Bellissimo Ristorante Italiano features breads and pastas made fresh daily with a pasta making station in the center of the modern Italian eatery.
Bellissimo’s signature dish is Spaghetti, made fresh daily by hand with White Sonora wheat from the Yaqui lands of Vicam, Sonora. In addition to Spaghetti paired with a variety of made-from-scratch sauces such as a Rustic Tomato Sauce, 30-Clove Vodka Sauce, Bolognese, Alfredo and more, the menu also features an array of classic Italian favorites such as Chicken Parmesan, Gnocchi, Chicken Marsala and two varieties of Baked Lasagna, as well as shared plates and starters, bruschetta, salads, soups, sandwiches and homemade desserts.
In addition to the extensive menu, the bar at Bellissimo offers a selection of draft and bottled beer, as well as an assortment of specialty cocktails. The restaurant’s wine list features a large selection of highly rated wines from Italy.
Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.
Chef de Cuisine Chris Wilson has lived in Tucson for 39 years. He has 30 years of experience in cooking and has worked at many of the resorts in the Tucson area, as well as the Scottsdale Princess Resort in Scottsdale, Arizona.
Chef Wilson is a graduate of the Scottsdale Culinary Institute and is a member of the Chaine de Rotisseurs. Chef Wilson opened the Tequila Factory in 2003 and ran the Bellisimo Restaurant until 2007. He has been the Chef de Cuisine at Festa International Buffet in Casino Del Sol since 2003.
Chef Wilson credits his mother’s adventurous style in cooking for sparking his interest in the Culinary Arts. He says, “Being a Chef allows me to express my creativity, and I love to see the look on people’s faces when they enjoy the food I have made for them.”