restaurant files
name: rosso pizzeria
location: santa rosa, ca
http://www.rossopizzeria.com/
I’ve been looking forward to a repeat performance @ Rosso for a while now.
Today, after stopping in Santa Rosa for a quick shopping trip, we stopped at Rossa Pizzeria for lunch.
My hubbie (Y) and I shared the Mista salad (Rafter Ranch blend, mixed as picked, shaved fennel, toasted pine nuts, shaved parmesan and balsamic vinaigrette)
The salad was good, light, almost like a palate cleanser. It wasn’t amazing but it was good. They say the best salads are made of a mix of wonderful ingredients that stand out all on their own. In this salad there was one ingredient that really stood out: the shaved Parmesan. It was delicious and really made this salad worth its weight.
Next we ordered the Beppo Pizza (red base, Hobbs pepperoni, black olives, red onion and house made mozzarella) made in the wood fired oven.
I have come to believe that anyone who operates a wood fire oven must be a master. There is an art; I am sure, to cooking in an oven that runs at such a high temperature. Rosso cooks exclusively in a wood oven. Have they mastered the art of wood fire cooking? I am not sure: the jury is still out after today's visit.
The pizza was good – the crust was chewy and tender. The sauce was very good. It was spicy and hovering in the sauce were pieces of shaved garlic. Delicious … I love shaved garlic in red sauce.
The standout in this dish was unquestionably the red onion. Surprising! I always order red onion on my pizza and normally the flavor is “cooked down.” This time the red onion held its flavor and essence with each bite. This pizza reminded me of what red onion should taste like on a pizza.
The “house made” mozzarella was good, although a little sparse. It was almost as if all of the toppings had pooled to the middle of pizza, away from the yummy, dense crust.
Overall, this pizza was very good.
Back to the art of wood fired pizza … the past couple pizzas I’ve had cooked in this culinary method have been crisp, dry at the crust and wet & soggy with a pool of soupy sauce in the middle.
Next visit: Calamari Fritti & Funghi Pizza
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