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Tre Monti in the kitchen will embrace all the traditions of the Italian regions from the tip of Sicily along the beautiful marine coasts to the high mountains of the Aosta Valley. We will be happy to share with you our recipes handed down by our families, our chefs, and our friends. Our menu will focus on ingredients selected by hand daily, ingredients chosen from the best farms in the Bay Area and ingredients imported directly from Italy to convey our authenticity. Our restaurant will host a workshop dedicated only to the production of fresh pasta made by hand using organic flour and gluten-free vegetable flours such as quinoa, lentils, chickpeas, buckwheat, garbanzo beans and much more. Our pizza is made from the ancient recipe of long leavening dough taken directly from the streets of Naples and brought to our tables with a high digestibility and an extraordinary lightness. Come to meet us and enjoy!
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