Seeds, a field and a quiet factory. That’s how it begins each winter. By summer, the California tomato harvest begins.
Bianco DiNapoli mission is to bring you the very best tomatoes that Mother Nature and human ingenuity has to offer. Organically grown, hand selected, grown and processed in California.
Recently, featured in the Wall Street Journal:
“Alice Waters, Suzanne Goin and other ingredient-conscious chefs stock their pantries with the canned tomatoes that Chris Bianco, chef-owner of the beloved Pizzeria Bianco in Phoenix, and third-generation canner Rob DiNapoli sell under their Bianco DiNapoli label. Grown organically in Meridian, Calif., they’re picked at peak ripeness and sealed in their cans, along with sea salt and basil, less than six hours later. Grower Scott Park lays on 12 tons of organic mulch per acre of land and uses crop rotations of rice, beans, barley and wheat to nourish the soil and thereby produce more flavorful tomatoes. “His philosophy is you grow the soil, and the soil will grow the plant,” said Mr. DiNapoli. The payoff: tomatoes with complexity, concentrated sweetness and a remarkably meaty, silky texture. $5.50 for 28 ounces, baiapasta.com“