BIANCA PIZZA — Restaurant in Puno

Really, really good pizza in authentic Neapolitan style with fluffy border and thick enough base that you can eat it with your hands. The dough is properly leavened for a long time, so the pizza is easy to digest and then it is perfectly cooked in a wood fired oven. The fact that it tastes so good at 4.900 meters (over 16,000 feet) of altitude speaks volumes about the pizza chef's ability to measure the salt needed, as at altitude the combination of the dry air and pressure change reduces our taste bud sensitivity. In fact, our perception of saltiness drops by more than 30 percent at this high altitude. The restaurant is not huge and it fills up quickly as it is popular, but pizzas come quickly out of the oven and even if there is no available table, the wait is probably not going to be too long. Service is very efficient, kind and friendly and the atmosphere pleasant....

I can’t believe I’m saying this but this could possibly be one of the best pizzas I’ve had - and I’m a foodie based in Hong Kong, and have traveled afar for food.

The crust is airy, pillowy soft, with a nice stretch and perfect char, with the right thickness and topping to pie ratio.

I had a special avo lomo pizza that featured avocados and stirred fried beef, and interestingly this combo worked great with the house made garlic and picante sauce.

Each pizza is around 12 inch and is perfect portion for one. Do come with a group to sample more! My only regret was not finding about this place earlier so I could try more of their pizzas!

I also ordered a local huajsapata drink - which is a hot pisco cocktail- also super delicious! Music here is also on point, featuring a great mix of old and...

Found this little gem of a place from a quick search. While you can get pizza almost everywhere, this one is a bit off the beaten path but very close to the town plaza.

The owner and his son helped our group of 8, and while it took a little longer than expected the outcome was simply delightful.

Light and tasty crust, great toppings and served with a dash of hospitality by the son of the owner.

The owner said he was trained by an Italian friend of his and it certainly shows. He has been open for 5 months or so in his current spot and I hope they can generate a cult following, it is that good.

Well worth the 400 meters of extra walking at altitude, you will not be...