It began with the recipes that did not fit. The ones we set aside while writing the first because the first had its shape and could not hold them. We did not throw them out. We let them sit through two more winters in the kitchen.
It became a book of its own when those leftover recipes started pointing the same way. Slower. Pulled apart. Tasted again on a colder morning. Not the louder dishes — the ones that earn a second look. The first book asked how. This one asks how far.
Osteria 16 is antipasti. Small plates. The anchovies come from the fisherwomen in Avola, Sicily. The rest takes care of itself.
Soft, grilled, folded with baccalá. What you serve first in autumn, when the cold arrives.
Made by hand. Puntarelle and cime di rapa in winter, carried home from Italy in a bag. Where pasta is, everything is.
Green asparagus in spring. Radicchio in winter. Bottarga and grilled chili when the occasion calls for it.
Four of them. No more. Anchovy, zucchini blossom, bresaola, spinach and rocket. That is all it takes.
Flûte. Focaccia. Grilled crostini. Pizza dough. Where most meals begin.
Rare, but when yes, then this. Bigne with mascarpone and salt caramel. Lemon tart. Tiramisu. Panna cotta. The last thing you taste in the evening.
“A small Italian room on Haderslevgade that has quietly become a centre of gravity for the city's food culture.”
No. 01 (yellow) is the foundation, still in print. No. 02 (red) is the second pass — slower, longer-cooked. Easy Pasta (green) arrives in 2028 as the daily volume for the home cook. Stores in the selection receive the first offer at every release.