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 a Lower Eastside street corner after a late night of club going?
In Chicago, it’s all about the “deep dish.” Oversized appetites love oversized pizzas and even though the Chicago style is among the farthest from the dish’s authentic Italian roots, we say: when in Chicago, do as the Chicagoans do…
From Brooklyn to Santa Monica, the so-called “pizza wars” have consumed restaurateurs and restaurant-goers alike. These days, it seems that folks are so busy arguing about their pizza that they have forgotten to take time out to enjoy it!
At Ciao Bello, Tony Vallone prefers to serve classic Roman-style pizza — the sottile (soht-TEE-leh) thin-crust classic of the Eternal City (above). This is the type of pizza you will find in the famous trattorie (traht-toh-REE-eh, plural of trattoria, traht-toh-REE-ah) of the Trastevere (trahs-TEH-veh-reh) district of Rome, where locals and tourists and young people and families all share a common love of this Italian classic dish.
The toppings range from the classic like the Margherita (mozzarella, tomato, and basil) to the exotic like the Fresca al Solare (above, goat cheese, Asian pear, roast garlic, truffle oil, and arugula).
Photo by Jessica Matos.
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