Prior to opening Tutto Italian Kitchen in McKinney, 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 flavor profile of a proper meat sauce. No ricotta, bechamel— 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 Coffee from Naples,” Sadia Grimaldi Arzola. “This is what I grew up with in my house. This is the only thing my grandma brewed. She would put this in our cereal with a little milk.”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-fired oven. A long term goal includes opening an Italian-style outdoor market concept.

“We have a friend who imports a lot of Italian goods and we could set up a market with different counters—one for pizza, one for paninis, another for breads and pastries—that sort of thing,” Alessio Arzola said. “It would be an enclosed walk-around style where we could offer dine-in without having wait staff.”

Quote of note

The Arzola’s say their favorite thing about owning Tutto Italian Kitchen is introducing people to true Italian cuisine and flexing 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 proofing for three days, with flour 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 filling; 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.’”

• 4150 Eldorado Parkway, Ste. 600, McKinney



• www.tuttoitaliankitchen.com