Reviews
What Michael J Burrows likes about La Toscana:
The only reproach I have with the pizza is that is done on a very thin but too crisp dough, almost like a soda based mixture. True pizza,like Napolitano, use a high gluten (protein) dough that produces a rim or edge that has a beautiful ‘chew’ and although the bottom can be a bit crisp it remains supple. The ingredients were fresh and tasty and not overly heaped on the pizza allowing one enjoy the whole creation. View all feedback.
Reviews from various websites
Riquísima la ensalada de pera, nuez, queso de cabra y miel. La pizza vegetariana mi favorita. La atención y el servicio muy buenos. La recomiendo al 100%.
Deliciosas las pizzas y ahora con su nuevo menu de radioles y mariscos y su super deliciosa salchica italiana acompañada de pasta. Sin faltar las ensaladas deli...
read moreI think it has some of the best pasta in Ajijic. The sauce is good and the bread is cooked over a wood stove
The only reproach I have with the pizza is that is done on a very thin but too crisp dough, almost like a soda based mixture. True pizza,like Napolitano, use a...
read moreMy salad was exceptional, my pasta was delicious, my wood fired pizza was simply amazing!!! I love this truly Italian outpost in Mexico, I WILL BE BACK, guarant...
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read moreLas ensaladas con queso de cabra
Pizza Diego
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