Press

A conversation about exceptional pizza in Phoenix begins and ends with Chris Bianco, the humble perfectionist who opened his first Pizzeria Bianco in 1994, won the James Beard Best Chef Southwest award in 2003 and earned more national attention in 2005, when cookbook author Ed Levine declared his pizza the best in the U.S. He set the bar for the Phoenix pizza-makers who followed, proving that pizza made with care and quality ingredients was different and infinitely better.

Pizzicata owner Federico Venturini considers his guests and employees family at his Carefree Italian restaurant. Guests impart stories of visits to Italy, from which Venturini hails. In turn, Venturini shares authentic dishes like Pinsa Romana, pizza (starting at $10) with 48% less sugar, 85% less fat and no cholesterol.

Find pizza and wine, the perfect combo, at Pizzicata Pizzeria Ristorante patio, nestled between several quaint shops. It’s easy to spend an afternoon solo with your favorite bottle or grab a late lunch with a friend. Just because it’s a pizza spot, don’t assume the restaurant doesn’t carry wines on its reserve list.

Pinsa differs from pizza in the way its dough is made. A mix of wheat, soy and rice flours plus a 72-hour fermentation makes for an airy and crisp base with richer flavor.

Instead of merely using bread flour, Pinsa uses a mixture of high-quality, non-GMO wheat, rice and soy flours,” he adds. “What does this do? It creates a dough that is substantially higher in moisture, due to the wheat, while being crunchy and without animal fats, thanks to the rice and soy. Once all of these are combined, the dough is left to mature over 72 hours and break down into simple sugars, which gives us a substantially more digestible product.”

For a few years now, pinsa — a rustic pizza with crispy yet light and airy crust dating back to the Roman Empire — has been trending across Europe and from San Francisco to Brooklyn. And the real deal is available right here in Arizona at Pizzicata Ristorante Pizzeria in Carefree.

When spouses Federico Venturini and Viola Tagliaferri immigrated from Umbria, Italy, to Arizona over half a decade ago, they came in pursuit of the American dream. The couple are now expanding their business, Pizzicata, to Mesa near Painted Mountain Golf Resort. It’ll open in late October.

Queen Creek has the Queen Creek Olive Mill and Schnepf Farms, while Gilbert's Agritopia and Florence's Windmill Winery are also part of Arizona's Fresh Foodie Trail, dedicated to farming and promoting healthy living in a fun environment.

Pizzicata, a small, family-owned pizzeria in Carefree, has launched a second location at Painted Mountain Golf Course on the northeast corner of Recker and McKellips in northeast Mesa.

It's been 10 months since Cartwright's, an upscale restaurant in Cave Creek, closed its doors. But soon the town, which is located about 45 minutes north of downtown Phoenix, will welcome a new dining destination to the historic space.

Federico Venturini and Viola Tagliaferri, the husband-and-wife team behind year-old Carefree pizzeria Pizzicata, are opening an upscale restaurant, Pomodoro Italian Grill & Seafood.

A new Cave Creek restaurant, a new downtown artisan market, and free food for Arizona teachers next week.

Federico Venturini (pictured on left) and his wife, Viola (center), from Gualdo Tadino, Italy, teamed up with Arizona business owner Phil Igneri (pictured on right) to launch Pizzicata — a restaurant with a passion for Italian cuisine.

Federico Venturini and Viola Tagliaferri, the husband-and-wife duo behind Carefree’s Pizzicata, are expressing their love for their home country of Italy with Pomodoro Italian Grill & Seafood in Cave Creek.

Federico Venturini and Viola Tagliaferri, the husband-and-wife duo behind Carefree’s Pizzicata, are expressing their love for their home country of Italy with Pomodoro Italian Grill & Seafood in Cave Creek.

Upon walking in, the first thing you might notice is how – thank goodness – the owners of Pomodoro Italian Grill & Seafood kept some of the fixtures from Cartwright’s Modern Cuisine, like the spindly, frozen wood décor that divides the bar area from the dining room.

In the kithcen with Viola Tagliaferri of Pomodoro Italian Grill & Seafood

We already know what you’re thinking – that there’s no way seafood can be any good from the bellybutton city of a landlocked state. But that’s the old way of looking at fresh sea fare. We have planes now, and many restaurants across the Valley utilize the skies to bring us the best of what can be found at the depths of the ocean.

Phoenix may be a pizza town, but these Italian restaurants make the case for pasta, seafood, wine, gelato and so much more.

As part of our series about “5 Things I Wish Someone Told Me Before I Became a Restaurateur”, I had the distinct pleasure of interviewing Federico Venturini.

When husband and wife Federico Venturini and Viola Tagliaferri moved from Gualdo Tadino, Italy to Cave Creek, Arizona in 2018, they didn’t speak English or know anyone in the community. What they did have was determination and a dream.

FOX 10's Danielle Miller takes us to Pomodoro in Cave Creek. It's now recognized by the Italian tv show “Little Big Italy” as being one of the best in America. A film crew was at the restaurant on May 1 showing what makes the restaurant so good.

Pomodoro Italian Grill & Seafood, il ristorante di Federico Venturini e Viola Tagliaferri, ha vinto la puntata dedicata a Phoenix di “Little Big Italy”, la sfida tra ristoranti italiani all’estero andata in onda lunedì 31 ottobre sul Nove.

Indulge in a journey of authentic flavors and impeccable craftsmanship as we present a handpicked selection of Phoenix’s Best Italian Restaurants. Each establishment promises an unforgettable dining experience, from traditional trattorias to modern osterias. Join us on this gastronomic adventure and uncover the true essence of Italy within the vibrant dining scene of Phoenix. Buon appetito!