Mesa Mangia Mangia!

Carmina Casso of Ciao! Deli & Pizzeria

Ask and you shall receive, at least for one Forker’s request to have us sit down with someone from Ciao! Deli & Pizzeria in Costa Mesa. Husband and wife Carmina and Ray Casso roll out family recipes as effortlessly as their pizza dough.

What are six words that describe your food?

Comforting, flavorful, fresh, homemade, exciting, delicious.

What are eight words that describe you?

Modest, honest, creative, smart, generous, caring, loyal, open-minded.

Most undervalued ingredient: Red pepper flakes add a kick of flavor to any meal!

Rules of conduct in your kitchen: “If you’re not proud of it, don’t serve it!” One food you detest.

Bitter melon and liver: I have had both, and I will never taste them again.

One food you can’t live without: Bread or pasta are blank canvases!

You can create anything, from the simple to something more flavorful and complex.

Culinarily speaking, Orange County has the best: Mexican food. We love the simplicity of a great street taco: meat, onions, cilantro, salsa and a warm corn tortilla—yum!

What fast food do you admit to eating?

An In-N-Out Double-Double with grilled onions and cheese. Simple, delicious and satisfying!

Best culinary tip for the home cook: Don’t forget to season in the beginning.

After-work hangout: We love Anjin in Costa Mesa—quality food, and it’s open late!

Favorite celebrity chef: I loved watching Rachael Ray and Giada DeLaurentiis. They cook food I can relate to.

Celebrity chef who should shut up: Guy Fieri appears to be more of a TV personality than a chef. And when I’ve seen him cook, I’m not too impressed.

Favorite music to cook by: I love the “Italian Dinner Tunes” playlist my husband created for the restaurant. It has artists from Frank Sinatra and Dean Martin to Tony Bennett.

Best food city in America: They know food in Chicago, from pizza to Italian beef sandwiches to ribs and steaks.

I’ve never had a bad meal there.

What you’d like to see more of in Orange County from a culinary standpoint: More mom-and-pops with heart and recipes from generations past.

What you’d like to see less of in Orange County from a culinary standpoint: Chain foods.

Favorite cookbooks: I don’t really use cookbooks.

When you’re not in the kitchen cooking, what are you doing?

Catching up on Z’s and looking for a new favorite spot to have a great meal.

Weirdest thing you’ve ever eaten: I had sea urchin at a sushi restaurant in the Bay Area. I tried it because I believe in trying any food at least once. I didn’t like the flavor; for some reason, it tasted like I had a busted lip and there was blood in my mouth. Sorry, but it is the only way I can explain it: It tasted like blood.

You’re making breakfast. What are you having?

Fried egg, corned beef or longanisa, and garlic fried rice.

Weirdest customer request: Probably the one from a customer who’s from Pennsylvania and was craving a pizza he used to get there—a baked-ziti pizza. So I mixed up some baked ziti and baked it on top of our pizza. A two-inone.

It actually looked really good!

Hardest lesson you’ve learned: Scrutiny from the public was tough at First. When you put your best foot forward, and someone criticizes you, it knocks you down. The day it sunk in that you can’t please everyone was the day I felt liberated. My job is to just serve the best food I can every day.

What would your last meal on Earth be?

Spaghetti with homemade meat sauce.

Who’s your hero, culinary or otherwise?

My mom and dad are the reason I had the guts to open a restaurant in a depressed economy in 2009 with no experience.

Just the passion, super-hard work ethic and great recipes—not to mention a husband who can sell ice to an Eskimo with his enthusiasm and passion for our food!

Tell us about your food-serviceindustry background.

I worked in restaurants in high school and college, but cooking was always a hobby. I’m just a home cook sharing my recipes with the world. This is our first time opening a restaurant. We are so blessed to be so well-received by so many!

You’re not from Orange County. What brought you here?

I was born in Chicago, and later, my family moved to Orange County. I went to school in the Bay Area and met Ray. I talked him into moving down to OC to open Ciao!

Deli & Pizzeria. The rest is history.

Favorite places to eat (besides your own): For breakfast, we love to go to Flappy Jack’s in Orange—consistently great flavor, and huge portions you can share. For a great Italian beef sandwich, we go to Portillo’s in Buena Park and get the Big Beef with sweet and hot peppers. It is close to the beef sandwiches we love in Chicago. For the best pastrami sandwich, we go to Langer’s in Los Angeles. It is worth the drive!

What desserts sell out?

My mom’s homemade tiramisu and the Oreo cheesecake.

How do you like your pizza?

Margherita-style with tomato and basil.

Last movie you watched: Extremely Loud & Incredibly Close.

Biggest challenge to owning your own business: Having time for yourself. I need a freaking haircut!

What dish would you tell newcomers to Ciao! To try first?

The Chicago Italian beef with a pepperoni pizza. Or baked ziti, or lasagna. Or Ray’s hoagie with pepperoni.

What would you be doing if you weren’t in this business?

I’d be in health care, cooking for fun like I did previously.

What advice do you have for those who might be thinking about a career in food?

If you don’t have a passion for food, do something else. I love what I do now— so rewarding!

What do you see yourself doing in five years? Ten years?

Opening another location!