Pasta, Perfected: Barilla Al Bronzo® Arrives in Chicago
Pasta, Perfected: Barilla Al Bronzo® Arrives in Chicago
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Barilla’s pastas are already beloved by Chicago restaurateurs and chefs, but the new Al Bronzo line, which launches for foodservice in 2026, is leveling up the city’s pasta game. Extruded from bronze dies, this pasta is full of texture, from the ridges that line the Mezzi Rigatoni to the mini bumps on the Bucatini. The added texture gives the pasta a perfect ‘al dente’ bite and allows sauces to better cling to the pasta, making for more delicious dishes.
From iconic institutions to newer concepts, 10 Chicago restaurants are putting their own spin on these high-quality, bronze-extruded pasta cuts to bring the city special dishes that will be spotlighted on their menus for National Pasta Month in October. Buon appetito!
Amici
On a corner in Lakeview, Chef Alfio Sciacca is using the food at Amici to celebrate a multicultural approach to seeing the world. His Sicilian roots and experience cooking in kitchens around the globe infuse every dish he offers, including the new Pasta al Forno he’s cooking up using the Al Bronzo Penne. A long-simmered Bolognese sauce rich with spices is stirred into the pasta and then baked. The shape of the penne and texture of the Al Bronzo pasta ensures that the pasta keeps its shape throughout cooking and when sliced into generous squares that are on offer at Amici.
3933 N Broadway
@amici_chicago
Etc.
Chef Lamar Moore of Etc. is all about marrying strong flavors and equally strong traditions. In his kitchen in the Loop, Moore is cooking up chef-driven comfort food with a Southern flair, including the Cajun Cream Pasta with Smoked Chicken Thighs that will be available this month. “I’m taking a soulful Cajun spice blend, pairing it with smoked chicken, and then letting the pasta be the stage that ties it all together,” said Moore. The Al Bronzo Bucatini provides the perfect canvas for the bold, comforting flavors of the Cajun cream sauce and smoked chicken thighs, including house-blended Cajun spices.
404 S Wells Street
Formento’s
The gorgeous West Loop dining room of Formento’s sits one floor above the kitchen, where Chef David Schwartz transforms seasonal ingredients into stunning pasta plates. With a sweet, bright orange sauce made from Sungold tomatoes, roasted corn, and shrimp, his special pasta plate, using Al Bronzo Fusilloni, comes together beautifully. The secret ingredient? Local burrata made by a family operation in the city. A bit of balsamic glaze on top finishes this fresh dish, which will be on the menu all of October.
925 W Randolph Street
Funeral Potatoes (at Moonflower)
Through Funeral Potatoes, Chef Alexis Rice celebrates all the quirks of Midwestern food. Her take on a pasta salad was inspired by none other than the iconic Illinois casual staple, Portillo’s. “Their chopped salad comes with Ditalini. I love the mix of the pasta salad and a true salad together,” says Rice. Her dish, which uses the Al Bronzo Orecchiette, is an elevated version, using a gorgeous mix of fresh Midwestern vegetables, a ball of burrata, and a mouth-watering white balsamic dressing alongside the pasta and crispy lettuce. “The Al Bronzo pasta holds up super well to the dressing,” said Rice.
4359 N Milwaukee Avenue
@funeral.potatoes
@moonflowerbar
Mano a Mano
Funky booths, intimate lighting, and a tried-and-true menu await diners at Mano a Mano, a year-old neighborhood trattoria, where pasta carbonara made with Al Bronzo is on display for Pasta Month. Using the highest quality ingredients in recipes this simple is key: in addition to the Al Bronzo Mezzi Rigatoni, Chef Doug Psaltis has guanciale, orange egg yolks, and Parmesan and Pecorino cheeses to balance the dish. “What we’re looking for in an ideal pasta is that it holds its shape and sauce,” said Psaltis. “Al Bronzo is perfect for this.” Before he serves the pasta, he seasons it with cracked black pepper that is smoked fresh every day.
2534 N Milwaukee Avenue
@eatatmano
The Pasta Bowl
The Pasta Bowl has been a Chicago staple since 1996, when the first location opened. Their menu boasts a wide-ranging selection of pastas and sauces, and this month, they’re adding a new one into the mix. Featuring the Al Bronzo Mezzi Rigatoni, this pasta is a celebration of all things fall: featuring roasted butternut squash blended into a hearty sauce that clings to the ridges of the pasta, says Chef Juan Segura. The dish also features toasted sage leaves and guanciale for an extra flavorful finish.
2434 N Clark Street / 1852 W North Avenue / 4343 N Lincoln Avenue
Sifr
The airy, colorful dining room at Sifr is separated from the kitchen only by shelves, so you can smell every delicious dish that Chef Sahil Sethi cooks. Recently inspired by the leftovers in his refrigerator, the chef was determined to put a Middle Eastern spin on pasta. “The hummus with olive oil and sesame seeds creates a creamy sauce that reminds me of cacio e pepe,” he says. The texture of the Al Bronzo Bucatini held a heavier sauce well, he said. This vegan version is spiked with cloves upon cloves of garlic, freshly-grated cheese, and plenty of black pepper.
660 N Orleans Street
Uncommon Ground
The sun streams in the windows and over the beautifully planted patio at Uncommon Ground, a three-decade-old restaurant that has long been at the forefront of the urban agriculture movement. Inspired by the joy she experienced eating a similar dish in Italy years ago, Chef Helen Cameron is serving Al Bronzo Orecchiette with lemon pecorino cream, brown butter breadcrumbs, Calabrian chili oil, pecorino cheese, and crispy sage. “The [texture of] the Al Bronzo pasta leaves tiny pockets in the pasta that the sauce will collect in, creating the ideal balance between pasta and sauce,” said Cameron.
3800 N Clark Street
Vinci
A cozy Lincoln Park neighborhood staple decorated with homages to its artist namesake, Vinci has been slinging pasta for over 30 years. Chef Paul LoDuca has plenty of legendary recipes that nod to his Sicilian heritage on his menu, but in October, a special dish will showcase the Al Bronzo pasta: Mezzi Rigatoni served with shrimp and Sicilian red pesto. “The Al Bronzo pasta really hugs the sauce and makes it more delicious,” said LoDuca. Simple and mouthwatering, this dish is LoDuca’s celebration of a classic dish from his father’s homeland.
1732 N Halsted Street
@vincichicago
Volare Ristorante Italiano
In the kitchen at Volare, where Italian food has been cooked for 28 years, Chef Massimiliano Campagnini is adding to the legend with his pasta all’Amatriciana with Al Bronzo Bucatini. “To me, Italian food is simple food: just a few ingredients that go together,” said Campagnini, noting that the Al Bronzo’s porousness helps hold those flavors. A quick cook of guanciale, a spoonful of fresh tomato sauce, and a healthy dose of cheese finish off this signature Roman classic, which will be available at this legendary spot for National Pasta Month.
201 E Grand Avenue
All October long, visit these participating restaurants to savor their unique Barilla Al Bronzo plates for National Pasta Month. Don’t forget to share your pasta moments. Snap a photo, post it on social, and tag @barillaus with #BarillaAlBronzoChi so we can see (and share) your delicious finds!
