Rob DiNapoli’s journey into the world of food processing is deeply rooted in his family’s legacy. His grandfather, Frank DiNapoli, co-founded Sun Garden Packing Co. in San Jose, California, in 1939, canning tomatoes, peaches, apricots, and asparagus. This family tradition continued as Rob's father took over as president in 1971, and Rob himself took the reins in 1983. However, the rapid growth of Silicon Valley displaced the agricultural heart of 'The Valley of Heart’s Delight,' leading to increased operating costs and a relocation to California's Central Valley. In 2002, faced with the challenges of the volatile canning business, the DiNapoli family sold their canning facility. Determined to carry on his family’s legacy, Rob founded DiNapoli Specialty Foods in 2003, working with the new owner of the cannery to pack his family’s DiNapoli Tomato brand.

In 1988, Chris Bianco opened Pizzeria Bianco in Phoenix, Arizona, with a passion for creating the finest pizzas using simple, high-quality ingredients. His commitment to authenticity and flavor quickly earned him acclaim, making Pizzeria Bianco a beloved culinary destination. Chris's dedication to excellence and his deep respect for the ingredients he used laid the groundwork for his future collaboration with Rob DiNapoli.

In 2009, Rob's passion for tomatoes led him to Chris Bianco, a renowned chef who had won the James Beard Award for his Phoenix pizzeria. Eager to show Chris his DiNapoli Tomatoes, Rob packed two cases and flew to Sky Harbor Airport. When Rob arrived at the Pizzeria, he was informed by Chris’ brother Marc that Chris wouldn’t be in until later. So, Rob returned later that evening, got a seat at the bar (a two-hour wait for a table at the small shop in Heritage Square), and waited. Finally, in between making pizzas, Rob struck up a conversation with Chris. Chris shared that he wanted to practice what he was taught in Italy – to source from folks around him. He was buying from Italy but was confident that California farmers and processors could deliver a great organic canned tomato. They promised each other to stay in touch.

Almost two years after meeting, a fortuitous call from a friend about surplus organic tomatoes brought Chris and Rob together again. Chris eagerly joined Rob in California to help launch the inaugural Bianco DiNapoli organic canned tomatoes , marking the beginning of a fruitful partnership. In the summer of 2010, the company was official. Chris’ father, Leo Bianco, painted the beautiful artwork that is on all the cans. It has become the strong visual identity associated with Bianco DiNapoli tomatoes.

When Bianco DiNapoli Tomatoes first began, Rob's goal was to create a canned tomato that Chris would prefer over the special tomatoes he was importing from Italy. Chris’s restaurant required around 800 cases, but they packed 2,400 cases. Unsure of how to distribute the remaining product, Chris and Rob jotted down the names and cell numbers of a few renowned chefs on the back of a brown grocery bag. Among them were Nancy Rogers at Zuni Cafe and Alice Waters at Chez Panisse. Gathering the courage to call these culinary legends, Rob was pleasantly surprised when they responded with enthusiasm, trusting Chris’s endorsement without hesitation. This immediate acceptance by top chefs was a pivotal moment, demonstrating the exceptional quality of our product and setting the stage for Bianco DiNapoli’s expansion.

As demand grew, we relied on distributors to introduce our tomatoes to local restaurant communities, steadily expanding our reach. Word spread among home consumers and social media pizza makers, leading to the introduction of our first retail canned tomato in 2012. In 2015, our products became available at Whole Foods, making our accessibility to home cooks even easier!

The home cooking boom in 2020 further fueled interest in our products, particularly among home pizza enthusiasts. This surge in demand prompted us to diversify our offerings, resulting in seven unique varieties, including pizza sauce and tomato paste. Our journey from chefs’ kitchens to home pantries is a testament to the universal appeal and superior quality of Bianco DiNapoli Tomatoes. In 2020, the New York Times named us the best canned tomatoes, and we have been given this honor every year since!

Today, Bianco DiNapoli Tomatoes stands as a testament to the power of nature and the importance of integrity in every step of the journey. From our humble beginnings to our nationwide acclaim, we have stayed true to our roots, bringing the very best of the field to your table. Their story is one of passion, dedication, and a deep respect for the land and the people who cultivate it.

As we look ahead, Bianco DiNapoli remains committed to our core values of quality, sustainability, and community. We continue to nurture our relationships with local farmers, ensuring that every tomato we can is a celebration of nature's finest offerings. Our journey is ongoing, and we are excited to share the next chapter with you, our valued customers and partners.