Tutto Pasta Prototype9.7

TUTTO PASTA MARTHA

“ I think it’s the best Italian restaurant in downtown Madison ” W e sat down with Martha, who is a manager and bartender at Tutto Pasta on State Street in Madison, Wisconsin. Tutto is an independently owned

Capellini A Matriciana, which is a crispy pancetta dish, served with sauteed vegetables, angel hair pasta and tomato sauce. The menu also features a wide variety of Italian classics, such as home - made bruschetta, other pasta dishes and pizzas. Tutto has even won awards from Madison Maga - zine and The Daily Cardinal, and is well known by locals in the area. Although the restaurant gets busiest at night, Martha keeps her hands full during the day managing the staff and handling the lunch-hour rush. What makes Tutto special? “Family atmo- sphere. It’s such a huge part of the restaurant’s culture and we really do everything we can to make it a great experience. We’re all very close, and love working together.” she said. As the pandemic winds down and Mad- ison comes back to life, so does the energy of the downtown scene. If you’re ever in the area, a great atmosphere paired with authentic Italian recipes is hard to beat.

restaurant that combines a cozy atmosphere with authentic Italian food. Originally a Woolworths depart- ment store and then a local bakery, Tutto Pasta was first established in 1994 by the Amadeo family. In 2018, the restaurant was acquired by Joe Perkins, a restaurateur and certified Master Chef. Since then, Joe has strived to create an outstanding restaurant experience for his local community. “I think it’s the best Italian restaurant in down- town Madison,” said Martha. The restaurant is located right on State Street in the Historic District, and even has a great view of the capitol building. The restaurant typically has an energetic and upbeat vibe, as it sits in the middle of one of the most bustling areas in the city. If you’re looking for a must-order, Martha recommends the Tutto Pasta entrée, which is a popular house specialty that features bowtie pasta and sauteed chicken paired with a light tomato cream sauce. Martha further recommends the