Pizzeria Rossini

A richly topped pizza on a tomato and mozzarella base. Bresaola (cured beef) and arugula are added after cooking for freshness, complemented by parmesan. · Salty and umami flavors of cured meat combined with the freshness of arugula. · Eaten hot, usually with hands or cutlery.

A white pizza without tomato sauce, highlighting creamy cheeses like stracciatella and gorgonzola. Topped with coppa (cured meat) and arugula. · Very creamy and smooth texture with the pungency of gorgonzola. · A gourmet choice for cheese lovers.

An aromatic pizza with truffle cream and mushrooms. Gorgonzola and onion add depth to the flavor. · Earthy and powerful truffle flavor mixed with melted cheese. · Enjoy it hot to appreciate the truffle aromas.

The signature pizza with varied toppings: marinated vegetables (artichokes), mushrooms, and salami. Classic tomato and mozzarella base. · A balance between the saltiness of the salami and the sweetness of the vegetables. · Ideal for those who want a bit of everything on their pizza.

The 'Four Seasons' pizza, traditionally divided into four sections or mixed. It contains ham, artichokes, mushrooms, and olives. · Variety of textures and flavors in one pizza. · A timeless Italian classic.

Pizza topped with a blend of four melted cheeses on a tomato base. Rich and flavorful. · Intense cheese flavor and stringy texture. · Perfect for dairy lovers.

The simplest and most traditional pizza: tomato sauce, mozzarella, and a few olives. The foundation of Italian cuisine. · Mild and balanced flavors, crispy crust. · Ideal for a light meal.

Pizza with pronounced seafood flavors from anchovies. Enhanced by salty capers. · Distinct salty and oceanic taste. · For those who like intense flavors.

Pizza topped with flaked tuna and olives on a tomato base. Often served without mozzarella or with little cheese. · Mild fish flavor and tender texture. · A popular alternative to meat pizzas.

Also called 'Queen', it's a great classic with cooked ham and button mushrooms. · Mild and familiar taste, tender texture. · Appeals to everyone, including children.

Pizza with various seafood (mussels, shrimp, squid depending on availability) seasoned with garlic and parsley. · Fragrant seafood flavors with garlic. · Like a seafood dish on a pizza crust.

Pizza topped with an egg (often runny in the center) and salami. Tomato and cheese base. · Rich and protein-rich, the egg yolk adds creaminess. · Dip the crust in egg yolk.

Pizza featuring gorgonzola, an Italian blue cheese, softened by cooked onions. · Strong, pungent flavor of blue cheese contrasted by the sweetness of onions. · For lovers of strong cheeses.

Smoked salmon pizza on a tomato and mozzarella base. A Nordic touch on an Italian dish. · The smoky flavor of the fish dominates, tender texture. · Flavorful and slightly more sophisticated.

Pizza topped with Parma ham (prosciutto crudo), a cured and salted Italian charcuterie. · The ham is thin and melting, providing a delicate and salty flavor. · An elegant classic.

Springtime' vegetarian pizza topped with various vegetables like peppers, artichokes, and mushrooms. · Fresh and colorful, with crunchy peppers. · A light and flavorful option without meat.

Pizza topped with ham and egg on a mozzarella base. The name sometimes suggests a folded or puffed shape. · Simple and effective, mild flavors. · Hearty and comforting.

A calzone (folded pizza) filled with creamy ricotta, mozzarella, ham, and mushrooms. · Crispy exterior and very soft, hot interior. · Beware of hot steam upon opening.

Spicy pizza with hot salami (pepperoni or ventricina type). · Spicy salami heat and savory fat that flavors the pizza. · The preferred choice for those who enjoy spicy dishes.

Topped with Speck, a smoked cured ham from Tyrol. · Distinct smoky flavor and firm texture from the ham. · Rustic and fragrant.

White pizza with crème fraîche, topped with lardons and onions. Reminiscent of Alsatian Flammekueche. · Rich, creamy, and salty thanks to the lardons. · Comforting and generous.

An egg added to your pizza, baked with the toppings. · Adds creaminess and richness. · Usually served sunny-side up or with a runny yolk.

