Ciao Ciao: Prime Italian mood with room for improvement

Cold weather cravings tend to focus on carbohydrates, and Italian cuisine offers a wide spectrum of carbs. It was for a good reason that creamy rich pasta and pizza were on my mind this week.اضافة اعلان

So, I decided to head to Luweibdeh area, which is booming with restaurants and a diverse population, serving as Amman’s hipster/artistic area. Ciao Ciao Pizza was my restaurant of choice as I had heard positive feedback about it.



The small establishment, with seven tables, has a very European vibe, especially given its sidewalk seating area. The custom pizza oven brings a rustic vibe to the location, and the ambiance is cozy in every sense of the word — from the aesthetics to the friendly staff.

Taking a good look at the menu, I found simple offerings consisting of salads, pastas, pizzas, appetizers, and dessert. Yet I was surprised to also discover a burger section. While I am all for pleasing a variety of customers, there is a thin line between keeping customers happy and losing the identity of a place.

Off to a good startI ordered the traditional bruschetta, the Ciao Ciao burger, the spaghetti carbonara, and the creamy chicken penne — but for this last item, I requested rose sauce instead of white.

The small establishment, with seven tables, has a very European vibe, especially given its sidewalk seating area. The custom pizza oven brings a rustic vibe to the location, and the ambiance is cozy in every sense of the word — from the aesthetics to the friendly staff.

The bruschetta came with sliced cherry tomatoes, olive oil, and basil leaves, and was a pure example of a home-cooked version of the dish. Even though it was simple, I was not expecting anything more. I was a fan of the added Rocca leaves, which gave a little kick to the traditional dish, and the simple sprinkle of salt on top. This was a very nice appetizer as a start.



Eggy carbonaraThe carbonara was served next. Here is the thing about carbonara: it is an egg-based sauce, where the yolks are mixed in with parmesan cheese. As the mixture cooks, it should become a creamy-custardy sauce that coats the spaghetti. If the sauce gets too hot, the eggs scramble, and no one wants spaghetti with scrambled eggs.

The key to the dish is to sauté the bacon (traditionally pancetta) in fat and add the spaghetti to coat with oil or butter. Then, the spaghetti should be mixed with the custard-parmesan sauce on the side, allowing the eggs to cook using the heat from the spaghetti, not the heat of the pan. One other method is to add some pasta water to the pan to reduce the temperature slightly, then incorporate the egg and parmesan mixture and cook it low and slow until the creamy sauce develops.

The carbonara that was served to us was basically dry spaghetti with scrambled eggs — a solid lump of pasta.

The carbonara that was served to us was basically dry spaghetti with scrambled eggs — a solid lump of pasta. I had to send the dish back, and when asked what was wrong, the chef explained that most locals ask for the dish to be served with cream, but we had ordered it the traditional way… what?

The carbonara’s second try was, at best, a less-sad version of the first one.


Okay rose and a redeeming pizzaMoving on to the penne pasta with rose sauce: I had been looking forward to the dish’s creaminess, and I have to say it was only okay. Tomato sauce is the heart of every Italian cuisine. It is not so easy to execute: you must balance out the sourness, the sweetness, and the saltiness of the sauce, while developing a hearty and aromatic flavor. Ciao Ciao’s penne rose was bland and lacked depth. While it was not bad, it was only okay, nearly swimming in sauce instead being properly coated.

The pizza — served last — was the dish that was trying to make up for the whole experience. Aesthetically, it was pleasing, served with ricotta cheese, pistachios, and arugula. The Neapolitan pizza, with a puffy crust and thin middle, took on the authentic Italian style, and the dough itself tasted great. It was slightly messy to eat, but I do enjoy that aspect, especially with a blend of hot pizza and cold arugula and cheese.

The pizza — served last — was the dish that was trying to make up for the whole experience. Aesthetically, it was pleasing, served with ricotta cheese, pistachios, and arugula.

Finally, we ordered the tiramisu. This dessert was presented in a plastic container, a choice I would personally rethink for in-house dishes. The mixture itself was airier than most traditional tiramisu, which I believe is the result of folding whipped cream into the mascarpone mixture. There is nothing wrong with that, but the whipped cream should not be fully whipped, only light and creamy; over-whipping the cream before folding results in a dish that is too airy.


The bottom lineOverall, I was not too keen on the overall experience at Ciao Ciao. The place could have given a great deal more consideration to its sauces, techniques, and serving quantities. There is so much potential for such a place, which could become one of Luweibdeh’s best restaurants with its prime location. Unfortunately, this visit did not see that potential unfolding.


In six words: Beautiful place with potential for improvement
What I liked: The pizza
What I did not like: The carbonara
Restaurant best for: Dates and friend gatherings
Price for one: JD15
Rating: 2.5 out of 5


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