The salumeria lends to Quartino’s rustic atmosphere and authentic approach to Italian cuisine. Each ����AV showcase our DOP Salumi & Formaggi with traditional wine bar Spuntini in a vintage salumeria case.��

The original salumeria deli case, located in the dining room at our Chicago location, is from the 1920s. It was found in a warehouse in Scranton, PA. While touring the facility in search of items for Quartino, the team noticed a bit of porcelain and chrome sticking out from under a pile of miscellaneous items. This lucky find took 30 minutes to dig out. Wood clad with baked enamel, the unit was gutted and brought up to code for our use. The old service sticker highlights the age of the refrigerated case and the listed phone number only has 5 digits: 2-2914.

In our Texas location, we feature a vintage 1950’s salumeria case found in a New York City Italian deli.��

Nothing compares to homemade pasta. From Tagliatelle, to Papparedelle, to Gnocchi, Quartino’s selection of housemade pasta is shaped and cut by hand in our restaurant’s Pasta and Patisserie dolce kitchen and served in traditional Italian preparations. Sauces, such as Sugo di Manzo (served on housemade Pappardelle pasta) are made to highlight the handful of simple ingredients that compliment the tender pasta noodles.

Quartino also includes a selection of additional imported pastas including a gluten-free option.

The Neapolitan style crust is housemade with Italian flour at Quartino and the pizzas are crafted with the different regions of Italy in mind. Four simple ingredients, (imported Italian “00” Flour, water, salt and yeast), creating a must have experience. It becomes the platform to carry homemade mozzarella cheese, a sauce made from San Marzano tomatoes, artisan extra virgin olive oil and many other authentic ingredients. The Quartino pizza is finished in a 600 degree Wood Stone stone hearth fire deck oven, yielding a crispy crust, a good textural chew and fresh balanced flavors.