THE FOODIt's all about the food here! The recipes are our own, but we strive to keep our dishes authentically Italian. The day starts early as pastas are made from scratch, with ravioli being cut and filled by hand. Our bread is baked every 2 hours to ensure the freshness of the contents of the basket on your table. Prime cut meats, fresh fish and seafood arrive daily. The Roman style thin crust pizza is made with fresh mozzarella, kept under water until right before it hits the house made dough. We make Tiramisu, Panna Cotta and other desserts daily with our just baked Cannoli shells being filled right before they come to your table. In addition to the regular menu we feature a selection of specials which change daily. Only the best quality ingredients are allowed in our kitchens.
HISTORYEstablished in 2007.
Italian born owner/executive chef Enzo Pellico travels often to his second home at Rome's Campo dei Fiori, an area known for its vast outdoor food market and numerous gastronomic establishments tucked away in the side streets. Here he researches culinary trends and recipes. Enzo can be found on a Roman morning checking out the market stalls for the components of his next dish, then disappearing into his nearby kitchen to create and later present the results for tasting to a circle of local friends, family and other chefs. His goal is to bring the authentic Italian dining experience to his restaurant in San Francisco. After starting and operating another SF restaurant for 12 years, he sold it and spent most of the next 5 years in Italy before returning in 2007 to open È Tutto Qua. Enzo now has a following of loyal return customers who have learned that Italian cuisine is not about too much garlic, spices or gimmicks, but about quality and purity of flavors prepared with a lot of heart.