Traditional Techniques. Fresh New Flavors.


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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Experimental Pizza: Brussel Sprouts and Bacon

Another creation from our Pizza R&D Lab: brussel sprouts and applewood-smoked bacon (with fior di latte, parm reg, garlic, sea salt, extra virgin olive oil). To stay sharp, we regularly visit new and acclaimed pizzerias, from LA to Santa Barbara. Of course, there are many that aren’t in our day-trip range, in which case we…

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New Pizza: Sundance

A new pizza has joined the menu–the sundance (roasted yellow and red peppers, fior di latte, red onion, garlic, oregano, chili flakes, Mediterranean olives, arugula, and olive oil). When I made an early version in the testing process, my brother took his first bite, let his eyes close dreamily, then screamed, “This makes me feel…

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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…

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The New Look

We recently redid our front. Come check it out and wait for you pizza in style!

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Pizza Boxes

We try to make our pizzas simple yet bold, and now we’ve extended that philosophy to our boxes.

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Pizzeria Bianco Rosso