In University City, restaurateur Michael Del Pietro has created his dream concept with CIBO Italia, bringing the all-day eatery to the neighborhood he’s proudly called home for the past 35 years.
The accomplished industry stalwart comes from a long line of industry lifers, growing up with family eatery Del Pietro’s and going on to own and operate several businesses of his own. He currently runs two locations of Sugo’s Spaghetteria in Frontenac and Edwardsville.
With CIBO (Italian for “food”), Del Pietro has built a multi-faceted casual eatery in a contemporary yet cozy setting. “CIBO offers three concepts under one roof. In the morning, we’re doing pastries and coffee. In the afternoon, we have pizza by the slice – Roman- and New York-style – and Italian sandwiches and salads,” he says. “In the evening, we’re doing classico-style pizza, cicchetti, and housemade pastas.”
The eatery’s clean, contemporary interior features warm tones, abundant natural light, and sleek wood-and-marble tabletops. Housed in a former auto shop, the dining room opens through bi-fold doors onto a spacious, covered front patio, creating an airy indoor-outdoor vibe for al fresco dining and drinks.
Pops of color throughout the design come from potted plants, a green-tiled bar facade, and eye-catching Bianco DiNapoli tomato cans. Perhaps most impressively, a partially open kitchen gives guests a glimpse behind the scenes, where chefs can be seen cooking up from-scratch fare using a fiery deck oven. Nearby is a display case filled with housemade pastries.
Highlights from the dessert counter include housemade tiramisu and panna cotta cups as well as biscotti from Del Pietro’s mother, Mary Rose. From the morning menu, choose from options such as breakfast paninis and pizzettes, French toast, and The Americano plate with grilled salsiccia, eggs, and roasted potatoes.
Lunch options include Sugo’s meatball sandwich; a grilled salmon plate over quinoa with salsa verde; and pizza by the slice in options such as New York-style with pepperoni, banana peppers, ricotta, hot honey, and grated Parmigiano.
Dinner highlights include zucchini carpaccio; scampi pizza with shrimp, extra virgin olive oil, burrata, and pesto; and Del Pietro’s personal favorite pasta: orecchiette with roasted cauliflower, parsley, chicken jus, and Parmigiano…