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Ciao Bello Restaurant Review: Ciao Bello’s large, airy dining room boasts brightly colored paintings by local artist John Palmer set against dark wood. People-watching opportunities abound, from the main room, bar, patio or upstairs private room, and a booth by the glassed-in kitchen allows for a view of the cooking show. While the surroundings and dress code are casual, the food is anything but. Tony Vallone and his son Jeff oversee the menu, sourcing ingredients from local markets and utilizing authentic Italian products flown in daily. Start with one of the Bello boards with your choice of two salumi, two cheeses and three spuntini. Pastas are made from imported flour and bottled water; among the many options, the osso buco ravioli is a standout with its light meaty flavor and rich porcini sauce. Huge, thin-crust pizzas are also first-rate, from the delicate margherita to the seafood pie studded with crab and shrimp. Many items are seasonal, but if the red snapper is available, get it with a Parmesan crust and topped with lump crab meat. Desserts include Mom’s chocolate ice box pie. In addition to a full bar, expect a lengthy wine list with mostly Italian selections, from sparking Proseccos to labels from Tuscany.