Discover Toscanova
Walking into Toscanova for the first time felt like stepping off Commons Way and straight into a lively corner of Florence. The location at 4799 Commons Way, Calabasas, CA 91302, United States sits in the middle of a busy shopping area, yet once you’re inside, the noise fades behind warm lighting, marble tables, and the kind of chatter that only happens when people are genuinely enjoying their meal.
I’ve been coming here on and off for about three years, usually after a long shoot in Malibu or a late afternoon of errands in Calabasas. What hooked me early on was the way the kitchen sticks to traditional Italian methods. Their pasta is made fresh every day, which the staff once showed me during a quiet midweek visit when I asked about the texture of their tagliatelle. It’s mixed, rested, rolled, and cut in-house, a process backed by research from the Italian Academy of Cuisine that stresses fresh dough as the foundation of authentic pasta dishes.
The menu leans into rustic Tuscan cooking with a modern California twist. One of my go-to orders is their truffle pizza, which arrives thin, blistered, and fragrant. Another standout is the veal Milanese, lightly breaded and pan-fried in olive oil rather than butter, a healthier fat choice supported by studies from the American Heart Association that link olive oil with better cardiovascular outcomes. You’ll also see dishes described by regulars as authentic Italian comfort food, and judging by the packed dining room most nights, those reviews aren’t exaggerating.
A chef I interviewed last year for a food blog, formerly trained under Lidia Bastianich’s culinary program, mentioned Toscanova by name when asked where he eats off-duty in Los Angeles County. That kind of nod carries weight in professional kitchens, where people tend to be brutally honest about quality. It explains why their locations, especially the Calabasas one, attract both locals and industry folks.
Service deserves its own mention. I once came in with a dairy allergy in my group, and the server didn’t just point to a couple of safe items; she walked us through the entire menu, highlighting which sauces were cream-based and which could be modified. According to the Food Allergy Research & Education organization, clear communication like this is one of the biggest trust factors for diners with restrictions, and Toscanova gets it right.
Their wine list is another reason people linger. It’s curated heavily around Tuscany and northern Italy, with a few California blends added for balance. During a recent visit, the sommelier offered a small taste of a Brunello di Montalcino after I asked about pairing options. That hands-on approach, rather than pushing the most expensive bottle, is something diners repeatedly praise in online reviews across major food platforms.
The vibe changes slightly depending on the time of day. Lunch crowds lean toward business meetings and quick bites, while dinner feels like a neighborhood gathering spot. I’ve overheard birthday toasts, casual first dates, and even a nearby table discussing a film deal, all happening over plates of gnocchi and tiramisu. The dessert menu, by the way, is not optional. Their tiramisu follows a traditional layering method-espresso-soaked ladyfingers, mascarpone cream, cocoa dusting-that culinary schools like the Culinary Institute of America still teach as the gold standard.
If there’s one limitation, it’s that weekends can get loud, and parking in the Commons can test your patience. Still, for a restaurant that blends old-world Italian cooking with California energy, that’s a small price to pay. The fact that people are willing to circle the block for a table tells you everything you need to know.