Tubular pasta served with a creamy four-cheese sauce. · Very rich, creamy, and cheesy. · A hearty and comforting dish.

Tubular pasta in a spicy tomato sauce with garlic and chili. · Spicy and tangy. · A simple yet characterful Roman classic.

Ravioli stuffed with meat served with a 'pink' sauce (mix of cream and tomato). · Creaminess balanced by the acidity of the tomato. · Tender and flavorful.

Ravioli filled with meat, topped with a creamy mushroom sauce. · Rich and creamy with woody notes. · A mild and nourishing dish.

Ravioli filled with smoked salmon, often served with a light cream sauce. · Delicate smoked fish flavor. · Refined and original.

The classic vegetarian ravioli: spinach-ricotta filling, served simply with melted butter and sage. · Fresh, light, and aromatic thanks to the sage. · A perfect balance of mild flavors.

Tubular pasta in a rich sauce made with lardons, cream, and egg yolk. (French-adapted version with cream). · Very creamy, salty, and smoky thanks to the lardons. · An extremely popular and indulgent dish.

Long, flat pasta served with the famous meat and tomato ragu sauce. · Rich in meat, flavorful, and hearty. · The ultimate family dish.

Spaghetti served with a simple tomato and basil sauce. · Sweet and sour, light. · The essence of Italian cuisine, simple and good.

Spaghetti coated in green pesto (basil, garlic, pine nuts, parmesan, olive oil). · Very aromatic, herbaceous, and garlicky. · Fresh and fragrant.

Peasant-style spaghetti with a sauce of olive oil, garlic, chili, and sun-dried tomatoes. · Rustic, spicy, and intense in flavor. · A flavorful alternative without liquid tomato sauce.

Wide pasta served with a creamy smoked salmon sauce. · Rich and creamy with a pronounced salmon flavor. · Elegant and satisfying.

Layers of pasta interspersed with bolognese sauce (meat and tomato) and béchamel, baked and gratinated. · Melting, rich, and gratinated on top. · A complete and very hot dish.

Spaghetti served with a mix of seafood (mussels, squid, shrimp) in a tomato sauce. · Ocean flavors infusing the pasta. · For seafood lovers.

A large sharing platter featuring four types of pasta with four different sauces. · Allows you to taste several flavors in one meal. · Convivial and fun, ideal for two.

Fried eggplant slices baked with tomato sauce, mozzarella, and parmesan. · Melting, rich, and flavorful, without pasta (although listed in this section). · A very indulgent vegetarian classic.

Thin slices of veal served with Parma ham and a creamy sage-scented sauce. · Tender meat with a rich and aromatic sauce. · Served with pasta as a side.

Veal medallions cooked with a balsamic vinegar reduction. · Sweet and sour, the meat is caramelized by the vinegar. · Intense and sophisticated flavor.

Veal medallions topped with eggplant and melted cheese, gratinated. · Rich and melting. · A classic meat-vegetable-cheese combination.

Breaded and fried veal cutlet until golden. · Crispy on the outside, tender on the inside. · Often served with a lemon wedge.

Veal cutlet simply grilled. · Light, with a grilled taste. · For those who prefer plain meat.

A beautiful piece of beef (ribeye) grilled to your liking. · Juicy and marbled. · A classic for red meat lovers.

Ribeye steak topped with a creamy gorgonzola cheese sauce. · The strength of the blue cheese complements the richness of the red meat. · Very indulgent.

Ribeye cooked in tomato sauce with garlic, olives, and anchovies. · Tender meat infused with Mediterranean flavors. · Spicy and aromatic taste.

The most tender beef fillet, simply grilled. · Very tender, lean, and melt-in-your-mouth. · A premium choice.

Tender beef fillet served with your choice of sauce. · Customizable to your liking (cheese or pepper). · High-quality meat.

Braised veal shank cooked slowly with vegetables and white wine. Milanese specialty. · Very tender meat that falls off the bone, rich sauce. · Don't miss the marrow inside the bone.

A breaded veal cutlet generously topped with ham and melted cheese, like an open cordon bleu. · Crispy, melting, and very hearty. · A comforting dish.

An extra-large version of the ribeye for big appetites. · Served plain (grilled) or with your choice of sauce. · For true carnivores.