Due’ Cucina Italiana

Vegetarian sauce with shiitake and cremini mushrooms, white Italian truffle oil, cream, and Pecorino Romano over classic casarecce pasta.

Natural & sustainably raised beef & pork, slowly simmered in a rich tomato sauce. Served over classic casarecce pasta and topped with Parmigiano Reggiano cheese. Antibiotic- and hormone-free.

Short ribs slowly braised in Chianti wine & tomato sauce over classic casarecce pasta and topped with Parmigiano Reggiano cheese. (hormone-free & antibiotic-free natural beef sustainably raised).

Fresh basil blended with Parmigiano Reggiano, Pecorino, pine nuts, walnuts, almonds, and garlic, finished with sweet, slow-roasted cherry tomatoes for a burst of color and flavor. Served over classic casarecce pasta.

Mutti tomatoes sauce, baby spinach, topped with Sardinian salted ricotta and basil-infused extra virgin olive oil over classic casarecce pasta.

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

Smoked salmon, creme fraiche, spinach, topped with pine nuts, toasted sesame seeds and capers over classic casarecce pasta.

The authentic recipe directly from Rome. Eggs, Pecorino Romano, guanciale (cured pork cheek), and black pepper over classic casarecce pasta.

Short ribs slowly braised in Chianti wine & tomato sauce and topped with Parmigiano Reggiano cheese over classic casarecce pasta. (hormone-free & antibiotic-free natural beef sustainably raised).

Vegetarian sauce with shiitake and cremini mushrooms, white Italian truffle oil, cream, and Pecorino Romano over classic casarecce pasta.

Natural & sustainably raised beef & pork, slowly simmered in a rich tomato sauce and topped with Parmigiano Reggiano cheese over classic casarecce pasta. Antibiotic- and hormone-free.

Fresh basil blended with Parmigiano Reggiano, Pecorino, pine nuts, walnuts, almonds, and garlic over classic casarecce pasta. Finished with sweet, slow-roasted cherry tomatoes for a burst of color and flavor.

Plum tomato sauce and baby spinach topped with Sardinian salted ricotta, and basil-infused extra virgin olive oil over classic casarecce pasta.

The authentic recipe directly from Rome. Eggs, Pecorino Romano, guanciale (cured pork cheek), and black pepper over classic casarecce pasta.

Smoked salmon, crème fraîche, and spinach topped with pine nuts, toasted sesame seeds, and capers over classic casarecce pasta.

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 24-month Parmigiano Reggiano over classic casarecce pasta.

Handmade ravioli filled with ricotta and spinach with butter and sage sauce topped with 24-month aged Parmigiano cheese.

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

Fried eggplants with house-made tomato sauce, caciocavallo and parmigiano cheese.

Handmade avioli filled with creamy ricotta & fresh spinach in a silky butter & sage sauce and topped with 24-month Parmigiano Reggiano cheese.

Fried eggplants with house-made tomato sauce, caciocavallo, and Parmigiano cheese.

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

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

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

Slow-roasted porchetta (pork belly) seasoned with garlic, rosemary, and fennel, layered with marinated eggplants and basil pesto.

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

Marinated grilled eggplants, briny olive tapenade, sundried tomatoes, and baby spinach layered on focaccia bread.

Mortadella, burrata, pistachio, and lemon.

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

Crisp greens with creamy burrata, roasted tomatoes, pine nuts, and basil pesto.

A vibrant mix of greens, sundried tomatoes, marinated eggplants, olives, capers, and radish.

Golden and crispy sourdough focaccia baked fresh in-house daily.

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.

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 24-month Parmigiano Reggiano.

Crispy Roman rice croquettes filled with creamy risotto and gooey caciocavallo cheese.

Crispy pastry shells filled with sweet ricotta & chocolate chips. Served with your choice of topping.

Ladyfingers soaked in espresso coffee and Marsala liquor layered between a mascarpone egg cream and topped with chocolate chunks.

Probiotic soda.

Probiotic soda.

A rich sassafras flavor derived from cinnamon, sweet birch, vanilla, and wintergreen oil.