Chris Bianco, owner of Pizzeria Bianco and Pane Bianco, has spent years putting good food on the table. Now, he's putting it in cans — big, honkin' yellow cans. The James Beard Award-winning chef has teamed up with California cannery expert Rob DiNapoli to create Bianco DiNapoli tomatoes. Organically grown, harvested, and hand-selected on a family farm in Yolo, California, the plum-shaped beauties are steam-peeled before being packed into their jumbo 102-ounce homes with organic basil and a touch of sea salt. Offload one from the artisanal product shelves at Pane Bianco and use it to make everything from marinara sauce to salsa, then display the empty container — its label, like its contents, is artistic goodness.