Aug 24, 2020 | Bello Menu Spotlight, Business Metaphors, Italian Food
The Italian cuisine is a very old one. And while there are very traditional dishes, Italians have always tried new ingredients as they came available. Tomatoes, for example, were brought to Italy in the 1500s from America. We didn’t turn our noses at them for...
Aug 21, 2020 | Bello Menu Spotlight, Business Metaphors, Italian Food
As an Italian, I am a huge believer in tradition. We have recipes that date back over a thousand years. There is a reason that all of them entered our tradition in the first place. Bresaola is a traditional cured meat that is very useful because it takes a less...
Aug 18, 2020 | Bello Menu Spotlight, Business Metaphors, Italian Food
As we all know, six sigma is a set of tools and techniques to improve processes with the goal of reducing defects. This is very important in restaurants where food is made under conditions of high pressure. My development of our award winning Aqua Pazza (Fish in...
Aug 17, 2020 | Bello Menu Spotlight, Business Metaphors
In every business, entrepreneurs struggle to keep things consistent for customers vs trying to innovate and improve. It’s the same in the restaurant business. People want to know what to expect when they order a dish. Of course, they also want to be in a...
Feb 5, 2020 | Bello Menu Spotlight, Press
Jennifer Tanaka at Coast Magazine challenged us to make a dish with sunchokes. It’s on the menu now and it’s very good, if I must say so myself. Read More
Dec 19, 2019 | Bello Menu Spotlight, Press
“Chef Sandro Nardone’s branzino in brodo is simply spectacular. The fish is gently poached in a lemony broth with cherry tomatoes, garlic and chilies. 1200 Bison Ave., Newport Beach, 949-520-7191, bellobysandronardone.com” Read more here.
