"We wanted to expand the experience at Pane, with iconic dishes from my childhood," Bianco says.
The restaurant quietly started dishing up dinner last week, offering such rustic fare as Schreiner's sausage with Anson Mills polenta, ricotta and spinach-filled crespelle (crepes) with tomato sauce, pasta e fagioli with controne beans, vegetables roasted in the wood-fired oven, fresh focaccia, soups, and salads. Snacks include Creminelli sopressata, pecorino, and mixed olives.
"It's going to change all the time," says Bianco. "We're going to use it like an experimental kitchen."
How does Bianco do it, along with running his successful pizzeria? He's got extra help now, in the form of chef Claudio Urciuoli, who left Prado last November to join the Bianco team.
Service is still counter-only at Pane Bianco, and seating is on the front patio.
Formaggio and Soppressata
*Pecorino ol Fosso- 90 day cave aged sheep milk cheese
*Creminelli Soppressata -(Utah)
*Tomato Jam with cinnamon
*Castlevetrano, Nicoise and Picholine Olives marinated in citrus, wild fennel and spicy chile
*California Almonds from Miller Farms
Market Salad P/A
Controne Bean and Escarole Soup 6'
Crespelle filled with Gioia Ricotta, Spinach,
In 'Lucera' Tomato Sauce
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Pasta e Fagioli di Controne with Pennette 'Senatore Cappelli'
Anson Mills Polenta, Garbanzo Beans
ALL BEVERAGES 2'
4404 N. Central Ave. Phoenix AZ 85012