"Italian food is very simple. We work with the best ingredients and then incorporate those ingredients and techniques to achieve certain results... that's where they're transformed." - Chef Sandro Nardone
Sandro Nardone was born in Atina, Italy, a small town between Rome and Naples. He grew up in a family of chefs and from an early age, food was his passion.
His parents ran a small chain of restaurants together. His mother, Giovanna, was the executive chef and hand made a range of charcuterie from pigs raised by an aunt. She also produced her own olive oil from the family olive trees. Her polenta was so famous that the most important politician in Rome would visit the house to eat it. His Aunt Angelina made the best Scamorza cheese in Italy. Pope John Paul II was one of her loyal customers.
Sandro studied cooking in Italy and later worked at several restaurants including the famous Al Mulino outside of Rome. He spent every penny that he earned eating at the most innovative restaurants in Italy to learn more about modern Italian food.
In 2012, Sandro came to the United States and founded Angelina’s Pizzeria in Dana Point. He was recognized as having some of the best brick oven pizza in Orange County, but his menu was limited by the size of the kitchen and he was unable to truly expose Americans to the unique cuisine that he had spent years developing.
He created Bello in 2019 to bring that cuisine to the dining public. Sandro’s cuisine has its roots in classic Italian cooking. It emphasizes simplicity, perfect seasonal ingredients and rigorous technique. But it also uses Sandro’s restless creativity to provide new dishes, new twists on the classics.
Nardone enjoys offering a new Italian dining experience to Orange County. Classic Italian food the way it’s made in Italy. And modern Italian food like the food served in the top restaurants in Italy. All in a space that is uniquely Italian. We look forward to hosting you.