Ristorante pizzeria La rosa rossa forno a legna

Simple white pizza base, seasoned with olive oil and salt. Crispy outside and soft inside.

White pizza served with slices of cured ham. A classic and flavorful combination.

Pizza with only tomato sauce, oil, and oregano. No mozzarella, light and distinct flavor.

Traditional pizza with tomato, garlic, oregano, and oil. Aromatic and cheese-free.

The queen of pizzas with tomato, mozzarella, and basil. Simple, balanced, and loved by all.

Margherita pizza enhanced with slices of cured ham added at the end of cooking.

Pizza with tomato, mozzarella, and anchovies. Savory and intense flavor.

Pizza with roasted or sautéed peppers. Sweet and flavorful.

Classic pizza with tomato, mozzarella, and button mushrooms.

Four cheese pizza, usually mozzarella, gorgonzola, fontina, and parmesan. Creamy and rich.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, cooked ham, and olives.

Pizza with tomato, mozzarella, and pieces of fresh sausage.

Pizza typically with mozzarella, mushrooms, and sausage, sometimes with cream or tomato. Mountain flavors.

Vegetarian pizza with mixed grilled or oven-baked seasonal vegetables (zucchini, eggplant, peppers).

Spicy pizza with 'Nduja, the Calabrian spreadable spicy salami.

Pizza with Gorgonzola cheese, with a strong flavor and creamy texture.

Fresh pizza topped with bresaola, rocket, and parmesan shavings added raw.

Pizza with zucchini flowers and anchovies. A delicate and flavorful combination.

Pizza with a strong flavor of bitter radicchio and sweet or spicy gorgonzola.

Smoked pizza with provola cheese and Alto Adige speck.

Classic pizza with tuna and onion. Tasty and substantial.

Tasty pizza with sweet onion and sausage.

Spicy and smoked pizza with provola, sausage, and Calabrian 'Nduja.

Pizza inspired by eggplant parmesan, with tomato, fried eggplant, and parmesan.

Pizza with red radicchio and smoked provola cheese.

Focaccia topped with fresh rocket, cherry tomatoes, and buffalo mozzarella.

Variation of Margherita with fine Campana buffalo mozzarella.

Pizza with fine porcini mushrooms, intense aroma and forest flavor.

White pizza with sautéed chicory, a typical Roman vegetable with a slightly bitter taste.

Robust white pizza with sautéed chicory and crumbled sausage.

Short pasta with a red radicchio-based sauce, slightly bitter flavor.

Classic Roman dish with eggs, pecorino romano, crispy guanciale, and black pepper.

Pasta with spicy tomato sauce, garlic, and chili pepper.

Pasta with a creamy four-cheese sauce.

Rigatoni served with traditional carbonara sauce (eggs, guanciale, pecorino, pepper).

Spaghetti with mixed seafood (mussels, clams, shrimp, calamari) in white or with tomato sauce.

Classic dish with clams, garlic, oil, chili pepper, and parsley.

Spaghetti with a rich mussel and clam sauce.

Large pasta served with a special sauce of sausage, savoy cabbage, and pears.

Paccheri with a flavorful sauce, typically based on tomato and Mediterranean ingredients.

Large pasta served with fresh seafood sauce.

Typical dish from Lazio with tomato sauce, guanciale, pecorino, and a touch of chili pepper.

Fresh pasta similar to spaghetti alla chitarra, with pecorino romano cream and black pepper.

Tonnarelli with crispy guanciale and softened onion.

Seafood and land variation of Cacio e Pepe, enriched with mussels.

Pasta with delicate scampi and zucchini flowers.

Rice cooked in broth and finished with a scampi cream sauce.

Creamy risotto with porcini mushrooms.

Risotto with mixed seafood and shellfish.

Potato gnocchi served with artichokes and clams.

Fine gnocchi with clams and truffle aroma.

Fresh egg pasta with porcini mushrooms, shrimp, and cherry tomatoes.

Fettuccine with clam and truffle sauce.

Fettuccine served with classic slow-cooked meat ragu.

Egg pasta with mixed seafood sauce.

Grilled beef sirloin, sliced.

Grilled beef steak.

Beef tagliata with balsamic glaze.

Tagliata served on a bed of rocket with parmesan shavings.

Beef tagliata flavored with rosemary.

Beef tagliata served with sautéed porcini mushrooms.

Chicken breast cut into strips, likely flavored with fennel seeds or herb.

Simple grilled chicken breast.

Grilled pork chop.

Floured and pan-seared veal slice, served with button mushrooms.

Veal slice with a fresh and tangy lemon sauce.

Veal scaloppine served with fine porcini mushrooms.

Oven-baked melted scamorza cheese.

Melted scamorza cheese with prosciutto.

Fresh grilled sea bream.

Oven-baked sea bream fillet with a crispy potato crust.

Sea bream simply grilled.

Sea bass cooked in a salt crust to preserve moisture and flavor.

Oven-baked sea bass covered with potato slices.

Large grilled prawns.

Mixed grilled fish and shellfish.

Classic mixed fry of calamari rings and shrimp.

Fried calamari only.

Grilled calamari, light and flavorful.

Mixed selection of appetizers served on a cutting board.

Classic Italian summer appetizer with cured ham and sweet melon.

Cured ham served with fresh buffalo mozzarella.

Cured ham plate.

Toasted bread rubbed with garlic and seasoned with oil and salt.

Toasted bread topped with fresh cherry tomatoes, garlic, and basil.

Bruschetta topped with cured ham.

Mussels cooked in tomato and herb broth.

Mussels sautéed in a pan with oil, garlic, parsley, and pepper (usually in white sauce).

Mixed mussels and clams sautéed in a pan.

1-liter bottle of mineral water.

Large bottle of Coca Cola.

Can of orange soda.

Medium-large bottle of beer.

Sardinian Ichnusa beer in a half-liter bottle.

Small bottle of beer.

Small glass of draft beer.

Medium glass of draft beer.

Peroni Gran Riserva Rossa beer, double malt.

Typical Roman fried rice ball with tomato sauce and a melting mozzarella center.

Fried potato croquette.

Battered and fried zucchini flowers, usually stuffed with mozzarella and anchovies.

Desalted cod fillet fried in a crispy batter.

Green pitted olives, stuffed with meat, breaded, and fried.

Small breaded and fried mozzarella balls.

Boiled or sautéed chard.

Chicory sautéed in a pan with garlic and chili pepper.

Fresh mixed seasonal vegetable salad.

Portion of french fries.

Diced potatoes roasted in the oven.

Slices of fresh pineapple.

Traditional cake with shortcrust pastry, pastry cream, and pine nuts.

Tiramisu: dessert with ladyfingers, coffee, mascarpone cream, and cocoa.

Cream puffs filled with cream, covered in chocolate.

Creamy dessert made with cream, sugar, and gelatin, served with caramel or berries.

Egg and milk custard with a layer of liquid caramel.

Refreshing frozen lemon dessert, to drink or eat with a spoon.

White truffle ice cream, usually cream/meringue flavor covered with sprinkles.

Chocolate and cream ice cream covered in cocoa.