Mietta's Review
This is the place for serious pizza eaters. You go to L'Osteria for a pizza made from excellent dough with a good light topping. And you sit down and eat it there whilst it is fresh, hot and in perfect condition, no taking away in boxes to get limp and taste of cardboard. Heresy to Costa Chiavelli, owner and pizza cook. The room is spacious with old high backed leather chairs. It is formally laid out in a rustic sort of way. The full a la carte menu has many traditional Italian dishes (including a very good marinara) which are chosen by the businessmen who come at lunchtime. The rest of the time it's mainly pizzas for young families and local trendies and restaurateurs. Industry folk call in here for a quick pizza fix.
Other published opinions
The Foodies' Guide 2004,Allan Campion & Michelle Curtis,'With 32 years' experience,Costanito Chiavelli knows a thing or two about pizza.He prefers an electric oven as he feels they're more consistent than wood-fired ones.The L'Osteria pizza is the number one choice:thin crust with tomato,mozzarella and topped with prosciutto after cooking.'
Age, Epicure, 25/11/03, Matt Preston
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