Due' Cucina Italian Restaurant - West Seattle

Painted Hills natural beef, Carlton farm artisan pork meat slowly simmered in tomato sauce and topped with Parmigiano Reggiano cheese.

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

A vegetarian dish with shiitake and cremini mushrooms, white Italian truffle oil, cream, finished with pecorino romano, and dill olive oil. This sauce contains wheat.

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).

The authentic recipe is directly from Rome. Eggs, pecorino romano, guanciale (cured pork cheek), and black pepper.

Gem lettuce, Taggiasca olives, salted ricotta, and balsamic vinaigrette.

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

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

Handmade ravioli filled with artisan ricotta and organic spinach served with sage-infused butter and Parmigiano 24 months.

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

A slice of Tuscan indulgence, with a sweet pastry base giving way to the lemon- and vanilla-scented custard filling. Topped off with a thin layer of pastry and crunchy pine nuts, this tart is a real treat.

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

Creamy, decadent 4oz. Burrata served on a bed of arugula seasoned with our balsamic reduction and topped with slow-roasted cherry tomatoes.

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

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

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

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

Tomato sauce, basil, garlic, olives, anchovies, capers and parsley. This sauce is dairy-free.

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

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

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.

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

The authentic recipe is directly from Rome. Eggs, pecorino romano, guanciale (cured pork cheek), and black pepper.

A vegetarian dish with shiitake and cremini mushrooms, white Italian truffle oil, cream, finished with pecorino romano, and dill olive oil. This sauce contains wheat.

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

Tomato sauce, basil, garlic, olives, anchovies, capers and parsley. This sauce is dairy-free.

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

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

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

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

Handmade ravioli filled with artisan ricotta and organic spinach served with sage-infused butter and Parmigiano 24 months.

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

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

Creamy, decadent 4oz. Burrata served on a bed of arugula seasoned with our balsamic reduction and topped with slow-roasted cherry tomatoes.

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

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).

Gem lettuce, Taggiasca olives, salted ricotta, and balsamic vinaigrette.

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

A slice of Tuscan indulgence, with a sweet pastry base giving way to the lemon- and vanilla-scented custard filling. Topped off with a thin layer of pastry and crunchy pine nuts, this tart is a real treat.

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

Our fresh pasta is finally available by the box for home cooking. Contains two servings.

Our fresh pasta is finally available by the box for home cooking. Contains two servings.

Our fresh pasta is finally available by the box for home cooking. Contains two servings.

Our fresh pasta is finally available by the box for home cooking. Contains two servings.