Piccolo Sogno Due Debuts Summer Menu

Piccolo Sogno Celebrates Two Dreams, Two Years:

Piccolo Sogno Due

Try their meat and steak dishes including:

CARNE

VITELLO: Grilled veal loin, summer squash, tomatoes, red onions, fingerling potatoes, aged balsamic

 BISTECCA: 16 ounce grilled rib eye with arugula and tomato salad

 AGNELLO: Herb crusted 2-rib Colorado lamb rack, braised shoulder, fregola, mint pesto

In July 2012, partners Tony Priolo and Ciro Longobardo brought another “little dream” to life when they opened their second Italian dining outpost, Piccolo Sogno Due, in Chicago’s River North neighborhood. Now celebrating two years and a new season’s menu, the restaurant continues to successfully transport guests’ taste buds to the sculpted coasts of Italy, with a glass of fine wine in hand. 

The culinary team at Piccolo Sogno Due has packed the flavors of summer into their menu of Italian seaside fare.  Chef di Cucina Gabriel Hernandez collaborated closely with Executive Chef Tony Priolo to incorporate colorful produce like heirloom tomatoes, zucchini, and melon into their salads and homemade pastas, and to grill up fresh seafood including swordfish, salmon and halibut for mouthwatering Mediterranean entrees.

Highlights of the menu, a true mid-summer sogno, include:

ANTIPASTI

CARPACCIO: Fennel crusted Scottish salmon carpaccio, salmon tartare with mustard, capers, lemon

FIORI: Crispy zucchini flowers stuffed with fontina cheese, tomato and olive oil puree

GAMBERI: Pancetta wrapped wood roasted prawns, pickled vegetable salad, agro-dolce

INSALATA

VERDURE: Local carrots, green beans, celery, red onion, white beans, radicchio, tomato, balsamic

CAVOLO: Tuscan kale, squash, fennel, squash chips, parmesan dressing

PANZANELLA: Heirloom tomato and bread salad with green onion, red onion, cucumber and basil

PIZZA

AGNELLO: Lamb sausage, red chilies, salsa verde, mozzarella

MARGHERITA: San Marzano tomato sauce, basil and mozzarella

FUNGHI: Mozzarella, mushrooms, asparagus, taleggio, herbs

PASTE

TAGLlOLINI: Thin pasta, sea urchin butter, crab meat, garlic, parsley

SPAGHETTI: Black spaghetti, Mt. Vesuvius tomatoes, mussels, shrimp, calamari, clams, chilies

PACCHERI: Large tubular pasta with shrimp, zucchini, grape tomatoes, brandy and shellfish broth

PESCE

TRAPANESE: Sicilian shrimp, mussels, ocean fish, tomato, saffron stew, cous cous, almond pesto

PESCATRICE: Wood fired monkfish medallions, artichokes, peas, and fingerling potatoes

PESCE SPADA: Grilled swordfish, local beets, lentils, sofrito and sage

CARNE

VITELLO: Grilled veal loin, summer squash, tomatoes, red onions, fingerling potatoes, aged balsamic

BISTECCA: 16 ounce grilled rib eye with arugula and tomato salad

AGNELLO: Herb crusted 2-rib Colorado lamb rack, braised shoulder, fregola, mint pesto

Guests can savor Due’s Italian cuisine on the restaurant’s breezy 50-seat patio. Combined with one of the 400+ wines featured on Ciro’s all-Italian wine list, diners will experience their own little dream when dining at Piccolo Sogno Due this summer.

About Piccolo Sogno Due

In 2012, partners Tony Priolo and Ciro Longobardo opened their second restaurant, Piccolo Sogno Due, in Chicago’s River North neighborhood. The name, based off their flagship concept, Piccolo Sogno, translates to “little dream” in Italian. Piccolo Sogno Due features a menu of coastal Italian cuisine, infused with seasonal ingredients. Executive Chef Priolo brings his love of simple, Italian dishes made by hand to the table, and Longobardo pairs the experience with an approachable and award-winning wine list representative of his native country.