Authenticity is a weird word in the food world. People throw it around like confetti at a wedding, but when you’re standing in the middle of Lakeview or Bucktown, authenticity usually boils down to one thing: does this taste like someone’s grandmother actually made it? Most of the time, the answer is "sorta." But Italian Homemade Company Chicago basically ruined my ability to eat boxed pasta ever again.
It started in San Francisco, actually. The founders—Alice Carbone Tenney, her husband Mattia Cosmi, and their partners—wanted to bring the specific, gritty, flour-dusted reality of a Romagnolo pastificio to the States. They weren't looking to build a white-tablecloth temple. They wanted a spot where you could see the dough being rolled and the tortellini being pinched by hand. When they finally expanded to Chicago, they brought that same "zero-frills, all-flavor" energy to a city that already thinks it knows everything there is to know about Italian food.
What’s the Deal with the Menu?
If you walk into the Chicago locations expecting a forty-page leather-bound menu, you’re gonna be disappointed. It’s a choose-your-own-adventure situation. You pick a pasta shape. You pick a sauce. You maybe add some meatballs or a side of rapini if you’re feeling like you need a vegetable.
The pappardelle is the heavy hitter here. It’s thick. It’s wide. It has that specific "bite" that you only get when the egg-to-flour ratio is exactly right and the pasta hasn't been sitting in a dry box for six months. Honestly, if you aren't ordering the Bolognese sauce with it, I don't know what to tell you. Their Bolognese isn't that bright red, sugary stuff you find in jars. It’s a deep, brownish-orange, slow-cooked meat sauce that tastes like patience. It clings to the pasta. It doesn't just slide off to the bottom of the bowl.
Then there’s the Cassoni.
Most people in Chicago know what a calzone is. A Cassoni is different. It’s a specialty from the Romagna region—basically a thin, unleavened flatbread (piadina) filled with stuff like mozzarella and tomato or sautéed spinach, then folded and grilled. It’s street food. It’s something you eat while walking down the sidewalk, probably dripping a little bit of grease on your shirt, and not caring even a little bit.
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Why Italian Homemade Company Chicago Hits Different
Chicago has no shortage of Italian joints. We have the high-end spots in the West Loop where you need a mortgage to afford the wine list, and we have the old-school red sauce joints in Heart of Italy where the "gravy" has been simmering since 1974.
The Italian Homemade Company Chicago fits in the middle. It’s fast-casual, but the quality is better than most sit-down restaurants. It’s the kind of place where you see guys in suits sitting next to college kids with flour on their leggings.
One thing people get wrong? They think "homemade" is just a marketing term. At the shop, you can literally watch the pasta machines humming. They use high-quality flour and real eggs. No preservatives. No weird stabilizers. This means the pasta is alive, in a sense. It absorbs the sauce. If you take it to-go and wait three hours to eat it, it’s gonna be a brick, because real pasta doesn't wait for anyone. Eat it immediately.
The Piadina Factor
Let’s talk about the Piadina. It’s probably the most underrated thing on the menu. In Italy, specifically in Rimini or Ravenna, the Piadina is king. It’s a flatbread made with lard (traditionally) or olive oil.
At Italian Homemade, they do it right. It’s flaky, slightly charred from the griddle, and wrapped around things like Prosciutto di Parma or Stracchino cheese. If you’ve never had Stracchino, it’s this soft, creamy, slightly tart cheese that melts into the warm bread. It’s basically a hug in sandwich form.
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The Logistics: Where to Find Them
They’ve staked out spots in neighborhoods that actually appreciate a quick, high-quality lunch.
- Lakeview: This spot is usually buzzing. It’s great for a quick bite before hitting the shops on Broadway.
- Bucktown: Located on Damen, it fits perfectly into the vibe of the neighborhood. It’s busy, it’s a bit cramped, and it smells like heaven.
Prices are reasonable, but don't expect "fast food" prices. You’re paying for the labor of someone who spent their morning making sure those gnocchi are light enough to float away. Expect to spend somewhere between $18 and $25 for a solid meal and a drink.
Dealing with the Crowds and the Wait
Look, it’s not all sunshine and rainbows. Because the secret is out, these places get slammed.
If you go at 12:15 PM on a Tuesday, you’re going to wait. The line might move fast, but the kitchen can only boil water so quickly. The seating is often limited. It’s "cozy," which is code for "you might be bumping elbows with a stranger." Honestly, that’s part of the charm. It feels like a bustling shop in Bologna.
If you’re someone who needs a quiet, serene dining experience with soft jazz playing in the background, go somewhere else. This is a place of clanking pans, shouting orders, and the smell of roasting garlic. It’s loud. It’s chaotic. It’s Italian.
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A Note on the Gnocchi
Most restaurant gnocchi are lead weights. They sit in your stomach like stones.
The gnocchi at Italian Homemade Company Chicago are actually pillows. They’re made with potato, but they don't feel heavy. Pair them with the pesto. Their pesto is bright green, nutty, and sharp with parmesan. It’s not that oxidized, dark green sludge you see in the grocery store. It’s vibrant. It tastes like summer in Liguria.
How to Order Like a Pro
- Skip the basic spaghetti. You can make that at home. Go for the Tortellini. They are tiny, hand-folded, and filled with a mixture of meats and cheeses.
- Get the meatballs. They are huge. They are tender. They are seasoned with enough herbs to actually taste like something.
- Try the Pasticcio. It’s basically their version of lasagna, but often richer and more layered. It’s a weekend-only thing sometimes, or it sells out fast. If you see it, buy it.
- Buy the raw pasta. Most people don't realize you can buy the pasta by the pound to cook at home. If you want to impress someone you’re dating, buy a pound of their fettuccine, a jar of their sauce, and pretend you spent all day in the kitchen. Just hide the containers in the bottom of the trash.
Is it Worth the Hype?
In a city like Chicago, food trends come and go. One week it’s poke bowls, the next it’s Nashville hot chicken. Italian Homemade isn't a trend. It’s a staple. They aren't trying to "disrupt" the pasta industry or "reimagine" Italian cuisine. They are just making food the way it’s been made for centuries in the Emilia-Romagna region.
The reality is that most "Italian" food in America is actually Italian-American. There’s a difference. Italian-American is heavy on the red sauce and the melted mozzarella. True Italian food—like what you find here—is about the quality of the grain, the freshness of the egg, and the balance of the sauce.
Actionable Steps for Your Visit
If you're planning to head over to Italian Homemade Company Chicago, do yourself a favor and follow these steps to maximize the experience:
- Check the daily specials: They often have seasonal fillings for their ravioli or specific sauces that aren't on the permanent board.
- Opt for the "Butter and Sage" sauce: If you’re getting the tortellini or ravioli, don't drown them in tomato sauce. The butter and sage allows the flavor of the pasta filling to actually stand out.
- Bring your own wine if you can: Some locations have different liquor laws, but many people grab their pasta to-go and pair it with a nice Chianti at home.
- Don't forget the dessert: Their tiramisu is legit. It’s not too sweet, and the ladyfingers are actually soaked properly, not just dipped.
- Time your visit: Go at 11:30 AM or 2:30 PM to avoid the peak lunch and dinner rushes. You’ll get your food faster and actually find a place to sit.
The Italian Homemade Company has managed to do something difficult: they've stayed consistent while scaling. Whether you're at the original shop in SF or the busy hubs in Chicago, the pasta stays the same. That’s the hallmark of a business that cares more about the product than the branding. Stop buying the blue box at the store. Go get some real flour and eggs. Your stomach will thank you.