tomato
Bianco DiNapoli
California organic plum tomatoes; the SF answer to San Marzano.
- Origin
- Yolo County, California, USA
- Acidity
- low
About
Bianco DiNapoli, founded in 2013 by Chris Bianco (Pizzeria Bianco) and Rob DiNapoli, grows organic plum tomatoes in Yolo County, California — the same Sacramento Valley region that supplies most of the U.S. canning industry. The cans are picked, packed, and sealed within a day, with no citric acid, calcium chloride, or paste added. The flavor is brighter and more acidic than San Marzano DOP, with a cleaner finish; many West Coast pizzerie prefer it for that reason. Crush by hand, salt lightly, and use raw — the long Sicilian-style cook needed for paste-thickened tomatoes will dull the flavor.
History
Bianco DiNapoli is the artisan answer to the Stanislaus / Escalon canon (7/11, Alta Cucina, Tomato Magic) that has long supplied American pizzerias from the same valley. Its launch reflected a 2010s wave of pizzaioli demanding traceable, single-source canned tomatoes.