and fresh, and deserving of the name ‘fior di latte’ (flower of the milk).

Now, when you order a Margherita, you will have a nearly total creative-experience. The dough, sauce, cheese, and basil are produced in-house. Now we just need to learn to make olive oil…

Pizzeria Bianco Rosso