Housemade ravioli with Chanterelles
All of the pasta served at Ciao Bello is made by the same team of chefs who prepare the pasta daily at Tony’s.
All of the pasta is made using flour imported exclusively from Italy.
All of the pasta is made using water imported from Italy.
The eggs used by Tony’s pastamakers are sourced locally from a Texas ranch where they are farmed organically.
No food dye is used to color this pasta (a common practice in the restaurant industry today). The noodles’ beautiful golden color comes from the natural ingredients selected and used exclusively by Tony Vallone to make these extraordinary dishes.