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A Ciao Bello favorite…

Pan-roasted Salmon Filet.

Served over local Texas pea and cherry tomato salad, lemon emulsion.

At Ciao Bello, Tony Vallone and Chef de Cuisine Bobby Matos use locally sourced ingredients whenever possible, as in this dish, for which locally grown Texas peas and cherry tomatoes are used.

In a day and age when more and more of our guests are asking for seafood and fresh fish, the pan-roasted salmon filet is one of the most popular among our patrons.

One of the things that Tony loves about this dish is how it can be paired with either a white or red wine.

Scott’s favorite pairing? The Occhipinti 100% Frappato from Vittoria (Ragusa, Sicily), a red wine with just the right lightness to match perfectly with the delicacy of the salmon.

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