Inside Osteria DOP, a gleaming white-tiled pizza oven imported from Naples, Italy, and built by a fourth-generation oven maker, runs at about 900 degrees, cooking 12-inch pizzas in 60 to 90 seconds.

A commitment to authenticity defines chef and owner Rocky Maselli’s two Eugene operations: Osteria DOP, a full-service restaurant at 1122 Oak St., and Pizzeria DOP, a mobile food truck.

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Vanessa Salvia is a former food and dining correspondent for Lookout Eugene-Springfield.