owner of Tortello and
Chicago magazine’s host, held an
interactive Zoom dinner party and cooking event
on Thursday, July 9, 2020.
$125 dinner for two
Enjoy a four-course dinner from Tortello alongside Dario Monni as he demos how to prepare his signature Chiusoni alla Gallurese.
House-made Focaccia with ricotta, honey, olive oil.
(Cook along with Dario Monni)
Chiusoni alla Gallurese
Includes: Fresh chiusoni pasta, onion, shallots, Italian pork sausage, toasted ground fennel seed, heavy cream, white wine, saffron, parmigiano reggiano and Italian parsley.
90+ Cellars Lot 27 Barbara d’Alba, Piedmont, Italy
About Dario Monni
A native of Venice, Italy, Dario Monni and his Chicago-born wife Jill Gray opened Tortello, a classic family-owned pastificio (fresh pasta shop) and chef-driven casual restaurant, in Chicago’s Wicker Park neighborhood in July 2019. Located near the bustling intersection of Division and Wood Streets, Tortello is the debut concept by Monni, who has an extensive background operating world-class food and beverage programs throughout Italy, London and Dubai. Tortello was recently nominated for a Jean Banchet award for best counter service restaurant 2019. Inspired by the classic pastificio found in many Italian towns, Tortello boasts a handmade pasta program where sfoglinas (pasta makers)—trained by a 65-year-old sfoglina from Puglia, Italy—can be seen in the front window crafting a variety of daily fresh “nonna-style” pasta by hand as guests dine. The chef-driven menu is focused on high quality ingredients—imported from Italy and from local farms—and takes pride in making everything in house.
INCLUDED IN THE TICKET PRICE:
Dinner for two (2)
Pre-measured ingredients for cooking demo
(1) bottle of 90+ Cellars Lot 27 Barbara d’Alba, Piedmont, Italy
Access to the exclusive Zoom session with Dario Monni
Tax & gratuity included
A portion of the event proceeds will benefit After School Matters’ Culinary Buffet program. Teen apprentices in After School Matters’ Culinary Buffet program learn the culinary skills and methods used in professional kitchens. By preparing a variety of dishes and menus, teens develop skillsets and foundational knowledge of the culinary arts, and gain exposure to a variety of new foods and flavors. Teens earn stipends for their participation in the program.
All ticket sales are final. We are not able to accommodate menu modification or substitutions. Guests must be 21+ to attend.
QUESTIONS? Please email firstname.lastname@example.org.
Chicago magazine will contact you to arrange your pick-up time at Tortello via email.