Handmade Pasta
$28Silky tagliatelle rolled each morning, finished with 24-month Parmigiano and Tuscan olive oil.
Verona · Est. 1978
Handcrafted pasta rolled each morning, wood-fired pizza from our oak oven, and a cellar of four hundred Italian wines — served in a room made for lingering.
Our story
Casa Verona began in 1978 as a twelve-seat trattoria on a narrow street in Verona. When the Moretti family crossed the Atlantic, they carried the same worn marble pasta board and the same conviction: cook only what you would serve your own family.
Today our pasta is still rolled by hand before service, our tomatoes still arrive from the same San Marzano grower, and our bread is still baked twice daily in the oak oven at the back of the room.
Market produce, nothing frozen
Recipes unchanged since 1978
48-hour dough fermentation
Executive chef
Trained in Bologna and Modena, Luca returned to his grandmother's kitchen notebooks to build the menu you'll eat tonight.
Gallery
Guest reviews
“The tagliatelle alone is worth the reservation. Casa Verona serves the most honest Italian food in the city.”
Elena Marchetti
Chicago Food Journal
“From the candlelight to the sommelier's pairing, every detail felt considered. Our new tradition.”
James Whitfield
Anniversary dinner
“I've eaten here a dozen times and the kitchen has never slipped once. The wood-fired pizza is flawless.”
Sofia Duarte
Regular guest
“They hosted twenty of us in the cellar room and made it feel intimate. Service was quietly perfect.”
Marcus Lee
Private event host
“Warm, elegant, unhurried. The tiramisù tasted like something someone's grandmother made this morning.”
Priya Raman
First visit
Reservations
We seat from 5pm nightly. Parties of six or more may reserve the vaulted cellar room — just mention it when you call.
Visit us
218 Via Del Corso, River North
Chicago, IL 60611
Tue – Thu · 5pm – 10pm
Fri – Sat · 5pm – 11:30pm
Sunday · 4pm – 9pm · Closed Monday