Ciao: An authentic slice of Italy in the heart of Dhaka

When I entered Ciao, I had no special expectations from it. Just like other restaurants in the Gulshan-Banani area, I thought the food would just be subpar and overpriced, with the experience skewed mainly by the posh interiors. But the moment I took my first bite, I realised I was in for a truly special experience.

Ciao and Dessert Boutique by Nadia Lakhani coexist in the same place, Road No 10A, Banani, allowing the consumers to have the best of both worlds in the same order. Ciao, headed by Chef Nayeem Ashraf, has done an extraordinary job with the food and menu. Focusing only on pizzas and pastas, he makes sure every dish is perfect, right down to every ingredient. And it shows in every bite.

"I love bringing cultures together on a plate. Introducing one culture to another is so satisfying. You're not just serving food, you're introducing people to another part of the world. That's what's so special about it," said Nayeem Ashraf in an interview on Behind the Plate with Kenzie Osborne.

Having worked all over the world, his culinary skills are a gripping culmination of cuisines from all over the world. Every item on the menu has origins in Italy and tries to be as authentic as possible. Pizzas come in six slices, and while the portion may seem modest for the price, you will likely leave Ciao feeling pleasantly full and satisfied.

The Business Standard visited the restaurant to try out a few of its signature dishes and see if they truly live up to their reputation.

Funghi

While the name may sound unappetising, this fully vegetarian dish will appeal to everyone because it uses a unique combination of mushrooms and cheese to create a pizza that was hands down the best item of the evening for me. The button, shitake, and oyster mushrooms create a blend of rich smoky flavour cut through by the slightly sweet flavour of caramelised onions and the sharp flavour of Parmesan cheese that gives a lot of depth to the dish.

The parsley and truffle oil work together to tie the whole pizza together, making sure the pizza is not leaning too much in intensity towards any side.

Every ingredient is of very high quality, starting from the mushrooms to even the dough. Every slice was fulfilling without resorting to making you feel bloated.

Price: Tk1,100

Frutti Di Mare

Usually, seafood pizzas do not get nearly as much love and attention from me as other pizzas because the quality of seafood pizzas always seems to be a mixed bag. This pizza uses shrimp, calamari, mussels and clams to make sure every bite is mouth-watering.

The firm and juicy taste of the shrimp, with the soft and tender taste of mussels, creates a perfect combination of texture, while the clam and calamari bring the classic briny essence to the dish. And thankfully, a generous amount of calamari coated every slice.

The cherry tomato sauce has an amazing kick to it, and while it is not too overpowering, the pizza worked better for me with their chilli oil sauce, as it provides the needed contrast in spice level.

Price: Tk1,350

Ragu Pappardelle

Finally, on the meatier side, we have the Ragu Pappardelle. This dish does not have the same ingredient range as the pizzas, but it makes up for it with its handmade pasta.

The superior texture and freshness of the homemade pasta make it perfect to hold the thick, sweet and delicious bolognese sauce. As a result, every spoonful contains a hearty amount of meat, cheese and pasta.

The taste of the shaved parmesan gets kind of lost in the sauce, but it does add to the texture of the dish. While bolognese sauce does not usually have herbs like basil, it does add a subtle freshness and flavour to the pasta that balances out the heavy, meat sauce.

Price: Tk950

Shrimp Aglio Olio

Even though the shrimp aglio olio was on the weaker side of the selection of dishes, it is still considerably good. The Frutti Di Mare lacked spices; however, this seafood dish utilises enough red chillies to give room to a pleasant spiciness in every tone without overpowering the dish. And cooked in olive oil, it complemented the garlicky flavour perfectly.

Like other Aglio Olio pastas, it presents spaghetti made with garlic sautéed in olive oil, chilli flakes and parsley. It uses minimal ingredients to create a flavourful dish, but to keep it interesting, it also uses shrimp, which are an excellent addition to the flavour palette.

However, it felt drier than the other dishes, and from my perspective, it would have benefited from more parmesan cheese. It might also suit your taste buds more with the chilli sauce.

Price: Tk850

All prices are exclusive of a 5% VAT and a 10% service charge.