Pasta alla Norma — an Italian classic — at Ciao Bello

Although many different versions of the dish’s origins abound, most believe that it was Sicilian comic writer Nino Martoglio (from Catania) who created Pasta alla Norma, one of the great classics of the Italian gastronomic…Read more

Soft shell crab at Ciao Bello…

“Soft shell crabs are much larger here in the U.S. than they are in Italy,” says Tony.

“You don’t find them in Naples but you do find them, when they’re in season, of course, in Venice…Read more

Villa Bucci, a timeless classic of Italian wine…

The Bucci Verdicchio dei Castelli di Jesi (from the Marches region of Italy on the Adriatic coast) is one of those timeless classics of Italian wine white.

A perennial winner of the coveted Gambero Rosso Guide…Read more

Cuttlefish risotto, an Italian classic at Ciao Bello

The Cuttlefish risotto at Ciao Bello the other night was so good that it nearly made me cry.

And it inspired a conversation about the “last taboo” of Italian gastronomy: the pairing of dairy and seafood.

I…Read more

Ciao Bello, your neighborhood Italian restaurant by Tony Vallone

“Ciao Bello is Tony Vallone’s best yet.”
—John Mariani
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

Heirloom Berkshire Pork Chops Tuscan Style

In Tuscany, the arista (pronounced AHR-ee-stah) — roast, bone-in pork chop — is named after the Greek word arista — literally, “the best.”

Here at Ciao Bello, chef de cuisine Bobby Matos is serving his heirloom Berkshire…Read more

Panna Cotta, a classic Italian dessert

Panna Cotta… literally cooked cream, a classic Italian dessert and a perennial favorite here at Ciao Bello.

But Panna Cotta is so much more than just one of Italy’s greatest contributions to the great dessert menus…Read more

Not just classic Italian cuisine at Ciao Bello…

At Ciao Bello, our menu isn’t devoted exclusively to the great classics of authentic Italian cuisine, even though on any given night you will find the best Italian cuisine in Houston here…

Chef de cuisine Bobby…Read more

Italian classics with Tony Vallone

The other night, we sat down with Tony at Ciao Bello for a few of his favorite, classic Italian dishes at what he likes to call “your neighborhood Italian restaurant.”

One of the highlights was this…Read more

Classic baccalà mantecato Venetian style…

Traditionally, baccalà mantecato — baked, creamed cod — is made with saltcod, also known as stockfish or baccalà (also spelled bacalà).

At Ciao Bello, Tony likes to make his with fresh cod.

“It allows me to…Read more

Classic Roman thin-crust “sottile” pizza at Ciao Bello…

When it comes to pizza, everyone has an opinion.

New Yorkers will tell you that New York-style “pizza by the slice” is the best. And who hasn’t enjoyed a reheated slice of pepperoni pizza on…Read more

Private dining at Ciao Bello

Ciao Bello offers its guests a wide array of options for private and corporate dining and events, including private rooms as well as buyouts.
Private Rooms:
Terrazza Room
(upstairs, no elevator)
up to 50 persons, seats up to 35
projector…Read more

The maccheroni eaters

“Pasta is a true ethereal art form.”—Tony Vallone

All of the pasta served in Tony Vallone’s restaurants is made from scratch every day, using flour imported from Italy.

All of the pastas are made daily, under Tony’s…Read more

Pizza at Ciao Bello

When it comes to pizza, everyone has an opinion.

New Yorkers will tell you that New York-style “pizza by the slice” is the best. And who hasn’t enjoyed a reheated slice of pepperoni pizza on…Read more

The Art of Italian Coffee

From Venice to Naples to Palermo, the Italians’ passion for great coffee is unrivaled.

All of the coffee — whether traditional Italian espresso or classic Americano (as it is called in Italy) — is sourced exclusively from…Read more