When I ask Dave Manna, co-owner of Rosso Pizzeria, what separates his new restaurant from other pizzerias in town, he counted the reasons on his fingers: Locally sourced and organic ingredients, a wood-burning oven brought in from Italy and its passionate Italian owners.
Rosso opened in March in Da Capo’s first location – at the exit of the High Level Bridge on 109th Street – as the owners felt it was time to change their focus and rebrand. While the menu has alternatives to pizza including charcuterie boards and panini, Rosso’s pies are at the forefront of its efforts. Each tastes like it could’ve come straight out of mama’s kitchen, and shows just how much of a difference an Italian owner can make.
Rosso’s fiore di latte is the best cheese I’ve tasted on a pizza, from Edmonton or elsewhere. Creamy and subtle, it complements the other ingredients, whether that be the mixed mushrooms and truffle oil of the funghi misti, or the fiery peppers and local, organic fennel sausage of the Salsiccia pizza. While the menu includes several takes on tried and true Italian recipes, rotating experiments like the pear and smoked prosciutto pizza keep things interesting for the pizza aficionados out there.
Pair that with more than 30 wines, 60 beers from across the world, espresso and fine atmosphere, and Rosso may just become a date-night favourite.