Notes about Recipes in this book

• Wiseguy pizza

  • tacoquokka on March 23, 2026

    Made this with store-bought pizza dough and smoked Gouda since I couldn’t get smoked mozzarella (it is listed in the recipe as an acceptable substitution). Apparently not all smoked Gouda melts well, so the pizza didn’t really come out as intended. Also not sure how well this pizza translates to home cooking since it sounds like they use some really special ingredients at the restaurant, but the roasted onions were great.

• Simple green salad

  • tacoquokka on March 23, 2026

    Trying out the different salads in this book alongside the pizzas. It was fine, but not sure why it was included in the cookbook as it was really just about obtaining greens. Kind of boring if you don’t add anything else to it.

• Balsamic dressing

  • tacoquokka on March 23, 2026

    Fairly basic balsamic vinaigrette. It was fine, but I prefer others with Dijon, garlic, etc.

• Tagliatelle with lemon

  • okmosa on April 06, 2021

    All I left out was the spinach so I don’t think that should have affected this dish too much. It was too lemony without any balance and I couldn’t taste any of the garlic through all of the lemon. My dish was almost inedibly starchy, but it could have been the type of pasta I cooked or that I didn’t rinse. This was a first lemon pasta attempt for me - the taste combination is so intriguing, but I’ll try a different recipe next time.

• Farro biscotti with mandarin, almond, and anise

  • sdutton on December 27, 2018

    I'm confused. Why is this recipe named "Farro biscotti" but there is no Farro in the ingredient list. Is AP flour listed in error but should be Farro flour?

• Food52

  Here, in his long-awaited cookbook, Bianco share his pizza-making wisdom (with some pastas, salads, and desserts thrown in for good measure).

  Full review