Our menu consists of Italian cuisine found in Pizzerias and Italian Restaurants throughout the Chicagoland area. Chicago’s culinary history was strongly influenced by Italian and Greek immigrants thus creating flavor profiles and offerings which are unique and rarely found in other regions of the United States.
My culinary career began back in 1992 when I opened and operated one such Chicago area pizzeria. My subsequent endeavors have lead me to work in both the culinary and hospitality fields throughout the United States, including Las Vegas, Arizona, Florida and Connecticut.
We pay tribute to Ike Sewell and Rudy Malnati, both credited with the creation of the Chicago-style, “Deep Dish Pizza”. This unique offering differs from most other forms of pizza in that; as the name suggests, the crust is very deep creating a thick pizza that resembles a pie more than a flatbread. The crust itself is medium thickness, however; due to the hearty quantities of the finest meat, vegetables and cheeses, the pizza takes on its “Deep Dish” characteristics. The pizza is assembled “upside-down,” meaning the crust is first covered generously with cheese, meats & vegetables and finished with a unique sauce topped with grated parmesan cheese. This tedious, yet satisfying process, requires a longer baking time so please allow 40 minutes for us to prepare your creation.
Mangia Tutto features both Chicago “Deep Dish,” the perceived Chicago-style pizza; as well as, thin crust square cut “Tavern Style” pizza. As native Chicagoans we will tell you while we relished the occasional “Deep Dish” pizza, they were often only enjoyed on special occasions. The thin crust pie is the true “Chicago Pizza” readily available in any Chicago neighborhood.
Our goal is to share with you the flavors and experiences of our lifetime. We look forward to hearing your stories as we meet over the years to come.
Thanks for stopping by,