In season with Leo Bianchi of Leo’s Pizza

Leo Bianchi brings a little of Italy to the table.

A familiar figure on Bulgaria’s food scene, Leo Bianchi has remained committed to flavour and to the ingredients that make it possible. We spoke in June 2026 about his work, changing tastes and the plans he was making then. His proposed return to Iskar Street is discussed as a plan from that conversation, rather than a current opening announcement.

When does a dish become more than something to eat?

When food becomes a journey, everything changes. You’re cooking for people who appreciate what you do and discover a flavour they haven’t tried before. I’ve always wanted to be the person bringing new ingredients from Italy. That’s my mission.

How have tastes in Bulgaria changed, and how have you changed with them?

There have been so many years, recipes and customers.

You can see the standard of cooking in Bulgaria rising.

There are also restaurants calling themselves Italian that don’t develop, or get the recipes wrong. For me, it matters that we maintain our standards, bring new things from Italy and let people discover them with us. Bulgarians travel much more now. That’s a test for us because they return with open eyes and expectations.

How do you get to 700 pizzas a day?

Running a restaurant in Burgas was a serious undertaking. We had a big team: six pizza chefs on a shift and almost ten waiting staff. My father was in the kitchen; I made the desserts. It took discipline. I was fortunate to work with very hardworking people from Kotel, and I’m grateful to them. We had more energy then too. We’d go out after work. That’s almost impossible now.

How do you recognise the right ingredient?

Many people think Italian cooking is simple, and that’s exactly where they go wrong.

It depends on the right sequence and the right ingredients. The details may seem basic, but they matter enormously to the flavour and the finished dish.

Does authenticity come from origin or attitude?

Above all, it comes from how you treat the ingredient. Origin matters, but if you don’t know how to use something properly, it makes little difference where it came from. You need respect for the ingredient and for the way it’s prepared.

Was closing in Dragalevtsi an ending or a new beginning?

Whenever you close a restaurant in Bulgaria, rumours start immediately. It happened when we left the Maleevi tennis club after 13 years. People said we’d gone bankrupt, when we simply wanted a new contract. In Dragalevtsi, again after 13 years, the owner decided to sell. We were given notice and began looking elsewhere. We found 11 Iskar Street, where I started in 2007. At the time of this interview, the plan was to reopen Leo’s Pizza there in October, with new recipes, new ideas and a slightly different approach. It felt like a new beginning.

Olives: stones in or out?

Always in. The difference is enormous to me. If you care about cooking, you notice that a pitted olive doesn’t taste the same. So read the menu carefully. When olives are involved, there may be a stone to watch out for.

In season with Suli Yurukov of Casa di Fratelli

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