{"id":62345,"date":"2022-12-27T00:01:22","date_gmt":"2022-12-27T06:01:22","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62345"},"modified":"2023-01-03T13:27:26","modified_gmt":"2023-01-03T19:27:26","slug":"cibo-phoenix-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62345","title":{"rendered":"Cibo – Phoenix, Arizona"},"content":{"rendered":"
\n
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Cibo, One of the Best Pizza Restaurants in the Country<\/figcaption><\/figure>\n

Inasmuch as they’re both Romance languages, there are a lot of similarities between Spanish and Italian. \u00a0Because Spanish was my first language, if spoken slowly enough I can probably understand thirty-percent of what is spoken in Italian. \u00a0Alas, not all Spanish and Italian terms are lexical cognates. \u00a0That is, they don’t have the same etymology or derivation. \u00a0For example, the Italian term “mangia<\/em>” means “eat up” (naturally, it’s one of my favorite Italian words) while perhaps its closest Spanish equivalent is “come<\/em>.” \u00a0Another Italian culinary term every self-respecting gastronome recognizes is “cibo<\/em>” which translates in English to “food.” In Italy, life revolves around the preparation and enjoyment of good food (cibo buono). \u00a0 Hmm, maybe I should have been born Italian? \u00a0<\/span><\/p>\n

As a gastronomo prolifico (the Italian AND Spanish translation for both words), I feel a profound connection to Elena Davis who writes the fabulous blog Cucina by Elena<\/strong><\/a> in which she shares recipes and memories of having grown up in Lo Stivale. \u00a0She’s a lady after my own heart. \u00a0Take this paragraph: \u00a0“In Italy, if we aren’t eating, we are probably talking about eating. \u00a0The word Mangia (verb: mangiare), pronounced man-juh, definition: eat-up!!” \u00a0Yes, you literally say it with exclamation points with your hands in the air. \u00a0It is one of the most common words in the Italian language. \u00a0If I am not mistaken, Italians say “mangia” more than they say “ti amo,” (I love you). \u00a0Mangia is a term of love all on its own<\/em>.” \u00a0If that doesn’t bring a tear to your eyes, maybe you need a trip to Oz so the wizard can give you a myocardial tune-up.<\/span><\/p>\n

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Spectacular Tree-Lined Patio<\/figcaption><\/figure>\n

In a recent interview with the lovely Terry Travis, the engaging hostess of KKOB’s The Weekend<\/strong><\/a> program, she asked me what makes a restaurant great. \u00a0Aside from the food (obviously), service and ambiance, I touted the experiential aspects of a meal. \u00a0With whom you’re dining (outside a restaurant’s control) has as much to do with a great meal as the food, service and ambiance. \u00a0I’m blessed to share most of my meals with my beautiful bride and with great friends and that in itself makes a meal special. \u00a0Elena Davis’s writing indicates she shares my sentiment in understanding the importance not only of food, but in experiential aspects such as dining with people you love.\u00a0<\/span><\/p>\n

Given an opportunity to take Elena and her family for a meal, I would probably take her to Cibo, an aptly named Italian restaurant that’s been feeding families since 2005. \u00a0 Phoenicians (an actual\u00a0demonym for people from Phoenix) have not only reveled in nationally acclaimed food, but in a dining experience wholly unlike any other in downtown Phoenix. \u00a0With Cibo, it’s hard to believe you’re dining at a downtown eatery or in the Sonoran desert. \u00a0Seemingly out-of-place in a mostly residential part of the city with a canopy of assiduous trees providing shade and beauty, it feels far separated from the hustle and bustle of the city.<\/span><\/p>\n

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The Entrance to Cibo Takes You to Numerous Dining Rooms<\/figcaption><\/figure>\n

Cibo is housed in a bungalow-style home dating back to 1913, one year after Arizona became a state. \u00a0The bottom floor is sectioned off into several small dining rooms. \u00a0It’s got both modernity and the trappings of a charming historical home converted to restaurant. \u00a0A large brick patio sits neath a canopy of assiduous, shade-giving trees, some festooned with twinkling lights, others with faux olives. \u00a0Heat lamps keep diners warm–even in 72-degree weather just after the sun goes down. \u00a0That wasn’t lost on a couple from Michigan sitting at an adjacent table. \u00a0Having left boom cyclone weather in the Wolverine State, they couldn’t quite comprehend someone being cold in winter weather Michigan would kill for.<\/span><\/p>\n

Wood-fired pizzas, homemade pastas, antipasti and other Italian comfort food favorites aren’t the only reasons Phoenicians love Cibo. \u00a0This is a restaurant with a heart, one that gives back to the community. \u00a0Over the years, Cibo has provided daily meals for thousands of needy people at the Andre House<\/strong><\/a>, a nonprofit organization serving downtown Phoenix. \u00a0On a more personal level, you’ll be treated like royalty by the wait staff. \u00a0Our server checked up on us frequently while similarly attending to the needs of several other tables. \u00a0<\/span><\/p>\n<\/div>\n

\n
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IL Tagliere<\/figcaption><\/figure>\n

Chef and co-owner Guido Saccone grew up in Napoli, the birthplace of pizza and still one of the great food cities in Italy. \u00a0Cibo is the essence of Napoli, a sentiment shared with us by the couple from Michigan who visited Lo Stivale earlier this year. \u00a0It’s a one-of-a-kind gem named one of America’s 101 best pizzas<\/strong><\/a>\u00a0by the Daily Meal which ranked it 23rd. \u00a0Eater named it one of 16 Essential Phoenix Pizzerias<\/strong><\/a>\u00a0. \u00a0In October, 2022, Phoenix New Times ranked Cibo as one of Phoenix’s ten best pizzas<\/strong><\/a>, just behind Bottega Pizzeria Ristorante.\u00a0<\/a>\u00a0<\/strong> The Phoenix New Times, by the way, is just another source who believes “It’s always a good time to make the argument that Phoenix is the best pizza town in America<\/em>.” \u00a0It’s got my vote!<\/span><\/p>\n

