Campagnola Trattoria


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In a Nutshell

Sardinia native Carlo Podda crafts authentic, house-made Italian pastas, seafood & pizzas with regional Italian influences

The Fine Print

Promotional value expires Jul 12, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Must purchase 1 food item. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

A restaurant meal is incomplete without its after-dinner mint, which cleanses the palate before patrons gnaw a subterranean tunnel home. Chew the scenery with today’s Groupon to Campagnola Trattoria. Choose between the following options:

  • For $20, you get $40 worth of Italian dinner fare.
  • For $15, you get $30 worth of Italian lunch fare.<p>

Sardinia native Carlo Podda imbues Campagnola Trattoria’s lunch and dinner menus with authentic Italian dishes that reflect regional cuisine through a variety of house-made pastas, seafood, and pizzas. Pasta dons its best bow tie in the farfalle alla panna and dances with prosciutto, green peas, and mushrooms delicately covered in a light cream sauce ($12.25 for lunch; $13.25 for dinner), and tiger shrimp hide under grains of italian rice and wait to pounce on mussels, clams, and calamari inside the risotto al frutti di mare ($18.95 for lunch; $19.95 for dinner). The chef tops the rustica pizza with mushrooms, arugola, and prosciutto ($13.95 for lunch; $14.95 for dinner) and sautés veal scaloppine in lemon sauce and capers to craft the vitello al limone ($20.95 for lunch; $22.95 for dinner).

Within Campagnola Trattoria’s elegant confines, white tablecloths cloak tables surrounded by white walls and sage-green and red booths. Wood-framed mirrors reflect spaghetti slurps and sunlight pouring in through tall windows as guests peruse the menu and listen to glasses of red and white wines breathe in Italian and Californian accents.

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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