“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!
No one can evoke the authentic flavors of Italian cooking like Tony Vallone.
As he likes to put it, the new Ciao Bello menu is “Italianissimo!”
Come see what’s new at Ciao Bello, including our Italian-inspired brunch menu.
Click here for menus.
Please call 713-960-0333 to reserve.
“I clearly recall the first time I saw Scott Sulma in action,” writes Paper City lifestyle and food editor James Brock.
“It was at Tony’s, and he was talking to guests seated at a table near mine. Earlier in the evening the guests, a young man and woman who seemed a little uncertain about the menu and wine list, oozed discomfort. Sulma, I am now certain, had noticed their anxiousness as well, and was on a mission, smile on his face, voice calm and authoritative. He explained a few of the menu items, and talked about some wine selections. The young couple’s demeanor changed rapidly, to one of ease and anticipation. Another culinary crisis averted, two more guests won over and satisfied. That’s the Sulma formula.”
Click here to read Brock’s profile of Scott.
In case you missed it, Ciao Bello’s brunch cocktails were featured this month in Buzz magazine by one of our city’s leading food writers, Dai Huynh.
“Ciao Bello,” she writes, “is a principal player in incorporating Italian bitters and liqueurs to lend complexity to drinks. A play on a classic, its Antica Manhattan is chilled liquid jazz made with Carpano Antica, the Italian king of sweet vermouths with notes of caramel and vanilla and hints of bitterness. Another popular toast at Ciao Bello brunch is amaro, a bittersweet digestif topped with ice-cold soda and an orange twist.”
“‘The Italians have been doing this for centuries,’ said general manager and partner Scott Sulma, “and now amaro is starting to be popular with mixologists and sommeliers.” Aromatically complex, amaro is made by aging and infusing sweetened grape brandy with fragrant herbs, flowers, citrus peel, spices and aromatic bark.”
“Another refreshing cocktail is the Sicilian 75, instead of French 75. Here, Sulma married gin, prosecco and Solerno, a liqueur made with native Sicilian sanguinello blood oranges picked at the peak of ripeness.”
Click here for the complete article.
PLEASE CALL 713-960-0333 TO RESERVE YOUR TABLE
AT CIAO BELLO’S CRITICALLY ACCLAIMED SUNDAY BRUNCH.
CLICK HERE FOR OUR CURRENT BRUNCH MENU.
“Part of Vallone’s genius was to make Houstonians feel that the world was at their feet at a time when the city was increasingly staking its claim on a national and international stage… Another facet of Vallone’s genius was to make his restaurant fun.”
Click here to read Alison Cook’s recent profile of Tony for the Houston Chronicle (subscribers only).
When it comes to authentic Italian cuisine, ingredients are what make ALL the difference.
That’s why Tony Vallone selects his San Marzano tomatoes in Italy and has them shipped here especially for his restaurants.
That’s why he imports top Neapolitan “OO” flour for his pizza (above).
The same holds for his extra-virgin olive oil, his Sicilian sea salt, and even the Italian bottled mineral water that he brings in to make his legendary signature pasta dishes (all made in-house).
Come taste REAL Italian food and REAL Italy at Ciao Bello!
Our cocktail menu is now available online.
Check it out on our menus page here.
Please call 713-960-0333 to reserve.