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“For Italian food to be authentic, it has to be creative.” — Tony Vallone

cacio-pepe-risotto-recipe

“For Italian food to be authentic, it has to be creative.” It’s one of the cornerstones of great Italian cuisine, as Tony Vallone showed a packed house this week at Ciao Bello at the latest in his Italian Regional Cuisine Dinner series.

That’s his “Risotto Cacio e Pepe,” above, an interpretation of the Roman classic “Spaghetti Cacio e Pepe,” made with rice in the place of pasta and topped with a slice of Umbrian black truffle.

It was another great night of Italian food and wine at Ciao Bello and we’d like to thank everyone who came out to make it such a memorable and festive evening!

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