Above: The Ponte Vecchio (the “old bridge”), which spans the Arno river in the historical center of Florence, is one of Italy’s most iconic examples of Renaissance architecture.
Florence and Tuscany gave the world some of the world’s great works of art, from Brunelleschi’s Cupola over Santa Maria del Fiore to Botticelli’s “Birth of Venus” and Micheangelo’s “David.”
Tony Vallone’s “Una Serata Toscana — an Evening in Tuscany” celebrates the literature, art, wines, and gastronomy of Tuscany and is the latest in his series of Italian Regional Cuisine dinners and events.
UNA SERATA TOSCANA
An evening in Tuscany
with Tony Vallone
Wednesday, April 30, 2014
$110 plus tax & gratuity
Join Tony Vallone as he celebrates the culinary traditions of Tuscany, land of literature, art, wines & gastronomy.
Please call (713) 960-0333 to reserve.
Ciao Bello’s Caramelli also took home the top prize for best dish at the Houston Press Menu of Menus Party on April 8. Click here to read more.
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.”
All desserts are made in-house at Ciao Bello, using Vallone family recipes.
Here’s what the editors of the Houston Press had to say about Ciao Bello, their “Best Italian Restaurant 2013″:
Ciao Bello is “turning out the kind of food that people talk about, return for, tweet about and remember. Under Executive Chef Bobby Matos, a simple burrata salad of grilled peaches and arugula is amazing. Braised beef cheeks are so tender that you need nothing but a fork to enjoy the richly flavored meat. The pastas, made from the same ’00′ flour and imported Italian water as those at big brother Tony’s, are just a joy to taste and sample, from the house special pappardelle bolognese and the buttery rich mezzi rigatoni amatriaciana [below] to the sinfully creamy and delectable plush pillows of summer corn pansoti. Impressively large and impossibly thin pizzas never disappoint, either, and the wine list, curated by beverage director Scott Sulma, is approachable and extremely drinkable. And then there are the desserts, like the incredible house-made carrot cake or the light-as-a-feather buttermilk panna cotta topped with blackberry and sage conserva. Just about everything at Ciao Bello is a delight, including the sparkler-topped ice cream cake that will arrive miraculously at the table whenever it’s someone’s birthday.”