Tortello's menu is chef-driven, with everything made in-house. We are committed to simple high quality ingredients, sensible portions, and to handmade and al dente pasta. We prioritize purveyors who are local, diverse, and family-owned. Above all, we strive to serve plates of love like nonna does.
While pasta is the protagonist in our story, our pastas are complemented with a variety of stuzzichini (finger foods), simple yet exquisite verdure (vegetable dishes), and classic dolci (desserts), along with a curated menu of Italian wine, beer, and cocktails.
Favorites include our signature burrata-filled tortelli with sage and hazelnuts, chiusoni with gallurese sauce, and our focaccia with ricotta, honey & olive oil. Weekly specials always keep things interesting.
Like you'll find in every town in Italy, Tortello is also a fresh pasta shop. We have a case full of pasta available by the pound, and accept custom pre-orders 24 hours in advance.
Like Dario's nonno Alifer, who had his own specialty food shop in Venice in the 60s, Tortello has a curated selection of imported wine, oil, honey, salt, and other delicacies, in addition to our housemade sauces, focaccia, and aged parmigiano reggiano.
You can find Tortello fresh pasta at many local grocery stores throughout Chicago, including Totto's Market, Paulette's Market, Olivia's Market and FoxTrot. Let us know if there's a market you wish carried our pasta.
Bring a bit of Italy into your own kitchen with one of our housemade mealkits for 2. Choose from ragu, pomodoro, cacio e pepe, or our signature burrata tortelli. Our mealkits include fresh pasta, sauce, and toppings. Available through Caviar, Doordash, FoxTrot, and at our shop.
THE STORY OF TORTELLO
Born and raised in Italy, Dario Monni has been steeped in the rich food culture of Italy from an early age. In his hometown of Venice, Monni learned the art of preparing handmade pasta from his “nonna” while listening to stories of his grandfather’s specialty foods store. His summers were spent with relatives on his father’s side in rural Sardinia, where his family worked as shepherds, cheese-mongers and butchers, imparting onto him the deep-rooted value of the region’s unique rituals, pristine ingredients and simple dedication to an authentic craft.