Duck Ragù, Good Wine and No Fancy Tricks: Dinner at Osteria Due Mori
Osteria Due Mori, at Corso Sant’Anastasia 20 in Verona, is a small, cheerful restaurant tucked between Piazza delle Erbe and the magnificent Gothic church of Sant’Anastasia. The menu combines traditional Veneto cooking with familiar Italian favourites, from bigoli with duck ragù and braised-beef ravioli to baccalà mantecato, roast suckling pig and homemade tiramisù. The prices are reasonable for this part of Verona, and the atmosphere has considerably more personality than the usual restaurants clustered around the tourist squares.
The kitchen, led by Etta, keeps the menu relatively compact. There are five main pasta dishes, a handful of meat and fish courses, traditional starters and a wine selection built around Valpolicella, Amarone and Soave. Nothing feels particularly complicated, but the cooking pays attention to sauces, textures and the ingredients that make northern Italian food so satisfying.
The most compelling dishes are the bigoli with duck ragù, baccalà with polenta and slow-roasted pork. They give Due Mori its character: generous, savoury cooking with a distinctly Veronese accent. The welcome is another strength, although the small dining rooms and closely spaced tables can make the restaurant noisy when it fills up. For a relaxed lunch or a lively dinner in central Verona, however, it has plenty going for it.
The House Antipasto Is Worth Sharing
The Tagliere di Salumi della Casa (€24) is a generous collection of local cured meats and cheeses, accompanied by homemade mostarda and giardiniera.
The selection brings together prosciutto crudo, mortadella, Veneto soppressa, aged coppa, Grana Padano and Monte Veronese. Sweet and savoury flavours alternate pleasantly, with mustard fruit preserves and pickled vegetables providing the acidity that cured meat and mature cheese need.
Monte Veronese is particularly interesting. Produced in the hills north of Verona, it develops a firmer texture and more assertive flavour as it matures. With a little mostarda, it becomes one of the best bites on the board.
The platter is substantial enough for two people. Sharing it leaves room for the pasta, which is where Due Mori makes its strongest impression.
Baccalà Mantecato and Polenta Are Pure Veneto
The baccalà mantecato (€14) is another excellent starting point.
Salt cod is slowly cooked and whipped with olive oil until it develops a soft, creamy consistency. The result should be light enough to spread but still retain the unmistakable savoury flavour of the fish.
At Due Mori, it comes with polenta, a traditional companion that gives the dish a welcome contrast in texture.
The sweetness of corn balances the salt cod, while the fish’s gentle marine flavour keeps the combination from becoming too rich.
There is also a Tris di Polenta (€13) with Gorgonzola, Veneto soppressa and mushrooms. It is a considerably heavier proposition, particularly appealing on a cold evening when a plate of warm polenta and melted cheese sounds better than anything else.
Bigoli with Duck Ragù Are the Dish to Order
The bigoli al ragù d’anatra (€16) are the restaurant’s most convincing pasta speciality.
Bigoli are thick strands of pasta, traditionally associated with Veneto, with a rough surface and enough firmness to stand up to substantial meat sauces.
The duck ragù is rich and savoury, with the deeper flavour of slow-cooked poultry providing a welcome change from conventional beef or pork sauce.
The pasta holds onto the ragù beautifully, and the combination has enough character without needing cream, truffle or decorative ingredients.
It is exactly the sort of dish that makes a traditional osteria worth visiting: straightforward ingredients, generous flavour and pasta cooked with enough care to retain a proper bite.
For anyone interested in Veronese cooking, these bigoli deserve priority over the more international dishes on the menu.
Braised-Beef Ravioli with Butter and Sage
The ravioli ripieni di brasato (€15) are another strong choice.
These stuffed pasta parcels contain braised beef and come dressed with melted butter and sage, a simple combination that lets the filling do most of the talking.
The beef brings the concentrated flavour of slow cooking, while the butter coats the pasta without burying it beneath a heavy sauce.
Sage adds a pleasantly herbal note, particularly good with the richer meat filling.
Compared with the duck bigoli, the ravioli are softer and more delicate, although the filling has plenty of savoury depth.
Ordering the two dishes together is a good way to explore different sides of northern Italian pasta cooking.
Porcini Tagliatelle and Burrata Bigoli
The tagliatelle with porcini mushrooms and truffle cream (€15) are a more indulgent proposition.
Porcini bring an earthy fragrance and a dense, almost meaty texture, while the truffle cream makes the sauce richer and more aromatic.
It is a satisfying dish, although the truffle element can compete with the more delicate flavour of the mushrooms. Those who prefer a lighter, cleaner pasta sauce may find the combination a little excessive.
For a fresher alternative, bigoli with fresh tomato, burrata and basil (€14.50) take the menu in a completely different direction.
The tomatoes provide acidity and sweetness, burrata adds a soft, milky richness and basil gives the dish its unmistakable summer fragrance.
It is simple Italian cooking, but a pleasant change of pace after several rich meat preparations.
The kitchen also serves gnocchi with fresh tuna and datterini tomatoes (€14), another lighter option that brings seafood into a menu otherwise dominated by traditional meat sauces.
Roast Suckling Pig Is the Strongest Main Course
The maialino al forno con patate (€18) is one of the most appealing meat dishes.
Slow-roasted pork develops a tender, juicy interior, while the cooking juices and demi-glace give the dish a deeper, more concentrated flavour.
The roasted potatoes are an important part of the pleasure. Their browned edges and soft centres contrast with the meat, while the sauce brings everything together.
The cooking is generous and reassuringly traditional, with no attempt to disguise the main ingredient beneath elaborate garnishes.
It is a substantial dish, particularly after pasta, but the combination of roast pork and potatoes remains difficult to resist.
