$20 for $40 Worth of Italian Dinner Cuisine at Campagnola Trattoria

Westwood

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In a Nutshell

Dinner with handcrafted pastas, fresh seafood, and 11-in. pizzas

The Fine Print

Expires Feb 6th, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Must purchase a food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Athletes believe that eating pasta helps power them through marathons, much as eating pieces of meteorites helps them to throw lightning bolts at other racers. Eat the meal of champions with this Groupon.

$20 for $40 Worth of Italian Dinner Cuisine

The dinner menu features 11-inch pizzas ($11.95-$14.95), lasagna Nostrane ($13.95) with handmade pasta, and risotto al fruitti di mare ($19.95) with tiger shrimp, New Zealand mussels, and Manila clams.

Campagnola Trattoria

Chef Carlo Podda, a native of Sardinia, expertly prepares fresh pastas with New Zealand mussels and calamari and layers lasagna with Bolognese sauce and parmesan cheese. His regional Italian cooking and handmade pastas helped earn Campagnola Trattoria recognition as the Best New Neighborhood Restaurant in Los Angeles Magazine, as detailed on their website. In the dining room or the outdoor patio, servers deliver braised veal shank with saffron risotto, as well as fresh-from-the-oven pizzas crowned with arugula, prosciutto, and paper hats. Behind the restaurant's full bar, mixologists sling cocktails and uncork bottles of Italian and Californian wines from the extensive list.

Campagnola Trattoria

Chef Carlo Podda, a native of Sardinia, expertly prepares fresh pastas with New Zealand mussels and calamari and layers lasagna with Bolognese sauce and parmesan cheese. His regional Italian cooking and handmade pastas helped earn Campagnola Trattoria recognition as the Best New Neighborhood Restaurant in Los Angeles Magazine, as detailed on their website. In the dining room or the outdoor patio, servers deliver braised veal shank with saffron risotto, as well as fresh-from-the-oven pizzas crowned with arugula, prosciutto, and paper hats. Behind the restaurant's full bar, mixologists sling cocktails and uncork bottles of Italian and Californian wines from the extensive list

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