Ciao Ciao features New York- and New Haven-style pizzas
A new, high-end pizza joint aims for a slice of the valley’s thin-crust pie. Ciao Ciao Apizza Angelato says it uses highest-quality imported Italian ingredients — including tomatoes and flour from the hillsides of Napoli.
“I have to go to a distributor from the Midwest to get it,” says owner Gerry Shlesinger.
These ingredients are prepared by Enzo DeIuliis, who has more than 30 years experience as a chef in Italy, Chicago and Las Vegas.
The Italian word “Apizza” (pronounced a-beetz) is a nod to New Haven-style pizza, which Ciao Ciao’s serves alongside New York style. New Haven consists of thin crust, oregano, tomato sauce and a sprinkling of Romano or Parmesan cheese. (Mozzarella is added only upon request.) In addition, the pizzas come out in a more jagged version of a circle.
“The New Haven guys came from New York and broke off and did their own thing,” Shlesinger explains. “It’s like a little cult.”
No slices are served.
Ciao Ciao makes its own gelato from a third-generation Italian family recipe, to which pastry chef Jean Paul adds spun sugar adornments. A walk-up gelato bar also enables Italian ice-cream lovers to drop by for a to-go fix.
The decor is thick with memorabilia, including photos of Frank Sinatra and hanging replicas of rock ‘n’ roll guitars.
Ciao Ciao, 4460 S. Durango Drive, seats 90 inside and 90 on a covered patio. Hours are from 11 a.m. to 10 p.m. daily. Reserations are not required.
Signature dish: Margherita pepperoni pizza, $9.95, extra toppings $2 each
Starters: Handmade mozzarella sticks, $6.95; deep sea calamari, $7.95; chicken wings, $7.95/$13.95
Salads: Eggplant capreze salad, $3.95/$6.95; Mediterranean salad, $3.95/$6.95; Ciao Ciao’s chopped house salad, $3.95/$6.95
Entrees: Italian Chicago roast beef sandwich, $7.95; Chicago Italian beef pizza, $14.95/$17.95; meatballs and ricotta pizza; $14.95/$17.95
Desserts: Gelatos (16 flavors) $4.50; cannolis, $4.50; banana split, $7.95
Information: 889-2700
By COREY LEVITAN
