Ciao, babe · Avanti Food and Beverage · LoHi, Denver
Florentine schiacciata sandwiches and Roman pasta, built from ingredients imported from Italy every week. Big bread, thick smears, meat sliced thin and piled high. This is the stall Denver lines up for.
Watch the Truffle Babe go together, layer by layer, right here.
$17 to $20
Schiacciata sandwiches, the Truffle Babe at the top of the board
$15 to $19
Roman pastas, carbonara and cacio e pepe, served to walk or sit
Weekly
Ingredients imported from Italy, every single week
Next door
Right beside Berliner Haus, our sister stall at Avanti
The buildWatch it made
Five layers, in the order the counter builds them. This is the Truffle Babe, the sandwich that carries the board. Keep scrolling.
Assemblea
Five layers, one sandwich. Florence turned this format into lines out the door. Denver is next.
Layer 01
Florentine flatbread, crisped in olive oil. The base of the whole board, baked to be carried.
Layer 02
The creamy heart of burrata, spooned on thick so it settles into the bread instead of sliding off it. Every build starts here.
Layer 03
Slow roasted, sliced thin and piled high. The Truffle Babe runs $20 and carries the menu.
Layer 04
Peppery and bright against the rich. Color is a flavor here.
Layer 05
Pressed for ten seconds. Heat, weight, patience. That is the whole technique.
The point
One hand, no plate, no fork. Made for the bar rail, the patio, and the walk back to the office.
FormatsHow it is served
Nothing about the kitchen changes. The same schiacciata, the same pasta, the same cones, served in packaging that matches how a food hall actually eats: standing, sharing, walking.
01
Schiacciata cut and wrapped to carry, cones built for one hand, pasta in a sealed walking cup with a fork. If it needs a tray and two free hands, it is not on this board.
02
For groups at a shared table: schiacciata cut for the table, cones, and tiramisu, boxed as one order. One decision at the counter, food for the whole crew, and it doubles as the catering sampler.
03
Sealed cups and tight wraps that survive the walk back to LoHi and the ride home. The sandwich lands looking like the one on this page, not like luggage.
NextIn the works
New formats in testing at the stall. Babe Club members hear about every one of these first, before they hit the menu.
Rome's sealed pizza pocket, stuffed with slow cooked fillings. One hand, no leaks, built for the hall.
A dozen mini schiacciata bites in one box. The table snack, the office bribe, the party trick.
Lobster bisque worked into rice, risotto style, bisque tossed through pasta, and a four ounce bisque shooter to start.
Bisque by the quart, pasta and sauce by the pint, and a Schiacciata Kit for two. Dinner from the stall, at your table.
Your turnAt the counter
Same bread, same thick smear, your call on the pile. Everything below is really on the Ciao Babe board. Tap an ingredient and watch it land.
Your Babe: stracciatella, porchetta, arugula, on schiacciata.
Schiacciata sandwiches on the board run $17 to $20, the Truffle Babe at $20. Whatever you build here lands in that range at the stall.
MembersThe Babe Club
Texts, not emails. A few a month, each one worth opening: a perk, a special, or first word on something new at the stall.
One mobile number. That is the whole signup.
GroupsCatering
The stall food that already travels, boxed for a crowd. Platters of schiacciata cut for sharing, Babe Boxes by the dozen, cones and tiramisu to round it out. Tell us the date and the headcount, and we will come back with a plan and a price.
Two minutes. We reply with a plan and a price.
The barPairing at the bar
Avanti holds the hall's liquor license, so the stalls do not pour. That does not stop the pairing: order the pour at Avanti's bar, show them the match, and bring it back to the stall food it was built for.
Rich porchetta and truffle want bubbles and bitter. The match: a proper spritz, poured at Avanti's bar.
Guanciale and pecorino want something crisp and dry to cut through. The match: a cold Italian white, poured at Avanti's bar.
A table full of schiacciata wants a pitcher, not a glass. The match: a spritz pitcher for the crew, poured at Avanti's bar.
Coming soon: Flight Nights, ticketed evenings with Avanti's bar. Three small plates from the stall, three pours from the bar. Babe Club members get first word.
Find usVisit
Avanti Food and Beverage
3200 N Pecos St
Denver, CO 80211
Come hungry, order at the counter, and take it to the patio or the bar rail. We are right next door to our sister stall, Berliner Haus, German street food from the same kitchen crew.
Pide el menú en español en el mostrador, o escanea el código QR en el puesto. Ask for the Spanish menu at the counter, or scan the QR code at the stall.
Order the Truffle Babe and a tiramisu. Join the Babe Club on the way out and the next visit starts with a member special.
The story
Ciao Babe is dedicated to Dimitri, Niko's father, whose Italy is in every layer.
Chef Niko Diamantopoulos built Berliner Haus next door into the truck and stall Denver knows. Ciao Babe, opened in June 2026, is the other half of his story: the Italian side, ingredient first, imported weekly, and served without a single apology. Hey, babe. That is the whole menu philosophy.
