On the one hand, I miss the old days when Chris made each pizza himself (or at least still lived in the US)..but on the other hand, the pizzas here on a visit last month were as exceptional as ever (and better yet, there was no wait at lunch on a Tuesday). Sure, you can get a quality Neapolitan-style pizza lots of places now, but Pizzeria Bianco remains the touchstone and I can't think of a better meal anywhere than a Sonny Boy and a Wiseguy here accompanied by a bottle of dry Lambrusco. Bravo.