Osteria Procaccini features the traditional method of terra cotta oven-baked pizza. We also use delicious recipes to create sandwiches, salads and desserts using the freshest, most local organic ingredients available to us.
When Osteria was founded we knew we wanted to bring something different to New Jersey: Artisanal pizzas, gourmet salads, and specialty dishes made with quality hand-selected ingredients, prepared with a passion for. Our dishes lack artificial preservatives and additives, so that our recipes shine. We are proud of our delicious old-fashioned, traditionally-prepared, Italian food which we craft with love.
And while our recipes have been passed down or created using classic styles, we put particular focus on our ingredients. Osteria Procaccini is about simple, sustainable and organic choices, local when possible. We use Martin’s Specialty Sausages, from Mickleton; Applegate organic and natural meats, from Bridgewater; and clams from the Jersey Shore. We shop Albert’s Organics, a certified organic distributor in Bridgeport. Our mozzarella is imported from Italy. Herbs, like basil and parsley, are grown year round in a green house on our farm and the summer weather bring baby arugula and peppers to our delicious pies.
Our famous clam pizza was described by the New York Times as “fresh, sweet seafood play[ing] beautifully against olive oil, oregano, parsley and Parmigiano, with the crust adding a slightly complex foil–” and our Nonna Cesina pizza — a white pie with gorgonzola, mozzarella, ricotta, provolone, tomatoes, extra virgin olive oil and basil —was pronounced in a NJ.com article as “tremendous…the day’s best pizza.”
Enjoy our dishes at our restaurants in Crosswicks, Pennington and Kingston, New Jersey. We offer guests to bring their own bottle (BYOB) to pair with our pies and some of our locations offer outdoor dining in the warmer months. Pennington location has full liquor license featuring local craft beers and organic cocktails.