Tender, house-made beef meatballs, seasoned with onion, garlic, thyme, and a hint of nutmeg, all simmered in a rich tomato sauce and finished with Parmigiano Reggiano 24-months.

Shiitake and cremini mushrooms, white Italian truffle oil, cream, finished with pecorino romano and dill olive oil.

Painted Hills short ribs slowly braised in Chianti wine and tomato sauce, topped with Parmigiano Reggiano cheese.

Painted Hills Natural Beef, Carlton Farm Artisan Pork meat slowly simmered in tomato sauce and topped with Parmigiano Reggiano cheese.

A bold tomato sauce fired up with jalapeño and habanero for a vibrant, lingering heat that spice lovers crave.

Plum tomatoes sauce, baby spinach, topped with Sardinian salted ricotta.

The authentic recipe directly from Rome. Eggs, pecorino romano, guanciale (cured pork-cheek) and black pepper. Contains raw or undercooked egg. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Sautéed eggplant, bell peppers, tomatoes, celery, carrots, raisins, in a sweet and tangy sauce. Topped with pine nuts and capers.

Fresh basil blended with Parmigiano Reggiano, Pecorino, pine nuts, walnuts, almonds, garlic and extra virgin olive oil, finished with sweet, slow-roasted cherry tomatoes for a burst of color and flavor.

Smoked salmon, creme fraiche, spinach, topped with pine nuts and capers. This sauce contains wheat.

Traditional bolognese sauce and homemade bechamel layered in egg dough pasta, baked in the oven.

Fried eggplants with tomato sauce, caciocavallo and parmigiano cheese.

Delicate ravioli filled with creamy ricotta and fresh spinach, tossed in a silky butter and sage sauce and topped with Parmigiano Reggiano cheese for a simple yet timeless Italian classic.

Tender turkey breast with sundried tomato spread, Pecorino Toscano, and basil—fresh, savory, and ultra-satisfying.

Melt-in-your-mouth mortadella paired with burrata, pistachio, and lemon for a creamy, nutty, outrageously good bite.

Marinated grilled eggplants, briny olive tapenade, sundried tomatoes, and baby spinach layered on focaccia bread —savory, juicy, and bursting with Mediterranean flavor.

Savory, slow-roasted porchetta (pork belly) seasoned with garlic, rosemary, and fennel, layered with marinated eggplants and basil pesto—savory, garlicky, and insanely satisfying.

Savory, slow-roasted porchetta (pork belly) seasoned with garlic, rosemary, and fennel, with marinated eggplants in a sourdough focaccia sandwich.

Mixed greens, Taggiasca olives, salted ricotta, and balsamic vinaigrette.

Grilled eggplants marinated in a balsamic vinaigrette on a mixed green salad with watermelon radish, carrot and onion. Topped with smoked ricotta and a balsamic dressing.

Four tender, house-made beef meatballs, seasoned with onion, garlic, thyme, and a hint of nutmeg, all simmered in a rich tomato sauce and finished with Parmigiano Reggiano 24 months.

Crispy Roman rice croquettes filled with creamy risotto and gooey caciocavallo cheese, creating the iconic “telephone” string when pulled apart.

Sicilian dish of sautéed eggplant, bell peppers, tomatoes, celery, carrots, raisins, in a sweet and tangy sauce, topped with pine nuts and capers. Served with a side of homemade sourdough focaccia.

4oz. ball of creamy burrata atop a bed of arugula and balsamic reduction. Garnished with rich and tangy slow roasted cherry tomatoes and freshly cracked pepper.

Crispy pastry shell filled with sweet ricotta and chocolate chips, served with your choice of chocolate chips, pistachios, or both on the side.

Ladyfinger soaked in espresso coffee and marsala liquor layered between a mascarpone egg cream and topped with chocolate chunks. Contains raw or undercooked egg. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

A simple sauce for the youngsters. Your choice Pomodoro + Parmigiano Reggiano 24 months or just Pomodoro), plus an organic juice box.

A simple sauce for the youngsters. Pasta (of your choice) topped with olive oil or butter and Parmigiano Reggiano 24 months, plus organic juice box.

