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Easter at Ciao Bello: a Note from Tony Vallone

tuscany vineyard

Above: springtime in Tuscany, where a mild winter has evolved into a Technicolor spring.

Please click here for our Italian Easter Menu
and reservation information.

a “Soufflé” of Mascarpone, Shrimp & Jumbo Lump Crab.

Please call (713) 960-0333 to reserve.

A note from Tony:

In the wintertime, Christmas and its holiday feast are a treat for Italian families across the country – no doubt about it.

But Easter, which comes at the peak of spring, is the holiday when Italian families gather to celebrate their most important meal of the year.

Every year, as the Italian countryside explodes into brilliant color and the landscape awakens to the warmer weather, Italians come together to remember the greatest gifts of life and to enjoy the biggest feast of the year.

After all, isn’t that what Easter, just like Passover, is all about?

This year, I hope you’ll join me and my family in celebrating the quintessential Italian holiday.

I’ve created an Italian Easter menu especially for Ciao Bello, where we’ll be serving classic Italian holiday and springtime dishes together with some of your favorite brunch dishes as well.

And we’ll be serving my Pastiera di Mare, a dish I created for last year’s “An Evening in Naples” dinner, chosen by Houston Pressrestaurant critic Kaitlin Steinberg’s “Number 1 dish in Houston 2013-2014.”

Wherever you celebrate this year, remember that Easter and springtime are a time to remember what is most important in life.

Happy holiday to everyone!

–Tony Vallone

Tony Vallone’s Easter Menu (now taking reservations 713-960-0333)

PLEASE CALL (713) 960-0333 TO RESERVE.
limited availability

Please click here for printable/PDF version.

easter page 1

easter page 2

Menus updated…

Please click here for current menus.

authentic italian pasta

Kaitlin Steinberg & Houston Press name Ciao Bello Pastiera “#1 Dish for 2013-14″

Ciao Bello’s Caramelli also took home the top prize for best dish at last night’s Houston Press Menu of Menus Party. Click here to read more.

best dish houston restaurant

We are very pleased to announce that Houston Press restaurant critic Kaitlin Steinberg has made the Pastiera di Mare con Granchio e Gamberi (above) her Number One Dish in her list of “100 Favorite Dishes” in Houston for 2013-2014.

As Steinberg notes in her glowing review, Tony first served the dish at the second in his series of Regional Italian Cuisine Dinners last year, an evening devoted to the food of Naples, Italy.

Here’s what she had to say about the “best thing that she ate [at Ciao Bello] all year.”

Pastiera is a traditional Neapolitan dish, often served sweet instead of savory for the Easter holiday. Online searches haven’t revealed much to me about savory versions of the dish, though many of them include pasta, eggs and cheese in what amounts to a sort of casserole. This dish is not like that.

It’s fluffy enough to equate it with a soufflé — all airy eggs with a delicate jiggle once it’s been baked. The eggs are mixed with mascarpone cheese, which is essentially more-acidic clotted cream, for a combination that is simultaneously light as air and intensely rich. Add to that chunks of crab meat and shrimp and a crust that’s been slightly browned in the oven, and the result is a dish that I keep finding myself explaining by saying, simply, “You just have to taste it.”

Click here for her complete review.

And please click here for more info on the next event in the Regional Italian Cuisine Dinner series: An Evening in Tuscany with Tony Vallone, Wednesday, April 30.

Photo by Kaitlin Steinberg.

Dessert menu updated…

Please click here for our current menus.

Buon appetito!

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“For Italian food to be authentic, it needs to be creative.”—Tony Vallone

tony vallone restaurant

All desserts made in-house at Ciao Bello

All desserts are made in-house at Ciao Bello, using Vallone family recipes.

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