Girl About Town hosted the Hey Bianca Kitchen Launch held on Tuesday 24 October at their kitchen located on Pulteney Street in the CBD. Guests were entertained with live acoustic music from Tom Daly and Kyle Selga and there was a buzz of excitement for pizza of course in their kitchen as Bianca uniquely offers deliveries only. Bianca is the only pizzeria in Australia offering delivery-only pizza to customers which allows them to save on business expenses. Ultimately, Bianca shares their savings with every pizza lover by pricing their gourmet pizzas nearby 20% cheaper than other competitors.
We have Aman Takhar and Jason Cross to thank for opening this pizzeria specialising in Nepoletana and Sicilian style pizzas. Takhar and Cross have accomplished the ultimate way to deliver the freshest Nepoletana and Sicilian pizzas from their purpose built kitchen where they apply the best dough stretching techniques to perfect their dough. The Napoletana style is a round pizza ranging from $16.95 for a Margherita to $22.95 for a Boscailo pizza topped with a truffle paste, asiago cheese, garlic, mushroom, fresh prosciutto and fresh basil toppings. Whereas, the Grandma style pizzas are rectangular in shape and range from $17.95 for Grandma Pie to $25.95 for a Pugliese pizza topped with porchette, talegio and olives. Bianca also offers original and cheesy flavour garlic breads, gluten free pizzas, Gelista gelati as well various soft drinks. Ordering from Bianca is simple by using their app however, the furthest Bianca can deliver is six kilometres from the CBD.
It was a unique launch night where the guests had full access to the pizza cooks displaying their amazing skills. I will award Bianca with a score of 5/5 as Bianca specialises in a range of Nepoletana and Sicilian style pizzas with toppings that are delicious and they truly have mastered their dough making when it comes to providing the freshest pizzas. But it is always best to try for yourself – so why not take advantage of a free Marghertia pizza this Friday 27 October 2017, between 11:30am to 2:30pm for the first hundred customers.
Words by Tashka Jurkovic