So we both ordered the pasta, one primavera style with a garlic and oil-based sauce with lots of vegetables including asparagus, peppers and zucchini. The other was a tomato-basil based sauce with broccoli and mushrooms. We had salads as starters—a simple salad with greens, oil dressing and tomatoes. At each step of the way, we stressed the importance of holding off all cheese, as it has been our experience at many restaurants that cheese (and added oil) is often added to the plate as a default. We did have a nice bottle of Italian wine to complement our dinner. All of their desserts were non-vegan, so we shared a glass of port-style wine from California. (Thank you, Uber!)
To be honest, this wouldn’t be a destination stop for us, though we were happy to get a vegan meal. There is comfort in knowing that if somebody really wanted to go to Ciao, you could have a pretty good meal. And good wine!