Many pizza connoisseurs may be surprised the most professional pizza makers prefer canned tomatoes for their sauce, rather than fresh, due to their year-round consistency. For many years, pizza makers would insist on using canned tomatoes from Italy, but in recent years they have found the same quality in organic tomatoes grown in the United States.
Bianco Tomato Sauce – How It Started
Bianco DiNapoli tomatoes, grown in Northern California, come from a partnership between Rob DiNapoli – the owner of DiNapoli tomatoes, headquartered in Los Gatos, California – and Chris Bianco, a noted pizza maker and James Beard Award Winner at Pizzeria Bianco in Phoenix, Arizona.
When Rob read that Chris’ pizzeria had earned the award, he decided to travel to Phoenix and try the pizza himself. That trip led to a discussion about a collaboration between Chris’ vision of a product that he could use directly on a pizza with no other ingredients and Rob’s processing capabilities. They agreed that the product had to be organic, unique, local and able to compete against the Italian imports. Once they were both satisfied they had the right product, they tested it with other pizza chefs who agreed to purchase the product.
How The Tomatoes Are Grown
The tomatoes are organically farmed, hand-picked, washed, sorted and packed once a year within hours of harvest. There are no chemicals, firming agents or preservatives. Each can consists of tomatoes, sea salt and three leaves of basil.
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Read The Reviews
Forno Bravo’s Chef Bart recommends Bianco DiNapoli in the Community CookbookRead Article
5280 [The Denver Magazine] Bianco DiNapoli Tomatoes at Cart-Driver and, soon, Whole Foods By Stacey Bugeman June 22, 2015Read Article
Chef Bruce Kohlman teaches Fare Trade members how to make Burrata Crostini with Bianco Napoli San Marzano TomatoesRead Article
Phoenix NewTimes by Laura Hahnefeld February 13th 2012 Chris Bianco’s Tomatoes Land in Chicago Butcher Shop of James Beard Award-Winning ChefRead Article
Brad English of PIZZA QUEST makes pizza at home using Bianco DiNapoli Tomatoes, September 11th, 2011Read Article
Ed Levin of SLICE asks top Pizzaiolo’s about Sauce, September 20th, 2011Read Article