Dining
BY KAREN CHANEY
Suppli ($7.99) features risotto stu ed with mozzarella cheese, which is breaded and deep fried.
Various toppings are available for the Un Cannolo ($5.99 each) , which features cannoli shells lled with ricotta.
Chicken Parm Panino ($15.99) features breaded chicken breast covered in tomato sauce and mozzarella on focaccia bread.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Tutto Italian Kitchen sells dishes steeped in tradition
Prior to opening Tutto Italian Kitchen in McK- inney, married couple Alessio Arzola and Sadia Grimaldi Arzola were speaking in Italian with some friends and when asked what would be on the restaurant’s menu, Alessio Arzola answered, “A bit of everything.” “‘Everything’ in Italian is ‘Tutto,’” Alessio Arzola said. “When I said the word ‘Tutto’, it just clicked. It sounds nice, is fun to say and easy to remember.” The Arzolas, who opened Tutto Italian Kitchen in 2024, said the menu features mostly southern Italian recipes with a few northern-Italian and American-Italian dishes. On the menu Alessio Arzola said his primary focus is on creating savory dishes while Sadia Grimaldi Arzola concentrates on sweet dishes and baked items. Alessio Arzola believes that his commitment to tradition is the key reason their lasagna has become one of the restaurant’s top-selling dishes. “When I make my meat sauce—ragù—I make sure it’s cooked for many hours and is done the right way with the sofrito base,” he said. “I cook it for a very long time to develop the full avor pro le of a proper meat sauce. No ricotta, becha- mel— that’s the way it’s done in most of Italy.” Sadia Grimaldi Arzola taps into childhood memories when making their tiramisu. “The most important thing is that we’re using
Kimbo Co ee from Naples,” Sadia Grimaldi Arzola said. “This is what I grew up with in my house. This is the only thing my grandma brewed.” Other popular menu items are their pizzas and pizza alla Cagliaritana, which are folded pizzas—a popular street food in Cagliari, Italy, the Arzolas said. The set up Tutto Italian Kitchen is set up as a to-go and catering business, there is no dine-in option. Within a year, the Arzolas hope to launch a food truck featuring a wood- red oven. A long term goal includes opening an Italian-style outdoor market concept. Quote of note The Arzolas say their favorite thing about owning Tutto Italian Kitchen is introducing people to true Italian cuisine and exing their creative culinary skills. “How good can a sandwich be? Well, if the place is baking their fresh baked focaccia bread with dough that they’ve been proo ng for three days, with our that they got from Italy, with only extra virgin olive oil, sea salt crusted and fresh rosemary on it and then using all quality ingredients as the lling; that sandwich is going to be very surprising when you bite into it,” Alessio Arzola said. “Just yesterday I had a guy say, ‘When I bit into that, it changed my world.’”
Tutto Italian Kitchen o ers to-go and catering services. Dine-in is not available.
Alessio Arzola co-owns Tutto Italian Kitchen.
LAKE FOREST DR.
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4150 Eldorado Parkway, Ste. 600, McKinney www.tuttoitaliankitchen.com
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MCKINNEY EDITION
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