Our culinary team have curated a menu of signature Tra Due dishes using the finest raw materials.
MENU
PIZZAS-FOCACCIA
Margherita with fresh mozzarella, tomato sauce, basil and cherry tomatoes
Prosciutto with mozzarella, parmesan, tomato sauce, and arugula leaves
Tartouffo with portobello, truffle oil, mozzarella and cream
Focaccia with cherry tomatoes and rosemary
APPETIZER
Veal carpaccio with crispy parmesan, truffle oil, cherry tomatoes, capers, rocket, flower of salt and citrus dressing
Veal tartare with truffle gruyere, Dijon mustard, fresh onion, dried onion, lime, chives, flower of salt, lemon pearls and egg yolk
Cast iron provolone with fig jam, pine nuts, fresh thyme and focaccia bruschetta
Arancini with spinach, cevre cheese and herbs with mascarpone yogurt
Eggplant parmesan with Bolognese, mozzarella, caramelized onions, basil and crispy eggplant
SALADS
Spinach salad with gorgonzola, fresh mushrooms, pomegranate, beetroot tartar, dried figs and pistachio dressing
Arugula with bocconcini, cherry tomatoes, roasted artichoke hearts, pine nuts, crispy prosciutto and aged balsamic dressing
Burrata with cherry tomatoes, avocado and oil with basil pesto
Mixed salad with bresaola, melon, truffle gruyere, cranberries, roasted cashews and muscat vinaigrette
BREAD
Bread
Pita Bread
RISOTTO
Seafood risotto with sambuca, feta cheese and saffron tomato sauce
Sweet potato risotto with amaretto caramelized goat cheese, peas, roasted asparagus and roasted almond fillet
PASTA
Bucatini with rooster meatballs and bocconcini with rooster demi-glace, tomato and basil
Taniolini with salmon and shrimp, in a white wine sauce with cherry tomatoes and tarragon
Spaghetti carbonara with smoked pancetta, mushrooms, parmesan cream, truffle oil and Arugula
Tagliatelle with veal cheeks
Garganeli arrabbiata with chili florin pepper sauce, cherry tomatoes and parmesan
MAIN DISHES
MEAT
Beef fillet with fried polenta, grilled asparagus and red wine sauce with thyme
French-cut lamb chops with eggplant puree, baby carrots, sautéed portobello mushrooms and marsala sauce with orange, black garlic and rosemary
Chicken fillet cacciatore with potato gnocchi
Sea bass fillet with lemony white wine sauce with saffron, served with spinach, white beans, and roasted baby fennel
Grilled beef Bistecca with sautéed vegetables and a variety of three sauces
DESSERT
Tiramisu with mascarpone cream, espresso and Marsala.
Vanilla panna cotta with vanilla crumble, strawberry coulis, and limoncello gel
Semi-finished Chocolate freddo with white chocolate glaze, pistachio dust, butterscotch and fresh forest fruits
Please let our staff know about any dietary requirements and allergies.
Extra virgin olive oil is used in the preparation of all our menu dishes.
Tra Due restaurant operates according to HACCP Principles and Application Guidelines.
The prices include all legal charges.
Consumer is not obliged to pay if the notice of payment has not been received (receipt-invoice).
⁕ Out of season frozen product