Aunt Rita’s Meatballs and Beef Tagliata
The Polpette di Zia Rita (€15) are among the more comforting dishes on the menu.
These meatballs come in tomato sauce, a familiar Italian preparation in which tender minced meat meets the sweetness and acidity of cooked tomatoes.
There is nothing especially elaborate about them, and that is largely the attraction. Good meatballs need to be moist, properly seasoned and accompanied by enough sauce to justify a little bread on the side.
The beef tagliata (€19) is a simpler alternative, served with rocket and cherry tomatoes.
It has a lighter, more straightforward character than the pork or meatballs, with the peppery rocket and fresh tomatoes balancing the richness of the beef.
For seafood lovers, tuna fillet with cherry tomatoes and olives (€16.50) brings a Mediterranean accent to the menu.
Tiramisù Deserves the Last Spoonful
The homemade tiramisù (€7) is one of the most appealing ways to finish dinner.
Coffee-soaked savoiardi, mascarpone cream and cocoa make a familiar combination, but the pleasure depends on getting the texture right. The cream should be light and smooth, the biscuits moist without becoming soggy, and the coffee strong enough to balance the sweetness.
Due Mori keeps the preparation comfortably traditional.
The Sbrisolona (€6) is another good choice, particularly for anyone who prefers a crumbly, buttery almond cake to a creamy dessert.
There is also cheesecake of the day (€7) and lemon sorbet (€6), the latter a welcome alternative after a substantial meal of duck ragù and roasted pork.
Wine Pairings
Duck Ragù Bigoli – Monte Dall’Ora, Valpolicella Classico Saseti. Organic and biodynamic, with juicy red fruit and fresh acidity to balance the rich duck sauce.
Baccalà Mantecato – Suavia, Soave Classico Monte Carbonare. Its mineral freshness and savoury finish cut through the creamy salt cod.
Roast Suckling Pig – Monte Dall’Ora, Valpolicella Classico Superiore Camporenzo. More structured and spicy, with enough depth for the pork and its concentrated cooking juices.
A Small Osteria with a Particularly Warm Atmosphere
Due Mori occupies a compact space in the historic centre, with a small number of tables on the ground floor and additional seating upstairs.
The interior combines wooden furniture, warm colours and a relaxed atmosphere that feels more like a neighbourhood restaurant than a formal dining room.
The upstairs room offers a little more space, while the ground floor has the livelier character of a traditional osteria.
The service is one of the restaurant’s most convincing qualities. The staff are friendly, attentive and happy to discuss dishes or help with wine choices, without turning dinner into a formal performance.
The drawback is the limited space. Tables can be close together, and conversations become louder during busy evenings.
This is a place for good food and lively company rather than complete privacy.
Service, Prices and Value
Due Mori manages to keep its prices relatively accessible despite its central location.
Starters range from €13 to €24, pasta dishes from €14 to €16, and most main courses from €15 to €19.
A plate of duck bigoli, a glass of Valpolicella and tiramisù makes a satisfying dinner without approaching fine-dining prices. A more elaborate meal with shared starters and additional wine will naturally cost more.
The kitchen’s greatest strengths are its pasta, traditional Veneto starters and pork dishes. The more elaborate sauces, particularly the porcini tagliatelle with truffle cream, can feel a little heavy, but the overall cooking is generous and well judged.
Useful Information
- Restaurant: Osteria Due Mori
- Address: Corso Sant’Anastasia 20, 37121 Verona, Italy
- Area: Historic centre, near Piazza delle Erbe and Sant’Anastasia
- Cuisine: Traditional Veneto and Italian
- Chef: Etta
- Specialities: Duck ragù bigoli, braised-beef ravioli, baccalà mantecato and roast suckling pig
- House cured-meat platter: €24
- Baccalà mantecato: €14
- Duck ragù bigoli: €16
- Braised-beef ravioli: €15
- Porcini tagliatelle: €15
- Roast suckling pig: €18
- Meatballs in tomato sauce: €15
- Tiramisù: €7
- Typical budget: €25–€40 per person
- Wine: Valpolicella, Ripasso, Amarone, Soave, Lugana and regional sparkling wines
- Vegetarian options: Available, including burrata bigoli, vegetable dishes and cheese-based starters
- Gluten-free options: Available
- Seating: Intimate dining areas on two floors
- Opening hours: Monday–Thursday and Sunday 11:00–22:30; Friday–Saturday 11:00–23:00
- Reservations: Recommended
- Telephone: +39 045 611 7541
- Payment: Credit cards accepted
- Best for: Traditional Veneto pasta, regional wines, roast pork and a relaxed dinner in central Verona
Our Rating of Osteria Due Mori Verona
Food: 8.8/10
Traditional Italian cooking with generous flavours, particularly good when the kitchen sticks to pasta, slow-cooked meat and regional starters.
Homemade Pasta: 9.1/10
Duck ragù bigoli and braised-beef ravioli are the strongest choices, with satisfying sauces and good textures.
Traditional Specialities: 8.9/10
Baccalà mantecato, polenta and cured meats provide a convincing introduction to Veneto cooking.
Meat Dishes: 8.8/10
Roast suckling pig and Aunt Rita’s meatballs are hearty, comforting and reasonably priced.
Desserts: 9/10
Tiramisù is particularly appealing, with Sbrisolona providing a more rustic alternative.
Wine Selection: 8.8/10
A good range of regional wines by the glass, including Amarone, Ripasso and Soave.
Atmosphere: 8.7/10
Warm, intimate and convivial, although the small rooms become noisy when crowded.
Service: 9.2/10
Friendly, attentive hospitality gives Due Mori a particularly welcoming character.
Value for Money: 9/10
Well-priced pasta, generous cooking and a central location make it an attractive choice in Verona.
Overall Rating: 8.9/10
