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If you like fresh pasta

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Osteria is one of the newest additions to the Terroni portfolio with rustic, southern Italian dishes. An 'osteria' is the neighbourhood tavern in Italy and the same feel translates nicely to this location at Richmond and Victoria, right beside La Bettola di Terroni, a slightly chicer version of a typical Terroni (although they would argue that it's supposed a "hole in the wall"). What sets Osteria apart is its homemade pastas: rough-looking maccheroni, gnocchi, ravioli, and orecchiette in a variety of deeply flavourful sauces. Fixed menus ($15 for just antipasti to $35 for three courses) include five antipasti starters - delicious bite-sized items to hold down your hunger while you wait for your primi or second dishes - fun and a great way to start. If you're walking-in, show up before 6:30 to get a table otherwise be sure to make a reservation before you go. The restaurant can get busy so order some wine, sit back, and relax while the kitchen does its thing.

Great concept that falls short

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I have recently been to Osteria Ceceri e Tria and would never recommend it as a place to go. True, the wait staff was friendly and professional and the decor is cosy, but my enjoyment ended there. I found the antipasti to be unispired (some resembled baby food) and most lacked flavour. I typically love food that focuses on fresh flavour and local ingredients, but Osteria failed to impress. The main dish lacked flavour and seemed more about show than the food, which for me was not entirely the point. When the table asked for anything the staff refused to accomodate. Do not expect them to bring anything to make the meal to your preference – no cheese, chilis, salt, pepper. They have prepared the dishes to be "as they should be" and your personal tastes will not be taken into consideration. Also in the neighbourhood and great are Kultura, Wine Bar and Origin and Trevor – or go across town to Pizzaria Liberato (pizza so different, but still delicious).

Italian resto Terroni owner ached to open

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...Terroni is known for serving some of the best pizza in the city in a lounge-y, trendy atmosphere; this particular location is using a more homespun approach to cooking.

The menu changes weekly, using local and Italian-imported ingredients. Pastas are mostly made in-house, including the orecchiette -- an ear-shaped pasta shaped by hand. Cherry tomatoes are used freely in the style of cuisine from Puglia. Mammoliti's chefs try to use as many products from Italy as possible, like olive oil, flour, semolina and San Marzano tomatoes. Some local ingredients are used as well, like Pingue prosciutto and slow-roasted Cumbrae pork...See Full Post

Reasonably priced and culturally authentic

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...The menu may be small, but the carte changes daily depending on fresh market availability, much the way a quaint Italian country inn would operate. Recession-friendly options include four tasting menus, from $15 for all five antipasti to $35 for all five plus a primo, a secondo and a side (á la carte is also available).

Be warned: if you’re hankering for pizza, you’re out of luck. There is no hot-stone oven in sight. But with food this authentic from co-exec chef Giovanna Alonzi, you won’t miss it. Lowly peasant food never tasted so refined as in their hands...See Full Post