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.

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.

Organic roasted garlic, parsley tossed in olive oil. Topped with sourdough breadcrumbs and szechuan infused olive oil.

Kale, walnuts, almonds, extra-virgin olive oil, and Parmigiano Reggiano cheese. Topped with flash-fried kale and smoked ricotta cheese.

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

Tomato, basil, garlic, olives, anchovies, capers, and parsley.

Creamy (but with no cream!) sauce with 16-month aged Pecorino Romano DOP, 24-month aged Parmigiano Reggiano, Tellicherry and Serawak white pepper.

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

Fried eggplants with tomato sauce, caciocavallo and parmigiano cheese.

Handmade ravioli filled with ricotta and spinach with butter and sage sauce topped with Parmigiano 24 months aged.

Crispy, deep fried Sicilian balls of saffron rice filled with bolognese sauce, caciocavallo cheese and peas. This price is per arancino ball (recommended serving two balls).

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.

Roasted bell peppers, arugula, capers and garlic over a roasted sourdough bread slice.

Chicken wings (5 pieces) stewed in a rustic tomato sauce, with veggies, fresh herbs and taggiasca olives, slowly stewed until tender perfection.

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.

A slice of Tuscan indulgence. Sweet pastry base giving way to lemon- and vanilla-scented custard filling. Topped with a thin layer of pastry and crunchy pine nuts.

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.

From Sicily, Fruity, sweet with moderate acidity white wine. Our chef's favorite.

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

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.

Vegetarian sauce with shiitake and cremini mushrooms, white Italian truffle oil, cream, pecorino romano. Half tray serves 5 people, full tray serves 10 people.

Painted Hills short ribs slowly braised in Chianti wine and tomato sauce, topped with Parmigiano Reggiano cheese. Half tray serves 5 people, full tray serves 10 people.

Painted Hills Natural Beef, Carlton Farm Artisan Pork meat slowly simmered in tomato sauce and topped with Parmigiano Reggiano cheese. Half tray serves 5 people, full tray serves 10 people.

Plum tomatoes sauce, baby spinach, topped with Sardinian salted ricotta. Half tray serves 5 people, full tray serves 10 people.

The authentic recipe directly from Rome. Eggs, pecorino romano, guanciale (cured pork-cheek) and black pepper. Half tray serves 5 people, full tray serves 10 people.

Kale, walnuts, almonds, extra-virgin olive oil, and Parmigiano Reggiano cheese. Topped with flash-fried kale and salted ricotta cheese. Half tray serves 5 people, full tray serves 10 people.

Organic roasted garlic, parsley tossed in olive oil. topped with sourdough breadcrumbs and szechuan infused olive oil. Half tray serves 5 people, full tray serves 10 people.

Smoked salmon, creme fraiche, spinach, topped with pine nuts and capers. Half tray serves 5 people, full tray serves 10 people.

Tomato, basil, garlic, olives, anchovies, capers and parsley. Half tray serves 5 people, full tray serves 10 people.

Pasta (of your choice) topped with olive oil or butter and Parmigiano Reggiano 24 months. Half tray serves 5 people, full tray serves 10 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.

Handmade ravioli filled with ricotta and spinach with butter and sage sauce topped with 24-month aged Parmigiano cheese. Half tray serves 5 people, full tray serves 10 people.

Crispy, deep fried Sicilian balls of saffron rice filled with bolognese sauce, caciocavallo cheese and peas. Half tray serves 15 people, full tray serves 30 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 12 people, full tray serves 24 people.

Roasted bell peppers, arugula, capers and garlic over a roasted sourdough bread slice. Half tray serves 6 people, full tray serves 12 people.

Chicken wings stewed in a rustic tomato sauce, with veggies, fresh herbs and taggiasca olives, slowly stewed until tender perfection. Half tray serves 10 people, full tray serves 20 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.

A slice of Tuscan indulgence. Sweet pastry base giving way to lemon- and vanilla-scented custard filling. Topped with a thin layer of pastry and crunchy pine nuts. Serves 12 people.