Tortello

Pasta vs. Noodles: The Art of the Craft, side by side.
Join us for a one-of-a-kind evening as we explore the delicious dialogue between Italian pasta and Japanese noodles with our dear friend, the legendary “Ramen Lord” Mike Satinover of Akahoshi.

Experience Mike’s unparalleled commitment to ramen technique alongside Tortello’s Dario Monni and Chef Annie’s passion for handmade Italian pasta. Together, you’re in for an interactive, playful journey through live chef demos, the "why" behind the dough, and the wonderful differences & similarities between these two worlds of master craft. We’ll be diving deep into a head-to-head tasting, featuring both "soup" and "soupless" expressions of each tradition.

Wednesday, July 22 • 6:30 PM
Tortello DeSora (Upstairs at 1746 W Division St.)
4 courses, live demos, endless craft.

Get your tickets now, link in bio!

Cheers to all the dad’s out there and at Tortello. Dario is our papá #1, and Romeo & Rocco couldn’t adore him more. And a special shout out to Jill’s dad, who has been Tortello’s biggest fan since day 1. Hard things are easier when you have someone like Allen in your corner!

When you host your event at DeSora, you're getting more than just a beautiful venue. You’re getting a dedicated team obsessed with the details, an incredible culinary experience, and a space designed to bring people together.

Photographer: Iffat .photos

Buon compleanno Jill! From day 1 of Tortello, setting up permits and payroll while 9 months pregnant with a full time job… to today - all in and running wholesale, events and a hundred other behind-the-scenes details… Tortello wouldn’t be possible without you. Happy happy birthday!

We can hardly believe it, but July 1st marks our 7th anniversary, and we’re throwing a party to celebrate! Classic aperitivo vibes, live music, flowing drinks, incredible bites, and an à la carte menu featuring the best of Tortello.

🔗 Head to the link in our bio to grab your tickets now!

When Dario moved to Chicago, the pale yellow yolks of grocery store eggs broke his Italian heart. Back home, his Nonna’s chickens ate a beta-carotene-rich diet that yielded deep, vibrant orange yolks.
So, he did what any obsessed pasta maker would do: knocked on local farm doors until he found a partner willing to feed chickens a custom diet. We literally held up a paint wheel to yolk after yolk until we hit that perfect, rich Italian hue. (Turns out, the chickens loved the gourmet upgrade too).

This weekend’s special: Spaghetti alla Carbonara.
Our fresh, al dente spaghetti tossed in a silky sauce of super amber farm egg yolks, Pecorino Romano, freshly cracked black pepper, and crispy guanciale. Creamy, salty & savory. Buon appetito!

And a little fun fact: a respectable carbonara NEVER uses cream.

🎓 Celebrate their big milestone with handmade Tortello catering. You bring the graduates, we’ll bring the pasta.

Explore our catering menu in our bio.