Posto is an Italian restaurant located outside of Davis Square specializing in traditional Neapolitan thin crust pizza. Going one step further than other Boston thin crust pizzerias, Posto is certified by the Assocaizionne Verace Pizza Napoletana. AVPN was founded in 1984 in Naples, Italy to promote and protect their traditional method of making pizza. They hold rigerous standards for certification including the use of specific ingredients, ovens and technique.
Posto has an extensive cocktail/wine/beer list that changes seasonally. The ‘Cucumber Cooler’ has a very refreshing flavor with pineapple and basil house infused vodka, cucumbers and red grapes. However, it is served unstrained which makes it very difficult to sip without also eating large pieces of mashed fruit. It’s recommended for a hot day, but ask to have it strained first!
The Lemon Arancini is risotto mixed with mozzarella, lemon zest and herbs, rolled into balls and fried, and served with a chunky tomato sauce. These are pleasantly crisp on the outside without feeling greasy. The inner texture is very creamy and the lemon zest helps makes an otherwise heavy appetizer taste light and summery.
Posto makes their cheese fresh daily, and this is evident in their pizza, particularly in the asparagus pie with bacon, mozzarella (or fiore de latte) and ricotta. Both the mozzarella and the ricotta have the most tender and buttery flavor. They melt in your mouth with the smallest hint of sweetness. The bacon and the aspargus are nice accompaniments, though the asparagus is shaved (as opposed to the ‘spears’ listed on the menu) and though it is the namesake of the pie, all the shavings only add up to about one spear for the whole pizza! The crust is delicious with a complex flavor and a nice chewy crumb. There is a substantial outer curst while still having an almost paper thin layer of dough in the middle. Following in the tradition of Naples, Posto ferments their dough aiding the development of a great flavor. They also bake their pies in a stone oven at tempertaures rising about 850 degrees F.
Dessert includes italian staples such as tiramisu and cannoli with a glass of amber grappa to finish. The Tiramisu is a more-than-generous portion covered in chocolate shavings of local chocolatier Taza. The flavors of coffee and mascarpone are nicely balanced. The only drawback is their casual presentation which is more akin to a family dinner than a plated restaurant dessert. The cannoli is fresh and generously filled with homemade ricotta. The flavor of the filling is subtle and light but the texture is a bit wet and the cream tends to leak out of both ends causing it to be very messy but still delicious.
Posto is a wondeful addition to the restaurants of Davis Square and offers an excelently executed version of the traditional Napoletana style. Their homemade cheeses, quality ingredients along with the oustanding flavor and texture of their crust brings the experience of eating pizza to a new level.