I got a tip that the pizza at The Wylder in downtown Boise was incredible, so I had to try it for myself.

I saw the Farm Girl pizza on the menu. I’m single, and she sounded kind of cute, so I decided to try it.

On the first bite, I couldn’t believe how much flavor came through. I was blown away. It didn’t take long to figure out what had my attention: the sauce.

The secret was in the tomato sauce. And then I asked myself:

“What the heck are in these tomatoes?”

So I pounded Google and did some research. Here’s what I found.

The tomatoes behind the sauce

The Farm Girl pairs cherry tomatoes, fresh garlic and Parmesan with a red sauce made using Bianco DiNapoli organic tomatoes. Those California-grown tomatoes have a story that made me appreciate my dinner even more. [1]

The brand began in 2010 when renowned pizza chef Chris Bianco partnered with third-generation tomato canner Rob DiNapoli. Their goal was to produce exceptional organic canned tomatoes that showcase the fruit’s natural flavor. One brought a pizza maker’s attention to ingredients; the other brought generations of experience preserving them. [2]

Why does it taste so fresh?

What really caught my attention was the timing.

The tomatoes are harvested at peak ripeness. According to Pizzeria Bianco, they’re washed, steam-peeled and hand-selected at the cannery within hours of harvest. Northern California’s long summer days and fertile soil help develop their flavor, while quick processing helps preserve it. [3]

Another reason to watch the menu

The Wylder also features seasonal tomato creations. Its Family Heirloom pizza has been listed with heirloom tomato, an herb butter base, spinach and goat cheese. Availability can change, but that combination gives me another reason to watch the menu. [4]

Like, who else does this?!?!

Naturally, I wondered whether other Boise pizzerias use Bianco DiNapoli. I couldn’t verify another local spot publicly naming that exact brand. Others may use it, but I wouldn’t name one without confirmation.

I went out for pizza and ended up researching tomatoes. That wasn’t the evening I planned, but when a menu item and a sauce gets your attention like that, you follow through.

I've always said, I'd rather be lucky than good.