by Heather Hoch

Pizzeria Bianco might seem overblown with accolades flowing in nationally for the Phoenix-based pizza place. For a town that has its own burgeoning craft pizza scene, especially with Reilly nearby, it might seem like the Valley is invading the Old Pueblo. However, there's no denying that aspects of the 20-year-old pizza empire founded by Chef Chris Bianco are worth that hype.

Let me start out by saying that in my college years I worked for Bianco at his Phoenix sandwich shop, Pane Bianco. Seeing the ins and outs of the kitchen was definitely a learning lesson for me that constantly reinforced a love of food, its sourcing, and the effort it took to make everything from scratch—be it the mozzarella, dough, and cured meats. I also have to mention that after working in other restaurants, the Bianco crew keeps one of the most well-organized and spotless walk-in fridges that I've ever seen.

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Source: http://www.tucsonweekly.com/