Oven
Into the Fire
Live flame, embers, and the bake that defines the crust.
Gallery
Evenings at Ciao Pizza Restaurant
A quiet mood drawn from Roman trattoria evenings—warm light on charred crusts, flour-dusted benches where pasta is rolled, folded, and finished by hand, and refined detail at the table.
Gallery
A slow look at the kitchen and the table
Image-first, like a good room: generous frames, varied shapes, and short captions so the food—not the grid—stays in charge.
Pizza
Wood-Fired Classics
Blistered crust, basil, mozzarella—straight from the stone.
Bench
Craft & Technique
Flour, hands, rhythm before the oven.
Pairing
Signature Notes
Prosciutto, figs, a little more theatre.
Pasta
Handmade Pappardelle
Ribbon-cut nests, egg dough, patience.
Pasta
Handmade Ravioli
Fatto a mano—folded, filled, Italian.
Sea
Calamari Grigliati
Char, herb purée, calm plating.
Season
Seasonal Toppings
When the menu turns bolder.
Service
From the Pass
Heat, light, the pace of service.
Evening
Night at Ciao
The room fills; the oven stays hot.
Table
At the Table
Shared plates, warm light—why we fire the oven.