Ristorante La Nduja Due

Bottled water, available still or sparkling. Neutral and thirst-quenching accompaniment to the meal.

Sweet cola-flavored carbonated drink. Served cold.

Sweet orange-flavored carbonated drink. Served cold.

Clear lemon-lime flavored carbonated drink. Fresh and thirst-quenching.

Small draft lager served in a small size. Light and refreshing taste.

Medium draft lager served in a medium size. Ideal to accompany pizzas and fried dishes.

Small draft red beer. Characterized by notes of toasted malt and caramel.

Medium draft red beer. Full-bodied and slightly sweet taste.

Full-bodied and tannic Calabrian DOC red wine. Pairs perfectly with red meats and spicy dishes.

Calabrian rosé wine, fresh and fruity. Excellent as an aperitif or with fish dishes.

Dry and aromatic Calabrian white wine. Ideal with seafood appetizers and grilled fish.

Famous Tuscan red wine based on Sangiovese. Balanced taste with notes of cherry and violet.

Fresh and mineral Campanian white wine. Intense aroma of citrus and white flowers.

Robust and intense Sicilian red wine. Rich in notes of ripe fruit and spices.

Very full-bodied and alcoholic Puglian red wine. Smooth on the palate with notes of jam.

Central Italian red wine. Dry and harmonious taste with soft tannins.

Venetian sparkling white wine. Fresh, light, and lively, perfect for toasts and aperitifs.

Sweet and aromatic red wine, slightly sparkling. Typically served with desserts.

House wine served in a one-liter carafe. A simple table wine to accompany the meal.

House wine in a half-liter carafe. Ideal portion for two people.

Single glass of house red wine.

Single glass of house white wine.

Fried rice croquette with tomato and a molten mozzarella heart, breaded and fried. A Roman street food classic.

Spicy variation of the classic supplì, enriched with Calabrian 'nduja. Crispy outside and flavorful inside.

Fried eggplant pulp croquettes. Soft and flavorful.

Cylinder of mashed potatoes, breaded and fried. Simple and tasty.

Desalted cod fillet coated in batter and fried. Crispy and golden.

Small portions of fried leavened dough with savory filling. Served hot.

Zucchini flowers dipped in batter and fried, usually stuffed with mozzarella and anchovies.

Green olives stuffed with minced meat, breaded and fried. Marche specialty.

Calamari threaded onto skewers, breaded and fried or grilled. Tender and flavorful.

Classic stick-cut potatoes, fried. Crispy and salty.

Assortment of mixed fried items to share. Includes various house specialties.

Toasted bread slice seasoned with extra virgin olive oil, salt, and garlic.

Bruschetta spread with 'nduja, the typical spicy Calabrian salami.

Toasted bread with a spreadable cream of black or green olives. Intense and savory taste.

The classic bruschetta with diced fresh tomatoes, oil, salt, and basil.

Bruschetta topped with fresh diced tomatoes and mozzarella.

Toasted bread served with slices of prosciutto crudo.

Bruschetta with crumbled sausage, flavorful and rustic.

Classic combination of creamy stracchino cheese and smoked speck on crispy bread.

Bruschetta with stracchino cheese and crunchy walnuts.

Toasted bread with fresh ricotta spread and arugula leaves.

Platter of mixed bruschetta with various toppings, ideal for sharing for two.

Tasting of three spicy Calabrian specialties: 'nduja (spreadable salami), sardella (whitebait and chili pepper), and bomba (mix of spicy vegetables).

Selection of mixed cheeses, aged and fresh, often served with honey or jams.

Prized aged Parma raw ham, sweet and delicate.

Fresh mozzarella made with buffalo milk. Rich flavor and soft texture.

Small burrata with a mozzarella exterior and a creamy stracciatella heart.

Fresh buffalo milk ricotta, with a delicate flavor and creamy consistency.

Mixed platter of sliced cured meats, such as salami, ham, and capocollo.

Three different seafood appetizer tastings, chosen by the chef based on the catch of the day.

Cold salad with boiled mollusks and crustaceans (like octopus, shrimp, mussels) dressed with oil and lemon.

Mussels and clams sautéed in a pan with garlic, oil, parsley, and pepper. Served with their own sauce.

Calamari threaded onto skewers and grilled or fried.

Long egg pasta seasoned with fragrant porcini mushrooms, sautéed with garlic and parsley.

Short pasta seasoned with a rich sauce of eggplant, black olives, spicy 'nduja, and stringy mozzarella.

Rice slowly cooked with slightly bitter red radicchio and crunchy walnuts.

Fresh twisted pasta served with a spicy Calabrian 'nduja sauce.

Pasta seasoned with sweet zucchini, smoked speck, and Parmesan shavings.

Strozzapreti pasta seasoned with a rustic sauce of porcini mushrooms and crumbled sausage.

Classic Roman dish with thick fresh pasta, Pecorino Romano cheese, and abundant black pepper.

Rice creamed with a delicate shrimp-based cream. Sweet and refined flavor.

Risotto with mixed seafood (mussels, clams, shrimp, calamari) with a light tomato sauce.

Spaghetti served with clams, garlic, oil, and parsley. A seafood classic.

