Oh, we got Pasta.
And much more.

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 parsley.

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.

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.

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

Crispy fried chicken cutlet topped with sliced tomatoes, fresh gem lettuce, and silky truffle lemon aioli. Italian comfort, reimagined.

Crispy guanciale, silky carbonara cream, crunchy Parmigiano puffs, and fresh arugula. Rome’s favorite pasta — now in sandwich form.

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

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

Crisp greens with creamy burrata, roasted tomatoes, pine nuts, and basil pesto—fresh, rich, and wildly craveable.

A vibrant mix of greens, sundried tomatoes, marinated eggplants, olives, capers, and radish—bright and full of Mediterranean flavor.

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.

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

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 — premium rice, golden corn, quinoa, soy and teff flours. Not gluten-free certified; cross-contamination may occur.