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Born and raised in Italy, Dario Monni has been steeped in the rich Italian food culture 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 food store. His summers were spent in rural Sardinia, where his father’s family worked as shepherds, cheesemongers and butchers, imparting onto him the deep-rooted value of the region‘s rituals, honest ingredients and dedication to an authentic craft.

When making something with only two ingredients, everything needs to be perfect.  Tortello uses the very best flour, imported from a family mill in Italy since 1832.  They are the last remaining mill to take the extra step of washing the wheat before milling the flour, and you can feel their extra care in every batch of dough.  Tortello buys their tools from true craftsmen; from bronze handmade tools of Sardinia to wooden boards and rolling pins. Tortello is inspired by the generations of Italian nonnas and mammas who have been pouring their love into this craft.  

Tortello is honored to be recognized and awarded: