Munno

Munno will be closed
🇺🇸 Friday July 4th 🇺🇸
See you on Saturday for regular dinner service
🍔 🍻 🌭 🧨
Have a safe and happy Independence Day!

New dessert featuring wonderful spring produce from - individual rhubarb tartlets! Puff pastry, strawberry puree, shingled rhubarb, lemon syrup. We’ll serve these with a quenelle of sweetened mascarpone cream

On special this coming week, spinach and ricotta ravioli. There is something so 😊 about fresh spinach blanketed in butter, sage and parmigiano! The filling is scented with a touch of nutmeg just like in Italy 🇮🇹 🍝 🌿 🧀 🥚 🌾
All made with ❤️ in house, of course

Here at Munno we’re proud to be the final pizzeria featured in 2024 on
I had a blast hosting and explaining the process we go through to create our Roman pizza (pinsa) from flour to plate! Check out the podcast, available of Spotify, Apple Podcasts and other platforms. Come see us, find out for yourself 😋 🍕 🐺

Crostata ricotta e cioccolato 🥧🍫
Short crust pastry, ricotta and dark chocolate nib filling scented with vanilla, orange and cinnamon!
One of my favorite Italian desserts, running as a special for the holiday season.
Want to skip baking this year? Order a whole tart (8-10 portions) with a jar of amarene cherries to go with it, $80

New adorable items added to Troy’s Trinket Market! Stop by Munno tonight and shop for one-of-a-kind, expertly selected vintage holiday gifts
🎁 🎄 🎅 ❄️ 🎁 🕎
Thanks for supporting small businesses this season 😊

Today we received the news that has awarded Munno a Bib Gourmand for the fourth year in a row! We’re so proud to be part of this small group of Chicago honorees 😀🏆

Grand opening! Troy’s Trinket Market is now live! Come on by for unique vintage finds!

giardiniera della casa!
🌶️ 🧄 🫑 🥕 🌱 🫒
cauliflower, Brussels sprouts, radishes, red and yellow bell peppers, Castelvetrano olives, carrots, celery, garlic, fennel seed, oregano, bay leaf, Calabrian chilies, olive oil 😋 pickled in white wine vinegar

😋 Maccheroni alla Genovese 🍝
Artisanal short pasta by with traditional Neapolitan beef and onion stew- low and slow for hours and hours, just with a little red wine, bay leaf, soffritto and patience. Once the meat is all falling apart and the onions are a sweet creamy base you’re done!