Located in the heart of the Napa Valley, Ciccio features a dynamic, yet simple menu of pizzas and Italian entrees driven by our beautiful wood-fire oven and locally sourced ingredients (some of which come from our own gardens at the Altamura Ranch.)
Ciccio is family owned and operated by Frank & Karen Altamura and their two sons, Frank and Giancarlo.
We hope that you can sit down, relax, and have fun while enjoying our food and wine!
For the latest news, please visit our Facebook page at facebook.com/ciccionapavalley.
Winery and Gardens
Our family's passion for food comes paired with our wines from Altamura Vineyards and Winery, located in the bucolic portion of Napa Valley known as Wooden Valley. Here, at the Altamura Ranch, we make our family of estate wines, including those featured at Ciccio.
The "ranch" has been in our family since 1855. It not only produces our world class vineyards, but a bounty of vegetables and herbs as well!
To learn more our vineyards and winery, or to schedule a visit to the Altamura Visitor Center, please visit our website at altamura.com.
Chef Bryant Minuche
Bryant Minuche's culinary journey started at a very early age, where spending time in his family's restaurant was just a part of his daily routine. During high school Minuche worked at renowned restaurants in New Jersey then attended the Culinary Institute of America in Hyde park, NY. When it came time for Minuche's "semester away", he worked side by side with Chef Larry Forgione, who has become a long-time culinary mentor to Minuche.
After graduating with a Bachelors in Culinary Arts Management and a concentration in American Food Studies of Farm to Table, Minuche had major stints in Three Michelin-starred restaurants, such as Eleven Madison Park and Le Bernardin, in NYC. After his time on the East Coast, Minuche moved back to California and helped open Ninebark in Napa, working alongside Chef Matthew Lightner.
After Ninebark, Minuche went on to work with Chef Polly Lappetito at Ciccio Napa Valley, learning traditional Italian flavors. Minuche incorporates everything he has learned along his culinary journey, and puts his own twist on traditional Italian cuisine.