The one with Nutella and mascarpone cheese ($6) is so addicting it should require a prescription.Ĭan you believe you're on the corner of Fifth Avenue and Fillmore Street? Pop the cork on a bottle of Prosecco ($29), Italy's sparkling refresher, and celebrate. Three come with Nutella, the Italian chocolate hazelnut spread. If you need an excuse to linger, Cibo's dessert crepes provide it. Saccone also does a tasty calzone ($12), pizza dough wrapped around mozzarella, ricotta, ham and salami. But consider going topless with the basic Margherita ($9), just cheese, sauce and basil. To that end, I'd suggest the Salsiccia ($13), a combination of mozzarella, tomato sauce and aromatic sausage. The outstanding Rustica ($13) comes with mozzarella, prosciutto and arugula.īut you may want to choose lighter and simpler, just so you can appreciate the sweet, fragrant tomato sauce.
#Cibo pizza phoenix full
White-pizza fans get full cheese impact from the Quattro Formaggi ($12), a four-cheese melt of Fontina, Parmesan, pecorino and mozzarella. If you prefer your pizzas loaded, zero in on the Capricciosa ($12), heavy with ham, mushrooms, artichokes and olives. Saccone also draws from an arsenal of first-rate toppings. The crust is just right: thin, a bit crisp and a bit chewy. They're excellent - at 12 inches, they're big enough for one he-man, ample for two daintier appetites. Of course, these are all prelude to the main event: pizza. Those same veggie items appear on the plenty-for-three antipasto platter ($15), along with fresh mozzarella, prosciutto and terrific bresaola (thin-sliced, air-dried beef). The mixed vegetable platter ($9) supplies roasted red peppers, luscious marinated onions, grilled zucchini, two kinds of olives and crusty Italian bread that you better go easy on if you hope to handle pizza and dessert. What could be more summery than the caprese ($9), vibrant cherry tomatoes and bocconcini (bite-size fresh mozzarella balls) tossed with oregano, basil and olive oil? The pesto salad ($8) has it all working, with mixed greens, grape tomatoes, pine nuts, shaved Parmesan cheese and crispy little potato cubes, dressed with a pesto vinaigrette. The menu proudly points out that the salads are made with local organic produce. So does the "cucina," where you can watch Tuscan pizzamaker Guido Saccone working the wood-burning oven. Hardwood floors, exposed brick, a stained-glass panel and a fireplace set the mood.
It's set in a beautifully restored 1913 home, with three cozy dining areas.
Their new place (pronounced "chee-bo" it means "food" in Italian) is an absolute charmer. It's the work of Karen and Tony Martingilio, who helped kick-start the salad/pizza/wine bar trend five years ago in Scottsdale with Grazie (which they've since sold). Prices in the Roosevelt Historic District are probably going to spike even higher, now that Cibo has moved into the neighborhood. 4, 2005Īnyone following the real-estate market knows that home prices are exploding in the revitalized historic districts close to downtown Phoenix.
Reviewed by: Howard Seftel, The Arizona Republic, Aug.
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