La Toscana

La Toscana Review

Billing itself as "spaghetteria, pizzeria, grigliata, and café," this excellent restaurant in an interesting historic house in the center of Liberia covers all the Italian culinary bases, from Amalfi to Verona. The chef uses real Italian ingredients, such as aged Parmigiano cheese and prosciutto from Parma, three kinds of savory mushrooms, plus olives and anchovies to give authenticity to more than a dozen types of wood-oven pizzas and homemade pasta sauces. A generous serving of ravioli stuffed with spinach and cheese is a standout, as is the All'Amatriciana sauce—bacon, tomato, and a touch of hot chili pepper—atop the pasta of your choice. After a stint in the modern Santa Rosa commercial center, La Toscana has taken up residence in La Casa de Papel—easily recognizable by the newspaper front pages plastered on the exterior. Tables are spread throughout the elegant house and in a lush garden with a small pool. There's no liquor license so you can bring your own bottle of vino. It's open every day except Sunday, noon to 10.