Ciao Ristorante serves authentic, original Italian dishes Louisville

A couple of months ago, I chatted with Emil David, owner of Perso and Segreto on East Oak Street, as well as the bao bun-focused food truck business Hot Buns. He recently added another line to his resume, as he is also now the operator of Ciao Ristorante at 1201 Payne St.

I sat down with David and chef Paolo Pastorino to talk about Ciao’s new offerings, old favorites, and a soon-to-be debuted, one-of-a-kind dessert.

David spent more than a decade of his life in Rome, and Pastorino is a native of the Eternal City. Together, the duo is bringing authentic Italian cuisine to Ciao.

“We want to transport people to where we lived,” David said. He added that while authenticity is key, he understands the community’s craving for Italian-American fare, so there are options to cater to those tastes as well. This includes the baked manicotti, a spinach ricotta-filled fresh pasta with marinara and Italian spices; and the lobster Alfredo, featuring fresh lobster Rockefeller, fettuccine alfredo, parsley and Italian bread crumbs.

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“We all know alfredo is not Italian, but everybody loves it,” David explained. “We put it on the menu because it gets a good reaction from the people.”

Pastorino added that every dish — whether it’s truly authentic or an Italian-American version — is made fresh, in-house. This includes Ciao staples that regular guests have grown to love. They kept certain dishes from former owner Bridgette Pizzonia’s menu, added some new items and reformatted the offerings.

Guests can still find their favorite go-tos, like giant meatballs. They just might have moved to a different section of the menu.

New offerings include the Speciale dello Chef, or Chef Specials. A mix of authentic fare and Italian-American creations, each item is a new addition. A different dish is offered every day, Monday through Saturday, and includes everything from shrimp scampi to the aforementioned lobster alfredo.

“What we added are things that (Pastorino) wanted people to enjoy,” David said, adding that porchetta alla romana is the Wednesday special. The Roman-style pork roast with cannellini bean stew and arugula, Pastorino explained, is a popular dish commonly found in Ariccia, a town and commune in Rome.

Another traditional Italian dish, osso buco, is available every Friday.

“We’re getting the beef from Fox Hollow Farm,” David added, “and (Pastorino) is doing (a type of) Milanese dish. It’s osso buco with risotto galette, and he made a mushroom sauce for it.”

One of the 10 items listed on the Main Course section of the menu is the nido di gnocchi al pesto, which I had the pleasure of enjoying during my last visit. David explained that the one-of-a-kind offering is something Pastorino created based on the Italian term, Scarpetta.

David explained that Scarpetta — sopping up all the sauce left on your plate with bread — is something people do to express how much they enjoyed their meal. However, it’s usually something only done at home. Pastorino created the nido di gnocchi al pesto so guests could practice Scarpetta at Ciao in a more elegant manner.

Rather than serving the asiago and romano stuffed gnocchi and grilled chicken with basil lemon cream pesto, burrata, provolone, pistachio and citrus zest on a plate, Pastorino puts it all in a bread bowl.

“All the cream stays in it and you can just bite the bread,” David exclaimed. “It’s amazing.”

Longtime Perso fans will remember Square Cut, David’s original concept in the Shelby Park space. Though pizza is now only served there in the garden speakeasy Segreto, a range of Roman-style pizza options are available at Ciao.

“When (Pastorino) first dined at Perso,” David recalled, “it brought him back (to Rome).”

Naturally, the pair decided to offer the pies at Ciao. Guests can build their own by adding various meats and veggies to a 13- or 24-inch cheese pizza, or choose from one of the predetermined creations.

Meat lovers might enjoy the Supremo, with house-made sausage, salami pepperoni, mushrooms, onions, green peppers, kalamata olives and mozzarella. Vegetarians have several options to choose from, including the Mushroom & Truffle and Margherita pizzas. Vegan cheese and gluten-free crusts are available, too. Whatever toppings customers choose, the large pies are served on a paddle.

“We used to eat pizzas like this in Rome,” Pastorino explained, “so this is the perfect presentation.”

David said the new menu is almost set, though a few items will likely be added soon. This includes a bruschetta basket and perhaps puttanesca.

What I’m most excited about is the new dessert program. David explained that he and Pastorino are creating sweet additions that represent flavor offerings one might find in Italy.

“We’re working on a chocolate and blood orange caramel dessert,” he said. “It’s a collaboration between me and (Pastorino) and the pastry chef. We’re working on the idea of Italian ingredients (in) familiar American desserts.”

I’m keeping my eyes on Ciao’s Instagram for the dessert program's debut. Until then, I think I’ll go back for another nido di gnocchi al pesto — or maybe I’ll try a pizza. Either way, I feel confident that it will be fresh and delicious.

“This is a local Italian restaurant that strives to represent authenticity and quality,” David said.

“And it’s authentic and it’s original,” Pastorino added. “And always handmade.”

Know a restaurant that would make a great feature? Email writer Lennie Omalza at [email protected] or Lifestyle Editor Kathryn Gregory at [email protected].

WHAT: This locally-owned Italian restaurant serves authentic Italian dishes and Italian-American fare.

WHERE: 1201 Payne St.

SERVICES: Indoor dining, outside seating, carryout, and delivery via Grubhub; 4-10 p.m. Monday through Saturday; closed Sunday

CONTACT: ciaolouisville.com, 502-614-5030