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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.

THE CIAO BELLO EASTER MENU FEATURES TONY’S
“PASTIERA DI MARE,”
a “Soufflé” of Mascarpone, Shrimp & Jumbo Lump Crab.
HOUSTON PRESS RESTAURANT CRITIC KAITLIN STEINBERG’S
“NUMBER 1 DISH IN HOUSTON 2013-2014″.

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

No one does Easter like @TonyVallone

Please call (713) 960-0333 to reserve.

If you can’t travel to Rome this year for your Easter Celebration, then look no further than Ciao Bello for an authentic Easter Feast by Tony Vallone.

After all, no one does Easter like Tony!

For any Italian family, Easter is one of the most important holidays of the year.

And for many families, the Easter feast is the one where they pull out all the stops. In fact, many Easter celebrations last all day in Italian households.

Ciao Bello’s Easter Menu by Tony Vallone also features some of our classic Sunday brunch items.

So there’s sure to be something for everyone in the family.

Click here for Tony’s Easter Menu.

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

Houston Press features Tony Vallone & chef Bobby Matos

Houston Press restaurant critic Kaitlin Steinberg has selected Ciao Bello’s Pastiera di Mare as her Number One Dish for 2013-2014.

The dish appeared in the beloved Houston weekly’s “Top 100″ dishes for the year.

Click here to read her review of this original creation by Ciao Bello owner Tony Vallone.

Thank you, Kaitlin!

And thank you, Houston Press!

Ciao Bello and its Caramelli (filled pasta) also won the paper’s “Best Dish” prize at its yearly Menu of Menus event.

Click here to read more.

Menus updated…

Please click here for current menus.

authentic italian pasta

Ciao Bello’s Pastiera di Mare, Houston Press “Number 1″ dish

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.”

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.

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!

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

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