The oldest restaurant in all of the Gaslamp Quarter, established in 1992! Here at Osteria Panevino, we take pride in passing down only the most authentic Italian cuisine to the plates of our valued San Diego diners.

Founded on the ideal to always cherish a great meal with the ones you love, Chef Vincenzo Lo Verso transports a piece of Sicily with him to the Gaslamp Quarter of San Diego in a unique way. Through pasta!

Handcrafted with only the highest quality of locally sourced ingredients, pasta at Osteria Panevino is made in house daily to ensure each guest tastes the part of Italy that is infused so deeply in our chef’s heart.

While the process of making pasta on a surface level is relatively a simple task: mix wheat, eggs, water, form the desired shape, and serve. Osteria Panevino steps this up gnocchi! We value Italian tradition, but we are not a simple restaurant!

Take our Ravioli Di Aragosta, for example, delicious housemade ravioli filled to the seams with fresh-caught lobster meat straight from San Diego’s waters. It is then topped off with our creamy butter emulsion, aged Parmigiano, and lemon zest.

Not quite what you were looking for? Don’t worry we have so many more types of pasta to offer!

Chefs like Vincenzo Lo Verso use different shapes and textures to compliment different types of sauces.

If you’re looking to create a thicker pasta sauce, it should be paired with a heavier pasta like penne or ziti. For a thin sauce, angel hair pasta is recommended. Cream-based sauces are typically used with flat pasta while tomato-based sauces hold better on to round pasta.

Our Penne Al Cinghiale is a delicious blend of textures and flavors to satisfy an adventurous palate. Enjoy penne pasta served with slow-cooked wild boar sausage, peas, and a decadent vodka cream sauce.

We understand not everyone can travel to Italy, but certainly, everyone can enjoy the traditional flavors that help bring together so many people. Schedule a reservation at Osteria Panevino today by booking online or by calling 619-595-7959.