King Street, Newton is a haven for good food and joining the ranks is traditional Italian restaurant Casa Mia Osteria. You know you are in good hands with two legendary hospitality veterans at the helm. Offering traditional Italian dishes with a modern twist, Casa Mia Osteria is the personal project of two friends who have known each other since their days in Italy.

Andrea Nazzari brings extensive front-of-house experience from Tetsuya’s, Rockpool Bar & Grill, and Baccomato Osteria while Valerio Boncompagni’s expertise in the kitchen (Valerio was previously executive chef at Baccomato Osteria) is evident in the flavours, textures and presentation of his beautiful dishes. 

The result of this magical collaboration between Andrea and Valerio is a very friendly – yet professional – atmosphere in a warm and cozy dining room in the heart of Newtown, where you feel “at home” or “casa mia” in Italian. The staff are attentive, without being intrusive and the food from start to finish is so impressive, it’s hard to say no, even when you’re full. 

Pinsa Romana is a speciality at Casa Mia Osteria and is a contemporary reinterpretation of the traditional Napoletana pizza. You’d be forgiven to think this is a traditional Italian recipe from many years ago, but in fact, it was only introduced in the last 20 years. The shape of the pinsa is different to your traditional pizza as it’s long, bubbly, and airy. The crust is fluffy, soft on the inside and crunchy on the outside.

pinsa casa mia osteria

Another important point of difference is the dough and flour used to create it. “The dough is made of a mix of three different flours – soy, rice, and wheat – that is fermented for 72 hours” explains Valerio. Not only is the pinsa easy to digest – thanks to several leavening-maturation techniques – but it’s light enough that it could also be considered a starter, allowing you room to try some of the incredible mains on offer. 

Valerio cooks everything in-house including the sourdough, focaccia and salumi. After learning how to make salumi from his uncle during his childhood in Toscana, he developed a passion for cured meat that he marinates with nearly 15 different herbs and spices and of course with no addition of preservatives. 

cooking pinsa casa mia osteria

Depending on the day, any of the following may feature on the menu: Pancetta, Wagyu bresaola, capocollo, Lamb prosciutto, finocchiona, mortadella, nduja, guanciale, plus more.

Casa Mia Osteria also offers nine types of homemade pasta made with Caputo, which is a quality Italian traditional flour. Pasta types range from the classic Rigatoni to more curious shapes, such as Malloreddus or Sedanini and availability can change on a daily basis. 

Featuring on the latest Autumn menu is the impressive, homemade potato gnocchi with porcini mushrooms, roasted hazelnuts and parmesan. Another must-try dish on the current menu is the super tender Octopus braised in red wine with potato and leek veloute. You’ll also want to leave room for dessert, particularly the Sbriciolata (almond crumble cake) with sour cherry and ricotta. 

Casa Mia Osteria is open for dinner Monday to Saturday and for lunch on Saturday. Current specials include: 

  • Wine dinner every two months. The next one is on March 26 with a journey in Tuscany.
  • Monday BYO night $10
  • Tuesday Roman pasta night: Carbonara, Amatriciana or Cacio e pepe with house wine $28
  • Saturday (lunch & Dinner): Porchetta – marinated and roasted for three hours $34

Book your table here