BIANCA CO-OWNERS: Rosario Procino & EXECUTIVE CHEF, Raffaele RONCA
If two people were ever destined to join forces in creating a culinary destination anchored in the rich provincial delicacies of Naples, Italy, it would be restauranteur Rosario Procino and acclaimed chef Raffaele Ronca.
Both born and raised in Naples, Rosario and Raffaele have come together to bring the authentic flair of Neapolitan fare to Bianca — their new restaurant in Greenwich, Connecticut.
The two impresarios are no strangers to dedicated, passion-fueled hard work. Rosario paid his way through school by working in local restaurants and nightclubs. He graduated with an M.S. in Computer Science Engineering from the University of Napoli, then moved to New York in 1998, working for six years in telecommunications before pursuing his passion for amplifying the presence of Italian food and culture.
In 2009 Rosario opened Keste, where he successfully introduced Neapolitan Pizza to New York. His current culinary venture is the popular Ribalta in Union Square. With its MICHELIN Bib Gourmand rating, Ribalta was named among the best pizza restaurants in the USA by various publications. New York Magazine named Ribalta the best of NY for its delicious pizzas and spaghetti al Pomodoro.
Raffaele hails from a family of butchers and fishermen who collectively inspired his lifelong passion for food and flavors. Today, Chef Raffaele Ronca is a winner of the hit Food Network show "Chopped” and a collaborator with the James Beard Foundation. His signature Buffalo Ricotta Cheesecake has been featured twice in Food & Wine magazine as one of the top cheesecakes in America.
Having received numerous culinary accolades, Raffaele was inducted into the Guinness Book of Records for a super high-end, luxury version of his popular Buffalo Ricotta dessert. With a $5000 price tag, it earned the title, "The World's Most Expensive Cheesecake."
Rosario and Raffaele have brought to life their vision of intimate dining at 30 Greenwich Avenue, serving a modern Italian menu with a twist — and an emphasis on the cuisine of the Campania region and Naples, Italy.