The mixed vegetable platter ($9) supplies roasted red peppers, luscious marinated onions, grilled zucchini, two kinds of olives and crusty Italian bread that you better go easy on if you hope to handle pizza and dessert. What could be more summery than the caprese ($9), vibrant cherry tomatoes and bocconcini (bite-size fresh mozzarella balls) tossed with oregano, basil and olive oil? The pesto salad ($8) has it all working, with mixed greens, grape tomatoes, pine nuts, shaved Parmesan cheese and crispy little potato cubes, dressed with a pesto vinaigrette. The menu proudly points out that the salads are made with local organic produce. So does the "cucina," where you can watch Tuscan pizzamaker Guido Saccone working the wood-burning oven. Hardwood floors, exposed brick, a stained-glass panel and a fireplace set the mood. It's set in a beautifully restored 1913 home, with three cozy dining areas. Their new place (pronounced "chee-bo" it means "food" in Italian) is an absolute charmer. It's the work of Karen and Tony Martingilio, who helped kick-start the salad/pizza/wine bar trend five years ago in Scottsdale with Grazie (which they've since sold). Prices in the Roosevelt Historic District are probably going to spike even higher, now that Cibo has moved into the neighborhood. 4, 2005Īnyone following the real-estate market knows that home prices are exploding in the revitalized historic districts close to downtown Phoenix. Reviewed by: Howard Seftel, The Arizona Republic, Aug.
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