It’s not all about pizza at Cibo–not by a long shot! \u00a0Cibo has a very comprehensive menu based on classic Southern Italian dishes. \u00a0Do your best to visit during the dinner serving where more options abound. \u00a0We couldn’t get \u00a0dinner seating so we did the next best thing. \u00a0We got reservations for 4PM, figuring we could linger over an appetizer until 5. \u00a0That strategy paid off and we didn’t necessarily have to eat at a snail’s pace. \u00a0All it took was ordering the Il Tagliere<\/strong><\/em> (wooden board with a selection of imported Italian meats (spek, mortadella, spicy salami, sweet salami), cheese (pecorino Toscano, burrata, goat cheese and other) and a changing selection of fruit, nuts and tasted vegetables). \u00a0As boards go, this wasn’t the most diverse, particularly in the cheese department. \u00a0What makes the best boards successful is a diversity in textures and flavors. \u00a0Three of our cheeses were soft and mozzarella-based. \u00a0All were good, but we would have appreciated a change of pace. \u00a0Now, the olives were terrific, a definite highlight.<\/span><\/p>\n

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‘Nduja<\/figcaption><\/figure>\n

In my estimation, Cibo’s pizza certainly earns all its accolades. \u00a0At least the Pizze Rosse (pizza with tomato sauce) does.\u00a0<\/span>\u00a0Christened ‘Nduja<\/strong><\/em>, my pie is named for the\u00a0spicy, spreadable pork sausage from the Calabria region of Southern Italy. \u00a0Its spreadable properties are somewhat reminiscent of the sausage used on Chicago-style deep-dish pizzas. \u00a0The piquancy of the sausage is likely attributable to Calabrian peppers, a pepper significantly higher on the Scoville scale than a jalape\u00f1o. \u00a0 It imbues the pizza with a pleasant piquancy that pairs very well with red onions and melting dollops of creamy mozzarella. The sauce is superb! \u00a0A discernible but gentle char on a pillowy crust gives way to a thin pie that’s best eaten folded over (or with a fork). \u00a0The generosity of ingredients assures you can’t eat it otherwise. \u00a0In two visits to Arizona pizzeria’s during our December, 2022 trip, I managed to eat two entire pizzas. \u00a0It’s been a long time since I’ve done that.<\/span><\/p>\n

Desserts are one of the best other reasons for visiting Cibo for dinner. \u00a0Dinner’s dessert specials include a number of coppa dishes. \u00a0No, not the coppa that translates to the salami coming from the shoulder of a pig. \u00a0Coppa, in this case, is a layered creamy dessert. \u00a0Coppa mascarpone<\/strong><\/em>, for example, is a chocolate cream topped by a smooth mascarpone cream, topped with Amaretto cookie crumbs and chocolate curls. \u00a0 You can’t top that dessert. \u00a0Nor can you beat the Coppa Limone<\/strong><\/em> (sponge cake soaked in lemon juice followed by vanilla flavored cream, topped with lemon sauce and chopped pistachios). \u00a0Both desserts are rather on the small side (which explains why my Kim also had a scoop of ice cream topped with chocolate sauce) but are huge in terms of flavor.<\/span><\/p>\n

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Top: Vanilla Ice Cream. Bottom: Coppa Limone and Coppa Mascarpone<\/figcaption><\/figure>\n

Because experiential aspects of a meal are as important as the food, service and ambiance, Cibo is one of those rarefied restaurants that meets all criteria for a wonderful meal. \u00a0It’s quite simply one of the very best pizza and Italian restaurants in the Southwest.<\/span><\/p>\n

Cibo Urban Pizza<\/strong>
\n603 N 5th Avenue
\nPhoenix, Arizona<\/strong>
\n(480) 441-2697
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 27 December 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>:’Nduja, \u00a0Vanilla Ice Cream, Coppa Limone, Coppa Mascarpone, Il Tagliere
\nREVIEW #1310<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Inasmuch as they’re both Romance languages, there are a lot of similarities between Spanish and Italian. \u00a0Because Spanish was my first language, if spoken slowly enough I can probably understand thirty-percent of what is spoken in Italian. \u00a0Alas, not all Spanish and Italian terms are lexical cognates. \u00a0That is, they don’t have the same etymology or derivation. \u00a0For example, the Italian term “mangia” means “eat up” (naturally, it’s one of my favorite Italian words) while perhaps its closest Spanish equivalent is “come.” \u00a0Another Italian culinary term every self-respecting gastronome recognizes is “cibo” which translates in English to “food.” In Italy, life revolves around the preparation and enjoyment of good food (cibo buono). \u00a0 Hmm, maybe I should have been born…<\/p>\n","protected":false},"author":1,"featured_media":62477,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[28,703,71,68,553],"tags":[2547,2543,2541,2542,2437,2540,2550,2539,2549,2548,1155,2546,805,2545,2544,789],"class_list":["post-62345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-dog-friendly","category-italian","category-pizza","category-across-america","tag-nuda","tag-16-essential-phoenix-pizzas","tag-2541","tag-americas-101-best-pizzas","tag-boards","tag-bungalow-style-home","tag-chef-guido-saccone","tag-coppa-desserts","tag-coppa-limone","tag-coppa-mascarpone","tag-dog-friendly-patio","tag-il-tagliere","tag-pasta","tag-phoenix-new-times","tag-phoenixs-ten-best-pizzas","tag-pizza"],"yoast_head":"\nCibo - 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