Fresh pasta served with a rich sauce of mixed mollusks and crustaceans.

Grilled beef steak served with a side of potatoes.

Tender prime cut of beef, grilled and served with potatoes.

Beef fillet served with a creamy green pepper sauce.

Beef fillet cooked with Barolo red wine reduction.

Grilled beef steak, sliced, served with potatoes.

Simple grilled chicken breast, light and served with potatoes.

Large 400g beef hamburger served with potatoes.

Grilled pork sausages served with a side of potatoes.

Large mixed platter of various grilled meat cuts to share.

Whole grilled calamari, tender and slightly smoky.

Floured and fried calamari rings until golden.

Large grilled shrimp with the shell on to preserve flavor.

Prized crustaceans similar to small lobsters, delicately grilled.

Whole fish or sea bream fillet with a delicate flavor, served with oven-baked potatoes.

Abundant platter with a selection of grilled fish and crustaceans for two people.

Diced potatoes seasoned with rosemary and oven-baked.

Crispy french fries.

Chicory boiled and then sautéed in a pan with garlic and chili pepper. Bitter and decisive taste.

Sautéed chicory in a pan, flavorful and typical of Roman cuisine.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled.

Fresh salad with lettuce, tomatoes, and other seasonal vegetables.

Simple white pizza with mozzarella and cooked ham.

Pizza with buffalo mozzarella and fresh Pachino cherry tomatoes.

Spicy white pizza with buffalo mozzarella and Calabrian 'nduja.

Pizza inspired by Calabrian flavors, typically spicy.

Classic pizza with tomato, mozzarella, artichoke hearts, mushrooms, olives, and ham.

Pizza with tomato, mozzarella, and spicy salami.

Pizza with zucchini flowers and anchovy fillets, flavorful and savory.

Simple pizza with tomato, mozzarella, and champignon mushrooms.

Pizza without tomato with mozzarella and mushrooms.

Pizza with mushrooms and cooked ham.

Flavorful pizza with mushrooms and crumbled sausage.

Pizza with porcini mushrooms, with an intense and woodsy flavor.

Rich pizza with porcini mushrooms and sausage.

Pizza with Gorgonzola cheese with a strong flavor.

Pizza with Gorgonzola and sausage.

Spicy pizza with Calabrian 'nduja.

The most classic pizza with tomato, mozzarella, and basil.

A variation of the Margherita with DOP buffalo mozzarella from Campania.

Margherita pizza with added cooked ham.

Margherita pizza with added fresh raw arugula.

Margherita pizza with added sausage.

Margherita pizza with sliced sausages.

A pizza loved by children with sausages and french fries.

Simple pizza without mozzarella, with tomato, garlic, oil, and oregano.

Pizza with eggplant (fried or grilled).

Simple white pizza with mozzarella and cooked ham.

Pizza with tomato, mozzarella, and anchovies.

Simple red pizza, tomato only.

White pizza with a creamy blend of four types of cheese.

Pizza with red radicchio and gorgonzola, a classic combination.

Pizza topped with fresh arugula, smoked speck, and parmesan shavings.

Pizza with scamorza cheese (often smoked) and speck.

Creamy pizza with stracchino cheese and speck.

Pizza with canned tuna and onion (usually red).

Ortolana pizza with grilled or baked mixed vegetables.

Pizza with mixed vegetables and sausage.

Crispy focaccia topped with spicy Calabrian 'nduja.

White focaccia with oil, salt, and rosemary.

Focaccia served with slices of ham.

Focaccia topped with fresh tomato and mozzarella.

Rich focaccia with Pachino cherry tomatoes, buffalo mozzarella, and arugula.

Half-moon stuffed pizza with mozzarella and spicy 'nduja.

Calzone stuffed with stringy mozzarella and prosciutto crudo.

Rich calzone with a mix of creamy cheeses, speck, and arugula.

Crostino with mozzarella and 'nduja.

Crostino with mozzarella and ham.

Crostino with mozzarella, ham, and mushrooms.

Famous Calabrian hazelnut and chocolate gelato, hand-molded with a molten chocolate heart and dusted with cocoa.

Spoon dessert similar to crème brûlée, with a creamy base and a caramelized sugar crust.

Warm chocolate cake with a soft molten chocolate center.

Classic Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream.

Light and creamy spoon dessert.

Spoon dessert based on cream, sugar, and gelatin, served with various sauces.

Layered dessert of crispy puff pastry alternated with cream.

Light and refreshing frozen dessert, usually lemon-flavored, to drink or eat with a spoon.

Freshly cut pineapple.

Slices of fresh melon.

Cup of fresh strawberries.

Slice of fresh watermelon.

Sweet liqueur made from lemon peel infusion. Typical Italian digestif.

Sweet strawberry-flavored liqueur or strawberry-flavored wine.

Herbal digestive liqueur, with a sweet-bitter taste.

Famous Calabrian herbal amaro, served chilled.

Italian pomace distillate, very alcoholic and aromatic.

Grappa aged in wooden barrels, with an amber color and smooth taste.

Licorice liqueur, typical of Calabria, dense and aromatic.

Distilled from cereals aged in barrels.