The next event in the series,
“Una Serata Toscana” (an “Evening in Tuscany”)
is scheduled for Wednesday, April 30.
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Few realize that Parmigiano Reggiano, the famous crumbly cheese of Emilia Romagna and the backbone of Bolognese cooking, can only be produced in that region.
It's true that European Law prohibits anyone else from labeling their...Read more
Please click here for details on our upcoming "Bologna, Italy's Food Mecca" dinner hosted by Tony Vallone.
And please call (713) 960-0333 to reserve.
This event will sell out, so please call asap in order to ensure...Read more
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...Read more
Click here for our brunch menu.
Italian-American comfort food...
“Sitting on the more casual end of the Tony Vallone empire,” writes Katharine Shilcutt, Houston Press food editor, “Ciao Bello plays up Italian classics under California transplant Bobby Matos, who took...Read more
Click the following links for parts one, two, and three of Houston food writer Mai Pham's excellent profile and interview with Ciao Bello Chef Bobby Matos for the Houston Press.
"Ciao Bello, Tony Vallone's lighter, more...Read more
"Ciao Bello is Tony Vallone's best yet."
Esquire magazine food critic
At Ciao Bello, Tony Vallone uses the same "doppio zero" flour for his housemade pasta as he does at Tony's. He uses the same extra-virgin...Read more
Here’s the new Pork Osso Buco that everyone has been raving about on the Twitter.
Last night, leading Houston food writer Mai Pham (aka @Femme_Foodie) went so far as to call it the “#thebombdiggity!”
Above: Where would the world be if Bologna had not given us tortellini? “After Naples, Bologna is my favorite place to eat,” says Tony. For foodie insiders, Bologna is considered one of the great food meccas of the world.
BOLOGNA: ITALY’S FOOD MECCA
Italian regional cuisine series
with Tony Vallone
PLEASE CALL (713) 960-0333 TO RESERVE
Some might call it “Italian casual.” Others would call it “Italian comfort food.” And those who frequent Tony’s on Richmond might even call it “Tony’s lite.” We just call it “great food to be shared with family and friends.”
Above: Chef Bobby Matos, left, works closely with Tony Vallone to craft every dish on Ciao Bello’s menu.
Our cooking is about passion.
Passion in our selection of ingredients from Italy and from American farms and ranches, passion in our attention to detail and execution, and most of all our passion in our obsession with great cooking and great food.
This year as we prepare for our Valentine’s Day celebration at all of our restaurants, I’m particularly excited about the Valentine’s Day menu at Ciao Bello, the restaurant I like to call my “neighborhood Italian.”
Not only did Ciao Bello get a rave review from Houston Press restaurant critic Kaitlin Steinberg in late 2013, it was also called the “best Italian restaurant in Houston” by the paper’s editors.