Since opening last year, Bella Fuoco has become one of downtown Cheyenne's most popular restaurants. One of the secrets of their success is a brood of pizza crust-eating chickens who supply organic eggs for the bistro.

The idea was hatched shortly last year when owners John and Maria Kopper were approached by a patron with an interesting proposal. The chicken farmer offered to provide the restautant with fresh eggs in exchange for their leftover pizza dough. Instead of throwing away what customers don't eat, the restaurant saves their unused crusts for the farmer, who brings in a new batch of eggs every week.

The unique farm-to-table partnership has helped the restaurant lower food cost and limit their waste. It's one of many reasons Bella Fuoco has successfully expanded from a food truck into a consistently-crowded restaurant.

Their cuisine has drawn rave reviews online. They are currently rated 4.7 out of 5 on Facebook, with four-star reviews on Yelp and Trip Advisor.




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