cibo met some kind of pizza ideal that had never been articulated in words for me.  the crust was thin, but not as thin as pizzeria bianco. the portions of cheese were slightly more generous than those of pomo and bianco. the red sauce was just slightly sweet and seasoned perfectly. my favorite pizza, though, was a white pizza, the genova, with pesto as the sauce, mozzarrella, parmesan, onions, and potatoes. perfect. this is the type of pizza, if it were healthier to eat such a thing every day, i would be eating 7 nights a week. i think adding ricotta cheese would make it even better, like it did for one of the red pizzas we tried, as cibo's ricotta has a pleasant nutty flavor. i can't count the places where i've added ricotta to a pizza and it had absolutely no flavor whatsoever, but not at cibo.\n\ntried a salad, too, which was fresh though heavy on the vinegar in the dressing. also tried the bruschetta. the bread was good, but not as good as that of lamp pizzeria in north scottsdale, or second runner up ( bread-wise), pizzeria bianco. the bruschetta comes in a gigantic portion. three large, thick slices of bread split in half. one with buffalo mozzarella and a meat that looked like proscuitto (didn't try that one), one slice with grape tomatoes and basil (awkward to eat because the halved grape tomatoes are small and kept falling off), one with a cannellini bean and eggplant spread. this antipasti alone is very filling and i regret eating so much of it (especially the savory cannellini bruschetta) before the perfect pizzas arrived.\n\ni can't wait to go back and try some more antipasti and pizzas at cibo. a cute place, an appealing menu well executed.