Aperol or Campari, Prosecco and Club Soda. Slightly sweet and bitter, the most popular aperitif cocktails in Italy are finally available at Due'!

Gin, Sweet Red Vermouth and Campari.

From the Piedmont region. A dry, medium-bodied red, with earthy berry flavors.

From the Veneto region. Light- bodied, dry and crisp white.

From the Veneto region. Dry sparkling white wine, perfect for aperitivo.

From the Piedmont region. A dry, medium-bodied red, with earthy berry flavors.

From the Veneto region. Light- bodied, dry and crisp white.

Quintessential Tuscany, Dry, medium to full body red with moderate tannins.

From the Abruzzo region. Medium-body red, dry with wood berries fruit notes.

Straw yellow with greenish hues, this Italian Chardonnay offers fresh notes of citrus, hay, and sage. Its bright acidity is balanced by minerality and elegant structure.

From the Veneto region. Dry sparkling white wine, perfect for aperitivo.

A firm and fresh red with medium body, bright acidity and fine, linear tannins.

16 fl oz

16 fl oz

12 fl oz

12 fl oz

11.2 fl oz

16 fl oz

Freshly extruded daily from our pasta lab.

Freshly extruded daily from our pasta lab.

Freshly extruded daily from our pasta lab.

Freshly extruded daily from our pasta lab.

Our exclusive high-protein pasta, meticulously crafted from our secret formula of premium rice, golden corn, quinoa, soy, and teff flours. Please note that we are not gluten-free certified and cross-contamination may occur.

Savory, slow-roasted porchetta (pork belly) seasoned with garlic, rosemary, and fennel, with marinated eggplants in a sourdough focaccia sandwich. Half tray serves 6 people, full tray serves 12 people.

Traditional bolognese sauce and homemade bechamel layered in egg dough pasta, baked in the oven. Half tray serves 9 people, full tray serves 18 people.

Fried eggplants with house-made tomato sauce, caciocavallo and parmigiano cheese. Half tray serves 9 people, full tray serves 18 people.

Delicate ravioli filled with creamy ricotta and fresh spinach, tossed in a silky butter and sage sauce and topped with Parmigiano Reggiano cheese for a simple yet timeless Italian classic. Half tray serves 5 people, full tray serves 10 people.

Tender, house-made beef meatballs, seasoned with onion, garlic, thyme, and a hint of nutmeg, all simmered in a rich tomato sauce and finished with Parmigiano Reggiano 24-months. Half tray serves 5 people, full tray serves 10 people.

Crispy Roman rice croquettes filled with creamy risotto and gooey caciocavallo cheese, creating the iconic “telephone” string when pulled apart. Half tray serves 15, full tray serves 30.

Golden and crispy sourdough focaccia baked fresh in-house daily. Half tray serves 15 people, full tray serves 30 people.

Sicilian dish of sautéed eggplant, bell peppers, tomatoes, celery, carrots, raisins, in a sweet and tangy sauce, topped with pine nuts and capers. Served with a side of homemade sourdough focaccia. Half tray serves 6 people, full tray serves 12 people.

Creamy, decadent 4oz Burrata balls served on a bed of arugola seasoned with our balsamic reduction and topped with slow-roasted cherry tomatoes. Half tray serves 9 people, full tray serves 18 people.

Mixed greens, Castelvetrano olives, salted ricotta, and balsamic vinaigrette. Half tray serves 9 people, full tray serves 15 people.

Grilled eggplants marinated in a balsamic vinaigrette on a mixed green salad with watermelon radish, carrot and onion. Topped with smoked ricotta and balsamic dressing. Half tray serves 9 people, full tray serves 15 people.

Ladyfinger soaked in espresso coffee and marsala liquor layered between a mascarpone egg cream and topped with chocolate chunks. Half tray serves 12 people, full tray serves 22 people.

Crispy pastry shell filled with sweet ricotta and chocolate chips, served with your choice of chocolate chips, pistachios, or both on the side. Half tray serves 10 people, full tray serves 20 people.