Situated on Cardiff’s High Street, nestled between the likes of Pasture, Parallel and Nomad, Bosco has fierce competition on its doorstep. However, after my visit I think it’s fair to say it takes the top spot.
As we entered, we were met with a bustling atmosphere, furnished with warm intimate lighting and soft velvety booths. We visited on a Wednesday night, and it was totally rammed, so definitely book ahead!
Offered either a table by the window or a seat at the counter right in the action, we jumped at the chance to be a part of the heat and steam.
I was recommended by the waiter to opt for the Campari spritz as “you can’t go wrong”, whilst my partner kept it casual yet culturally accurate with a Moretti. Indeed, I did not go wrong with the Campari Spritz; the citrus bitterness tanged with mellow undercurrents in the prosecco. As we sipped and enjoyed, we were captivated by the movement and excitement – we watched the chefs slice, toss, grate and sauté right in front of our eyes.
Joel, one of the supervisors, explained how Bosco vows to bring true Italian flavours and never scrimps on quality. Bosco’s supplier is Nanona, a family run importer of food based in Somerset, who source from Italy’s best producers. The name is a combination of ‘Nonna’, Italian for grandmother and ‘Nana’, mirroring the company’s blend between bona fide Italian food and their distribution across the UK. Nanona’s fruit, vegetables and meats are shipped weekly from a Milan market to bring the most distinctive Italian taste as they possibly can.
Feeling increasingly immersed in the atmosphere, our appetites were teased by a bowl of Nocellara del Belice Olives. Readers who are familiar with How I Met Your Mother’s ‘Olive Theory’, the idea that you either love or hate olives, it is safe to say I side with Lily, and these olives were soon to be gone. A blend of salty and buttery flavours made the perfect antipasti.
On to the small plates, we chose the Bruschetta Pomodoro and Polpette. The first bite into the Bruschetta was truly memorable: fresh sweetness from the tomatoes and hints of garlic and basil topped on lightly toasted ciabatta. As Joel popped over to ask how the small plates were, he explained that the tomatoes supplied by Nanona change colours across the seasons, varying from green to pink to rich red. It’s fair to say that we tried each side of the tomato, as the Polpette were served in a marinara sauce. The braised beef meatballs melted into the sauce, topped with Grana Padano.
Taking a break between the small plates and the main course, I had a wander around the bar, soaking up the ambience and chatter of guests. For a restaurant that only opened on the 5th of December, the servers floated effortlessly around with such co-ordination, engaging passionately with each table. We watched pizzas fly out of the 340ºC ovens and onto efficiently stacked plates, seamlessly picked up by the servers and promptly placed in front of awaiting guests.
Almost imperceptibly, our main course arrived. Naturally, we chose pizza and pasta (duh, you can’t go to an Italian restaurant and not get pizza and pasta!). The Mafaldine con Ragù di Manzo was delectable, with depth in the rich, tender beef short rib balanced by the al dente mafaldine. Topped with plenty of Grana Padano, this dish is a pasta-lover’s dream.
For pizza, we chose the Ventricina and we were utterly blown away. A classic tomato and fior di latte mozzarella base topped with Salame Ventricina and drizzled with chilli oil and honey.
As Joel served us, he explained how the Salame Ventricina is stored in the deli fridge and sliced daily. Casting a look into the fridge, Joel pointed out the stamp on the meat, signifying its authentic origin. Alongside the Ventricina pizza, we sampled the garlic dip, the ‘nduja dip and the truffle dip. Although the garlic was our firm favourite with its soft pillowy notes, the truffle and ‘nduja were strong rivals. Like the Salame Ventricina, the ‘nduja used in the dip is stamped from Calabria, certifying the meat’s authenticity.
In between main course and ordering dessert, we were kindly served a glass of Tosolini Grappa di Moscato and Limoncello Tosolini. Whilst I normally wouldn’t have ordered a digestivo, I am very grateful we had the chance to taste both. I thought I was familiar with Limoncello, but that was not until I tried Limoncello Tosolini – light with nostalgic sherbet hints, made from lemons harvested on the Amalfi coast. The Tosolini Grappa di Moscato was unlike anything I’d tasted before, with a syrupy tone from the Moscato grapes before an intense fiery punch as it goes down.
As we sipped our digestivos (a slow sip for the 40% grappa!), our server explained Bosco’s motto ‘Anima Italiana’, which means ‘the soul of Italy’. We couldn’t agree more. Bosco feels like an Italian grandmother’s recipe book brought to life through classy yet affordable dining.
Being a little bit biased as a long-standing Tiramisu lover, there was no hesitation when ordering it for dessert. Trusting Joel’s reliable recommendation, we also ordered the Zeppole.
What a delight they both were! The Savoiardi biscuits were soaked with lavish espresso and amaretto which complemented the creamy mascarpone. Bosco’s Tiramisu definitely takes the biscuit…
The Zeppole, crispy on the outside, golden on the inside and dusted generously with sugar, were perfectly paired with custard and lemon curd. A killer combo.
Bosco is not just a pizzeria, it’s a divine culinary experience, reasonably priced and right in the heart of Cardiff. An unmissable taste of Italy!
Bosco Pizzeria
14 High St,
Cardiff CF10 1AX
https://www.boscopizzeria.co.uk
