Ciao Bello does Italian the way owner Tony Vallone remembers it and the way chef Bobby Matos envisions it should be. It's the combination of old-school Italian and new-school flavor profiles that has elevated this restaurant from the lesser cousin of Tony's to real competition, and its pasta is the best of the best. All the pasta is handmade from the same imported flour and Italian water that makes the pasta at Tony's so delectably springy and flavorful. The doppio ravioli filled with puréed red and yellow beets and topped with olive oil, fried sage, roasted chestnuts and a light pan sauce is one of the most creative pastas to find their way onto the specials menu here, but the regular dinner menu contains tried-and-true dishes like butternut squash pansoti and the best bolognese in town as well.