If you ever travel through San Mateo, California, you must absolutely stop at Osteria Coppa.  In a sea of Italian eateries, Osteria Coppa stands out in its committment to tradition, authenticity, and their support of local agriculture. Plus, they have the BEST Squid Pizza ever.

I love a restaurant that supports local farmers- especially in California, where amazing produce happens pretty much all year.  

At Osteria Coppa you’ll find an ever changing menu that centers around some traditional Italian techniques, like hand-stretched neapolitan pizza dough, and house-made pastas.

I also loved this take on a traditional, anchovy-rich Ceasar Salad.  Tangy, crisp and laced with an aged parmigiano reggiano.

How else to you enjoy such fresh, seasonal Italian food than a mouth-watering, steely red wine from the Alto Adige… Terlano, of course!

What could be better with a bowl of pasta smothered in an authentic, slow-cooked ragu than a glass of lagrein?  Thanks to expert bar man and Italian wine guru John Sanders, you might actually find a Lagrein (or two) by the glass.  Coppa’s wine program is ever-changing and always inspired.  In this case the smoky, rich, balanced Lagrein Greis from Terlano was perefect.  Plenty of acidity to handle the tomatoes in the sauce, and the backbone of a mountain wine to stand up to those gorgeous, palate-coating noodles.  I love this place!

About The Author

I love all things Italian: the beautiful country of Italia, the Italians themselves, the language, the food… and above all, I love Italian wine. The people I meet in my charmed life are fascinating, the wines are extraordinary. I needed a special place like this to write about them, and to remember them.

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5 Responses

  1. coastalcrone

    I will put this on my list for the next time I am in California! I would love to try the squid pizza and a glass of Lagrein.

  2. Molly @paprikapinot

    I have never had calamari pizza but it looks delicious! And since I love calamari and pizza on their own, i can only imagine how great they are combined. The one thing that seems strange is that I thought Italian food rarely combined seafood and cheese. Are they being rebels or does that sentiment not apply here?

  3. Ben

    I think I might start a program to start a pogram in favor of anchovies. So maligned. So good.


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