With a nod to traditional Sicilian street food are Arancini (fried balls of saffron-infused risotto) and Panelle (crispy fried chickpea fritters). Each day (del Giorno) there’s a different version of pasta, gorgeous golden brown stuffed bread, vegetables like roasted asparagus with balsamic glaze, and a creamy risotto - perhaps it’s cremini mushrooms, truffles and Parmigiano-Reggiano today.Įntrées include several chicken and veal dishes prepared Marsala, Piccata, Milanese and Parmigiana. The arugula salad is finished with berries, almonds and generous cheese shavings. Select from chilled salads like his Frutti di Mare with octopus and calamari or orzo tossed with baby shrimp and peas, dressed simply with lemon, EVOO, parsley and salt and pepper. The anchor of the Cibo kitchen, he bases his cuisine on what’s freshest locally on land and sea, peppered with a love of his Sicilian heritage. Front and center is an expansive case displaying a wide selection of Muce’s hot and cold dishes. He went on to chef at many stellar locations and was executive chef at Water’s Edge Resort, working alongside his sister for eight years.Īs you walk into Cibo, greetings are called out. Nick Muce first began cooking at his uncle’s side, training at the well-loved Italian eatery LoCicero’s in Orleans. In the many positions that followed, including at Water’s Edge Resort in Westbrook, CT, she was responsible for marketing and coordinating corporate and social events. Orchestrating over 2000 weddings at several award-winning properties, Antonella Fernandez’s career began at The Wequassett Resort in Harwich. She headed to California for college he’s a Nauset High School graduate and attended college in Boston. By the time her younger brother Nick Muce arrived, the family had moved to Cape Cod. Says Fernandez, “It’s beautiful food, authentically prepared.”Īntonella Fernandez was born in southern Italy. The team opened the eatery in May of 2021 on Cove Road in Orleans and serves cuisine celebrating Southern Italy. Open from 10-5, it combines dine-in and grab-and-go options in a colorful spacious café. With years of experience in the culinary industry, the pair, both with families of their own, imagined a non-traditional take on a restaurant, something that would support the work-life balance they craved.Įnter Cibo. “The women in our lives cooked from scratch, simply and with a few fresh ingredients,” says Fernandez. Stick with the pizzas and you won’t go far wrong.Decades of eating the most amazing meals from wonderful chefs worldwide revealed to siblings Antonella Fernandez and Nick Muce that their grandmothers, mother and aunts had created the food they loved most. LasagneĬibo is unlikely to win any awards for best cooking but the venue is pleasant enough, with a nice bustling atmosphere. The pizza dough is the best on the menu, light and nicely bubbly, although the truffle oil and mushroom pizza was drenched in oil, requiring more than one napkin to mop it up. Mains include a suitably rich lasagne, served up in a heavy black dish, and a range of pizzas. The menu is classic Italian, and despite being tempted by the pan-fried octopus, which according to the mistyped menu comes with ‘celery & chill’ (a euphemism for coitus for vegans who don’t have Netflix?), we open with an antipasto starter that consists of sliced meats, stocky lumps of mozzarella, a smattering of olives and some unnecessary breadsticks, threaded through like knitting needles. Indeed, the quotes are so big that you’ll have difficulty doing your own lipstick in most of them. It’s a smart looking place, with a large disco ball, mirrors everywhere and huge quotes drawn on the mirrors in lipstick. Run by the owners of Don Giovanni’s, Cibo takes over the space on Liverpool Road previously occupied by pop-up restaurant Per Tutti. Cibo Ian Jones, Food and Drink Editor Last Updated 3 June 2023
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