There are three spacious dining areas
This is Terroni’s newest commissary kitchen—an extension of its larger Sackville Street location, Spaccio East. For owner Cosimo Mammoliti, quality control was the initial impetus for the Spaccio concept. Bread, pasta, pizza dough and butchery products—virtually all the raw materials used in Terroni restaurants—emerge from the commissaries’ massive open-concept central kitchens.
But the spaces are far from just production hubs. Like its predecessor, Spaccio West offers a complete menu in three spacious dining areas, including a sunny patio. Guests can grab a bombolini and an espresso at the café counter or sit down for a bowl of spaghetti pummarola, secure in the knowledge that every component of the dish was produced in the adjacent kitchen.
There’s also a well-stocked storefront with fresh and frozen Terroni and Sud Forno products, including produce, pantry products, meat, cheese, and handy heat-and-serve versions of classic Terroni dishes like eggplant parmigiana and lasagna bolognese. A mosaic of the Roman-style pizza you’ll find at this location, distinguishable from Terroni’s traditional pizza style by its fluffy, focaccia-like crust. Left to right, we have the pork sausage and olive Matta , Patate e Gorgonzola , a classic Margherita , and a Cacciatrice complete with its namesake salamiA cheeseless vegetarian pizza with no compromises on flavour, the Ortolana is a sunny array of zucchini, eggplant, pepper, artichoke, basil and fruity olive oil.
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