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Chris Bianco's Spiedini

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Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
Wanasmoke's excellent kabob post reminded me of an article I read a couple of days ago in USA Today about Chris Bianco's Pizzeria Bianco in Phoenix (a place I would stand in line for four hours for). Their photos included this Spiedini appetizer; fontina on a skewer, wrapped in prosciutto, heated in a wood fired oven. Served on a bed of arugula with a vinaigrette. I can't tell what the little bits on the prosciutto are, rosemary maybe? Man, this looks good!! 

Thought this might be helpful to anyone looking for a fest appetizer. Put it on a toothpick!  :)


I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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  • smbishop
    smbishop Posts: 3,053
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    Looks fantastic!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • cmac610
    cmac610 Posts: 153
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    Ran across this older post, but I'm with you @Carolina Q ...Pizzeria Bianco is phenomenal! Used to go there quite a bit when I lived in the Valley. In fact, looking to move the family back there again...just looking for a house with the perfect spot for my XL BGE in the back!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Craig, before you leave, have you tried Una Pizza Napoletana in San Fran? Guy closed his shop in Manhattan and moved it 3000 miles away. Pizza quality-wise, Mangieri is supposed to be in the same category as Chris Bianco though the ambiance at UPN is nonexistent. Expensive too. Never tried either so I can't say.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • cmac610
    cmac610 Posts: 153
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    Carolina Q said:
    Craig, before you leave, have you tried Una Pizza Napoletana in San Fran? Guy closed his shop in Manhattan and moved it 3000 miles away. Pizza quality-wise, Mangieri is supposed to be in the same category as Chris Bianco though the ambiance at UPN is nonexistent. Expensive too. Never tried either so I can't say.
    I haven't Michael...although the pics on the website look fantastic! I love their hours - "5pm - out of dough". 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Great looking teaser.  Looks like rosemary from here specially the big piece top right.
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