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Ciao Bello News: Fedelini with lump crab: Italy meets the Gulf Coast

Above: Fedelini (long noodles) with lump crab, lemon, and vermouth by Chef de Cuisine Bobby Matos at Ciao Bello (photo by Jessica Matos).

Tony often says that “for Italian food to be authentic, it must be a balance of the classic and the creative.”

When he opened the original Tony’s nearly a half century ago, there was no FedExed burrata (the famous creamy mozzarella from Apulia) or lobster flown in daily from the Mediterranean. Back then, Tony had to recreate the flavors of his native Italy with locally grown and sourced ingredients. “When I first went down to the harbor to buy seafood,” he remembers fondly, “the fishermen used the calamari for bait!”

This spirit is the inspiration for fedelini (a classic Italian long noodle pasta) tossed with Gulf Coast lump crab (above). And it reflects the great tradition of Italian cuisine in our country, where Italians have adapted local ingredients to reproduce the classic flavors and textures of Italian gastronomy.

When we tasted the fedelini with lump crab the other day, we were transported to Venice where long noodles are tossed with the famous granceola (spider) crab of the Venetian lagoon.

Next week, Chef de Cuisine Bobby Matos will be tossing one of Ciao Bello’s classic pastas tableside for a unique wine tasting event.

Please join Chef de Cuisine Bobby Matos
and Italian wine expert Jeremy Parzen, Ph.D.
for table-side pasta and a wine tasting
Wednesday, June 15, 2011
6:30 p.m.
@ Ciao Bello (San Felipe & Sage)
$30 per person
stay for dinner and receive a 15% discount

limited availability 

Chef de Cuisine Bobby Matos will be preparing one of his signature pastas table-side and serving Ciao Bello’s thin-style “sottile” pizzas as Dr. Jeremy Parzen guides our guests through a tasting of 5 classic Italian wines, including some of the greatest values on the Ciao Bello wine list.

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