01 / ABOUT THE PLACE
About this place
Pizza at Aglio Olio has a thin crust, designed to go well with a variety of dishes. The Margherita is a simple combination of tomato and basil; other choices include seafood with anchovy, black olives and house-made basil sauce, and a sausage and mushroom pizza. If you are in the mood for something more substantial, you can request a thicker crust for an additional charge. The menu notes that the dough is rolled out to order, so preparation may take a little time.
For fresh pasta, choose a sauce and then opt for fettuccine or gnocchi. Options range from creamy pairings such as Gorgonzola cream sauce and cream cheese sauce with a soft-cooked egg and prosciutto to pescatore, with seafood in tomato sauce. It is easy to decide by the kind of flavour you are after.
Some diners have mentioned enjoying the cheese platter, anchovy pizza and pasta. Small plates include Camembert with dried fruit and prosciutto wrapped around cream cheese; they work as a bite while waiting for pizza or pasta, or as part of a meal to share gradually with wine. One diner recalled taking their time over sparkling wine and assorted sausages, nibbling on the food as they went. The restaurant can suit a pasta-centred dinner, as well as a lighter evening focused on small plates and wine.
