When dining at Sette Luna, one can simply never go wrong with any of the restaurant's pizzas, but their Bianca (not saucy) pies have a truly loyal following. Terry's Bianca, topped with a salad's helping of baby arugula, cherry tomatoes, lemon, sea salt and pepper, comes in a very close second to Josh's Bianca, according to Josh Palmer, the restaurant's owner and the dish's namesake, for which the chef cracks three eggs atop the four-cheese pie prior to baking and, afterwards, garnishes with black truffles and extra virgin olive oil.
Josh's Bianca has become a signature dish of the restaurant, but according to Palmer, it didn't always fly off the menu the way it does now. It originated around the same time Sette Luna started serving brunch, but no one was ordering it. Palmer says ten years ago in Easton was a totally “different scene,” so putting an egg on a pizza was a bit of a taboo. Eventually, he just started chopping up the pie and giving slices away to the restaurant's regulars. If they contested, he would respond with: “Trust me.” Now, it's one of the restaurant's most popular orders, available any time of the day, all year round.
Pizza and beer might sound cliché, but Palmer insists it's the way to go. According to him, the only time anyone in Italy actually drinks beer is when eating pizza. “They're always drinking wine,” he says, but there's something about the two fermented products—pizza and beer—that makes them the perfect pair. Italians believe that the carbonation of the beer aids the digestion of all the starch in the pizza. Ask for the Barbãr blond Belgian ale, brewed with honey and spices, coriander and orange peel.
219 Ferry St., Easton | 610.253.8888 | setteluna.com
