CIAOBELLAKITCHEN is also PASTICCERIA ITALIANA in SEATTLE

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Ciao! I am Dani and CIAOBELLAKITCHEN is my fully licensed micro home bakery in Seattle! I am Italian, from Rome and my family is half from Naples, and half from Palermo. It means that everything I bake tastes like the South of Italy.

I am committed to use only quality ingredients that meet my high standards, and the pastries I sell are the same I do for the people I love (and for myself!). Actually, everything started because I couldn’t find Italian pastries when we were in Washington DC.

All my products are made in small quantities by hand (mine) using time, care, and quality in order to ensure you the finest craftsmanship and avoid overproduction and waste of food. I use the freshest and the finest ingredients (where nuts, any flours, and other possible allergens are present).

I use only Italian Imported Flour and I source Organic, Humane Certified, Fair-Trade ingredients whenever possible and prioritize purchasing from small holder farms that work to protects the environment, public health, communities and animal welfare. I try to source ingredients from companies whose goal is to support thriving, resilient communities. I believe that pastries and cakes can be made and enjoyed in a way that allows everyone to benefit.

I want to let you know that I use these ingredients not because I am fancy, I have never eaten organic before moving to Usa, but I do for health issues.

I am gluten intolerant to American flours, and I am not saying American flours are not good, I am just saying that they are different and they make me brutally sick. Same thing with dairy. I only drink (with moderation) organic lactose-free milk because the regular one gives me cystic acne. Took me months and many antibiotics to understand the reason why I hade acne,especially because I never had my whole life!!! Last but not least, I gained more than 20 pounds, eating the same quantities I used to eat in Europe, working out every day and being active all the time.

That’s why I decided to go to to the doctor, saw a nutritionist and studied all the differences between American and European food, sourcing, production, pesticides, sulfites, shel life, bleaching and enriching both pasta and flour etc. So I had to give up a lot of food or eat them in a very very very small quantity.

And that’s why every recipe is thoughtfully developed with minimal ingredients. I don’t use canola oil, high corn syrup, hydrogenated oils, trans fats, food additives, etc. They make me sick and enflame. This is not always possible, especially if using sprinkles or some other edible decorations, but they are outside and can be easily discarded.

This is also the reason why my pastries are so fresh that they don’t last more than 2 days.

Product size, shape and color may vary due to the handmade nature of my work and what is inspiring me in that moment. Pastries, cakes and biscottini made this way might have some small imperfections. That is what makes them unique. Just like you and me.

I am trying to reduce plastic as much as I can, and to use recyclable, or sustainable or compostable packaging. Sometimes these eco boxes can be very expensive and I need to prioritize the ingredients’ quality over the packaging. I don’t like it, but I am too small and no enough space to buying bulk and get better prices.

The recipes I use have a common base, they are all my family recipes. And in the best Italian tradition, none of them was written down on a piece of paper, as they were engraved in the memory of my mamma Pupa, and her auntie Lavinia. So, I when I lost them, I lost my culinary heritage too. Don’t be sad, it took me years to recreate those recipes, but I did it! Many of the goods you are probably eating right now are exactly the same of those I ate growing up. Many others are the creation of my hyperactive curious creative mind, years of study and traveling and my ferocious sweet tooth.

I am working to set up a website for orders. And it is not east.

I just made an amazing pop- up here in Seattle, at the cafè and it was INCREDIBLE! I was sold out and I received a massive dose of love! Thanks again!

If you want to know more about my pop-ups, limited editions, seasonal sales. etc subscribe the cake club writing “cake club” to this number (it’s a text number only) 774 744 2253 and I will send you updates when I have it.