Made from Scratch/ Pastas, Sauces, Desserts and More. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pasta-Making Workshop Nights

Ever wondered how fresh gnocchi gets so pillowy—or how to shape orecchiette with just your thumb? At Trattoria Ultimo, we invite you into our kitchen for a hands-on, BYOB pasta-making experience that’s equal parts lesson, celebration, and feast.

What to Expect

Our monthly Cook with Us workshops are intimate (limited to 10–12 guests), relaxed, and designed for all skill levels—whether you’ve never touched semolina or you’re a weeknight pasta pro.

Under the guidance of our Italian-trained chefs, you’ll:

Learn the fundamentals of egg pasta and potato gnocchi dough
Hand-cut or shape 2–3 types of pasta (e.g., tagliatelle, cavatelli, or ravioli)
Prepare a seasonal sauce using fresh, local ingredients
Cook and enjoy your creations with a glass of wine (BYOB—bring your favorite bottle!)

Upcoming Themes

Spring: Pea & ricotta ravioli with lemon-brown butter
Summer: Saffron fettuccine with cherry tomatoes and burrata
Autumn: Chestnut tagliatelle with wild mushrooms
Holiday Special: Festive stuffed pasta with truffle cream

Details

When: Typically the second Friday of each month, 6:30–9:00 PM
Cost: $85 per person (includes instruction, ingredients, dinner, and espresso)
Location: Our kitchen at 1953 W. Chicago Ave, Ukrainian Village
What to Bring: Just yourself—and a bottle of wine to share!
Dietary Notes: Gluten-free and vegetarian options available with advance notice

Why Join?

Beyond the pasta, it’s about connection: to tradition, to technique, and to the joy of making food with your hands. As Chef Antoine Cedicci says, “Pasta isn’t just food—it’s memory, rhythm, and love rolled into flour.”

Reserve Your Spot

Spaces fill quickly! Email us at [email protected] with your name, number of guests, and preferred date. We’ll send a confirmation and any prep tips.

Roll. Shape. Taste. Repeat.

Seasonal Menu/ Menu and Specials subject to change. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Trattoria Ultimo ~ “dove si mangia bene” ~ where you eat good.

Starters

House-made focaccia, daily chef’s choice
Castelvetrano olives
Insalata, today’s lettuces and greens, lemon oil dressing
Meatballs, toasted bread, spicy tomato sauce
Grilled fresh calamari, shrimp, fresh herb wine sauce
Heirloom tomatoes, buffalo mozzarella, balsamic vinegar, extra virgin olive oil

Artisnal Pasta

Ravioli, king crab, sun-dried tomatoes, saffron cream sauce
Gnocchi, shrimp, basil, lentil broth
Tortellini, butternut squash, parmesan cheese sage sauce
Penne arrabbiata, buffalo mozzarella, spicy tomato sauce
Linguini, littleneck clams, mussels, fresh herb wine sauce
Capellini, angel hair pasta, fresh black burgundy truffles

Additions: Shrimp or Meatballs ~ Wild Mushrooms / Asparagus / Spinach

Blackboard Specials: Fish / Meat Entrees and Daily Specials

Chicago Now Review / Read More. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Reserve the whole room for special events, dinner parties, or your favorite holiday!

Behind Chicago Food / by Sabrina Medora, May 13, 2017

Chicago folks, if you haven't hit up this BYOB Italian spot yet, you're dining wrong. Chicagoans will attest that there is no shortage of delicious Italian food in the Windy City. On every corner and from every price point, there's always an option for handmade pastas . . . And yet, if you haven't dined at Antoine Cedicci's Trattoria Ultimo, you're missing out on an experience that's unique even to Chicago's Italian-filled scene.

As the conceptor, recipe creator and executive chef, Antoine's ever-changing menu is sparked by his insatiable appetite for research. Having traveled throughout Europe and learning at the hands of chefs across Italy, Germany, Switzerland, and France, Antoine's approach to food is driven by discovery and playfulness.

With its rough wooden tables and intimately cozy space, Trattoria Ultimo welcomes you like your favorite neighbor. Grab a chair inside or on the patio, have a glass of wine and, before you know it, hours have passed leaving you feeling blearily happy and satiated. You get the comforts of Italian food with delightful, unexpected twists.

Directions/ 1953 W. Chicago Ave. (Ukranian Village). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .