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Archive for October 2012

NEW: Pasta

Our pasta is now available! Featuring perfectly al dente pasta covered with our marinara sauce, handfuls of arugula, and parmigiano reggiano flakes, this dish is as bold and balanced as our pizza. If you want a beefier flavor, just add our meatballs. This is what we would sometimes make for ourselves after work, using the…

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Experimental Salad

A new salad we tried out, inspired by Bollini’s, in Monterrey Park: arugula, grilled Portobello mushrooms, applewood smoked bacon, cherry tomatoes, goat cheese, fresh corn, and red wine vinaigrette. This salad is fantastic—with a fresh but smoky flavor—but the dressing isn’t the right type. We’ll be perfecting this one.

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Chalkboard

What our chalkboard looks like now–a hand drawn, original creation. What can we possibly do next for the new pasta?! Stay tuned.

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Pizzeria Bianco Rosso