Che piacere vederti! How nice it is to see you!
Benvenuto Amici! Welcome Friends!
Welcome to the Grand Opening of Ciao Fiore! An enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial garden. Chefs Norma from Platanos, Mangoes & Me!, Debi from Table Talk, and Lori Lynn from Taste With The Eyes are collaborating and cooking together in a virtual Italian cucina to create a captivating five-star four-course meal enhanced with edible flowers and herbs dal giardino.
Ricotta Fresca, Arugula Flowers
Italian Sausages and Prosciutto
Assorted Breads and Focaccia
Giardiniera – Pickled Vegetables and Olives
Mixed Greens with Nasturtium Flowers
Meyer Lemon & Pink Rose Petal Risotto
Pan-Seared Branzino with Cucumber Salmoriglio
Over a Wild Arugula Salad with Cannellini Beans & Feta
Garnished with Borage Blossoms
Lavender & Mascarpone Panna Cotta with Strawberry Caviar
Chocolate Arancini and Pistachio Creme Anglaise
Garnished with Micro Flowers
(please click on the menu heading for complete recipes of all the menu items)
To begin your experience here at Ciao Fiore! we’d like you to offer you a glass of Prosecco infused with our wild hibiscus flowers. Then, at your leisure, help yourselves to the fabulous offerings on the antipasti tavola. Don’t miss our ricotta fresca, try this fresh cheese on the homemade bread with roasted peppers, sprinkled with peppery arugula flowers. Please have at seat on the terrace at the seaside table and enjoy the view of the sparkling blue Mediterranean while you relax and savor the first course.
We hope you enjoyed the first course with-a-view at Ciao Fiore! Now if you’ll please follow me to your table in the garden area where we’ll be serving the primo and dolce courses. Watch your step. As we stroll through our gardens you’ll notice all the various flowers and herbs that grace our menu. Chefs Norma, Debi, and Lori Lynn are passionate about using the beautiful color, texture, and flavor of edible flowers to enhance every dish.
For the risotto our Chef says that the aromas of citrus plus floral make for a heady perfume. She adds just a hint of rose water plus a chiffonade of “passionate kisses” rose petals to transform this creamy citrus risotto into a blissful dish.
Fresh from the sea pan-seared fillets are served with salmoriglio, a Sicilian fish sauce made with olive oil, lemon juice, garlic and herbs. For our Grand Opening, this particular version of the classic sauce is enhanced with Meyer lemon confit, red chiles, cucumber, and Castelvetrano olives.
Our Chefs feel fortunate to have fresh-caught fish delivered to our restaurant daily. It’s simply not possible to get branzino any fresher than here at Ciao Fiore!
Our Sommelier at Ciao Fiore! recommends enjoying the primo course with a crisp dry white wine. She suggests a Maso Canali 2009 Pinot Grigio from Trentino’s finest hillside vineyards. It’s well-balanced with light citrus aromas, fresh acidity, and a long clean finish.
Our Pastry Chef adds frozen chocolate ganache to the center of a risotto ball before rolling it in bread crumbs and frying. Once out of the oil, these arancini are rolled in a mixture of cocoa powder and sugar. The warm chocolate center spills out like lava with the first bite. They are pretty amazing.
By employing molecular cooking techniques our Pastry Chef transforms her strawberry sauce into strawberry caviar, tiny micro pearls that burst in the mouth. She flavors the creamy mascarpone panna cotta with the bountiful lavender in our the garden.
The Pistachio Creme Anglaise gives the plate a nutty warmth which brings the dessert elements together. It is really nice with a spoonful of the panna cotta, and equally enjoyable as a dip for the chocolate arancini.
Would you care for a cappuccino to sip alongside your dessert course? The garden setting at Ciao Fiore! is tranquil, here we hope you will savor all that the Mediterranean Coast has to offer. Feel free to linger just a little while longer…
Ciao Fiore! is a Virtual Restaurant
The 5 Star Makeover Cooking Group “Restaurant Wars” Competition
28 thoughts on “Welcome to Ciao Fiore!”
Ah, che bel vivere, che bel piacer’ – magnifico!
I feel transported to a little bay on the Costiera Amafitana, sitting outdoors under a pergola, with a view of Capri on the horizon.
Sorry, Costiera Amalfitana. 😉
If only were were sharing a table in real time with all of these lovely creations.
Is this restaurant attached to a vitto e alloggio pensione? I’d like to book a nice long stay.
Speechless. Bravo… GREG
I am utterly enchanted. Will begin with the ricotta this weekend.
CONGRATULATIONS to all of you on your Grand Opening!!! The food, desserts, views & photographs are simply AMAZING!!! Continued success! BRAVA, BRAVA, BRAVA!!!
Love the photo of the fishing boat off the coast!
Full of branzino!
So classy and elegant…you ladies did an amazing job!
That food totally compares to some of what I just ate in Italy…I’m particularly sighing over that branzino.
Wow! Your pictures are stunning! I want to dine at that restaurant! But – can we have more wine, please?
No words…. I’m speechless with all this beauty!
I want to come there asap to dine. This is incredible. The view is spectacular.
Absolutely speechless!!! Your post took my breath away…. I don’t know where to begin and how to describe!!! Simply gorgeous. I read your recipes through email but now with this “opening” post, I am totally stunned. Marvelous work! That doesn’t seem to be enough to describe…
Thank you Nami, you are always so kind. I’m glad our virtual restaurant is a “success!” We sure had fun with it!
how amazing!! totally transported and in love with the menu 🙂 great job!
What a wonderful way to review a restaurant. I loved my visit to your blog and I will be back. I hope you have a great day. Blessings…Mary
Your restaurant sounds like pure bliss. After enjoying a meal like this, I’d stretch out under a tree and take a peaceful “pisolino” …
This sounds amazing! I’d definitely want to visit your restaurant over and over and over!
What a fantastic job. Congrats to you and your squad. Thanks for embracing this challenge and coming through.
Proud to have you all as members of our little cooking group!
Thanks Laz – it is an honor to be a part of the group. Looking forward to June’s cold soup challenge! Great theme.