Since 1995
A taste of Puglia.
In San Juan Capistrano for nearly thirty years, under Executive Chef Pasquale.
The Region
The flavors of Southern Italy.
Since 1995, Ciao Pasta has introduced the famous flavors of Southern Italy's Puglia region to San Juan Capistrano. Known for its sun-soaked, flat agricultural lands, Puglia is the largest producer of olive oil in Italy.
The region is also sought after for its seafood and its fine vegetables. Chef Pasquale brings both traditional and innovative dishes to the table, using exquisite artisanal pastas, homemade doughs, and locally grown ingredients.
From Flour to Fork
How the pasta is made.
Artisanal pastas and homemade doughs. The steps stay the same, plate after plate.
- 01
Flour and egg
It starts the way it has since 1995. Semola, soft flour, fresh egg, a little patience. Nothing from a box.
- 02
Worked by hand
Homemade doughs, the way Chef Pasquale makes them. Rolled, rested, and rolled again until the sheet is right.
- 03
Cut to shape
Wide ribbons for pappardelle, fine strands for tagliolini, short twists for trofie and strozzapreti. Each pasta its own cut.
- 04
Sauced to match
Truffle and porcini to the wide ribbons, pesto and stracciatella to the twists, a light red broth to the seafood.
- 05
Sent out fast
The kitchen moves. Guests tell us the food comes out quickly and hot, even when the room is full.
A lovely, leafy patio. A glass of wine with good friends over incredible food.
From a guest review on Google · 4.5★ · 976 reviews
Come sit on the patio.
Open seven days, off Camino Capistrano.
