Casa Cibo opened in 2017 with the goal of being an accessible, authentic and inspiring Italian restaurant.
To achieve these goals, we use only the finest and most sustainable ingredients sourced from local and international suppliers. We cook using traditional methods that have kept Nonnas busy all over Italy for centuries, using the best equipment available. Like every Italian house our house is filled with our family and we have taught our family our values and they share our passion and immerse themselves in everything that is Casa Cibo.
Having the best ingredients isn’t the end of the story but rather the start. We daily prepare all our produce treating it all with the love and respect it deserves. From baking fresh focaccia to making fresh egg-based pastas to lovingly rolling our pizza dough fresh every day and allowing it proof for 24 to 36 hours, so it is perfect when it is time to stretch and top.
Our two lovely ladies on our ground floor, (the wood-fired Stefano Ferrera ovens) Big Betty and Massive Myrtle were brought over from Naples to cook our pizzas in the traditional way. They ladies work hard cooking our pizzas, and they also slow cook our Porchetta, Amalfi Chicken, Lamb ragus, roast our wood-fried vegetables and bake some amazing breads. It’s easy to see why we don’t just respect our ovens we love them and treat them like family.
Our wine list and drinks list has been designed to compliment our food and offer a broad range for all tastes. We love our Italian wines and encourage our customers to try some varietals that you don’t see all the time. From Italian classics like Chianti to the simply stunning Montepulciano d’Abruzzo, we have great options that will complement the food and complete the experience.
So there is it, a little story about Casa Cibo. We love and believe in our restaurant, our ingredients, our dishes and our people. We hope you love it as much as we do.
Welcome to our Casa – enjoy.