Tortellini Modenese, a classic dish of Emilia Romagna at Ciao Bello
Imported “double-00” flour from Italy.
Imported mineral water from Italy (to make the pasta).
Imported Prosciutto di Parma, aged 18 months.
Imported aged Reggiano cheese, the “best of the Parmigiano” cheeses.
Imported San Marzano tomatoes…
These are the ingredients that Tony Vallone uses to make his classic Tortellini Modenese at Ciao Bello.
Come taste authentic Italy done the way that only Tony Vallone can do it!
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