Chris Bianco - Bianco: Pizza, Pasta, and Other Food I Like

TO MY FAMILY, PAST, PRESENT, AND FUTURE;

TO MY FRIENDS, BETTER KNOWN AS THE ONES WE CHOOSE;

AND TO GODALL YOUR LOVE AND SUPPORT HAS BEEN,

AND IS, THE DRIVING FORCE OF MY EVERYTHING

CONTENTS

The only thing stranger than me writing a book is the idea that anyone would read it. Whether you bought this, stole it, or received it as a gift that you plan to regift, thank you.

If you told me back in 1988, when I first opened Pizzeria Bianco in the back of a Phoenix supermarket, that anyone would ever give a shit about anything I had to say, I would have said, Sure! And maybe Ill have a two-way wrist radio like Dick Tracy too! Get the fuck outta here.

But here I am, almost thirty years later, with a head of hair that is more salt than pepper, almost a real grown-up, married to my best friend, with two beautiful kids and friends and family who I love beyond my ability to articulate. These are my riches, and any successes I may have outside of these pale by comparison.

Love brought me to the table and helped me stumble through the kitchen. I watched as my mom, aunts, and grandmothers made something delicious, and I watched how people responded to it. How I responded to it. It was an expression of love and, though I didnt know it then, I wanted to be a part of it.

Knowing where our food comes from is as important as knowing where we come from. What we eat has history, purpose, and value. The choices we make affect our bodies and our planet. None of this was on my radar when I was a kid ironing a foil-wrapped grilled cheese sandwich after school, but now it colors everything I do. We need only submit to natures perfection and from there imagine the possibilities. An heirloom apple hanging heavy on a crisp autumn day might need only a rub on your shirtsleeve to illuminate its perfection.

My hope is that this book can help you to appreciate how much you already know. A delicious pizza is no more mysterious or magical than the omelettes you make on Sundays or the grilled cheese sandwich youve been perfecting for twenty years. The same principles apply. Use the best ingredients you can and keep at it. Dont quit. You learn things when you burn things.

When its perfect or close to it, recognize why, remember what you did, and repeat again and again until your children ask you to teach them to make it.

This is not the last book or the final word on pizza, pasta, or anything else, but I hope you will find something in it of worth.

Love,

Chris

My brother, Marco; my grandfather Leonard Big Sonny Bianco; and me.