Osteria 16 No. 2
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Dishes that seldom appear in American or British books on Italian food are the heart of this second collection from Copenhagen's Osteria 16, and the reason cooks who already know the standard repertoire will want it.
A risotto, a plate of pappardelle, a round of crostini: the forms are familiar, and the book does include a handful of classics. But here oysters and fennel flavor the risotto, veal sweetbreads enrich the pappardelle, and chicken and pork meatballs crown the crostini. Elsewhere, balsamic and gremolata dress sliced roast beef, and octopus anchors a chopped salad with bell peppers, green olives, and capers.
With no headnotes, there is no chef's commentary, only simple preparations meant to be cooked at home. Measurements are metric, and the photography is attractive. The book is in English and was published by the restaurant itself.
Osteria 16 is the flagship of a small group of everyday restaurants in Denmark which may seem an unlikely source of Italian recipes. Its owners, Emil Alsbo and Morten Kaltoff, are converts to the cuisine, and their use of ingredients brought in from Italy has drawn favorable international attention.
Proof that converts can still find new ground in Italian cooking.
Paperback. Color photographs throughout.
Published on August 28, 2026
