Scenes from a seafood dinner at Ciao Bello (chapeau bas! @BobbyMatos)
Chef Bobby Matos truly outdid himself at last night’s Ricci di Mare e i Vini Bianchi dinner at Ciao Bello.
From the stunning table setting to the oos and aas elicited by his seafood creations, all agreed that the food, service, and wine pairings at Ciao Bello have never been better.
The following are just some of the highlights from last night’s thrilling menu and wine pairings.
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Raw Atlantic Salmon Belly Carpaccio, Green Garlic,
Wild Ramp Bagna Cauda, Meyer Lemon
2010 Bucci, Verdicchio dei Castelli di Jesi, Marche
Bucatini with Gulf Softshell, Prosciutto, Saffron, Black Pepper
2010 Abbazia di Novacella, Müller-Thurgau, Alto Adige
Scampi with Ceci and Calabrian Chile Purée, Fava, Pea Tendrils
2007 Ezio Trinchero, Bianco, Piedmont
Coda di Rospo, Pancetta Wrapped Monkfish, Sangiovese Ristretto, Lentils
2010 COS, Frappato, Sicily
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