About this Business
From Our Editors
Chef Pasquale Pascarella constructs each gourmet pie on Pizza Rosso?s menu from fresh ingredients using traditional culinary blueprints. The homemade red sauce cooks for five hours and spends another hour putting on its make-up before it is ready to grace the olive-oiled pizza dough with its presence. The margherita wears fresh buffalo mozzarella and a blanket of homemade sauce to keep its thin, crispy crust warm pizza ($11 for a 12?, $13 for a 16?); the hogan pizza balances prosciutto, figs, arugula, and ricotta into an edible flavor aria ($14 for a 12?, $18 for a 16?). The lasagna layers pasta crafted in-house with sauce, meats, and cheeses to create a delicious model of the earth?s core ($10). The grilled vegetable and pesto panini ($7) presses its ingredients together for an easily handheld meal during lunchtime fencing duels, and the smooth, creamy gelato ($5) chases the last cheesy slice with a rousingly sweet finale.