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April 30: an Evening in Tuscany with @TonyVallone

ponte vecchio florence

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.

An evening in Tuscany
with Tony Vallone

Wednesday, April 30, 2014
6:30 p.m.
$110 plus tax & gratuity

limited availability

Join Tony Vallone as he celebrates the culinary traditions of Tuscany, land of literature, art, wines & gastronomy.

Please call (713) 960-0333 to reserve.

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

pastiera di mare

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.”

Read more

Menus updated…

Please click here for current menus.

authentic italian pasta

Dessert menu updated…

Please click here for our current menus.

Buon appetito!

best cannoli texas

“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.

best desserts houston

Ciao Bello, Houston Press “best Italian restaurant in Houston” 2013

ravioli spring peas

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.”


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