The international wine list is categorized by “more than a glass” (you can get a glass up to 500 mL), “here” (local ones), “there” (Italian wines) and “everywhere.” There’s even a wine club you can join. We started with a sweet Cornicelli Brachetto and a light, crisp Sorelle Bronca Prosecco. The Prosecco went especially well with the calamari fritti appetizer, which was fried golden crisp with seasonal vegetables (we got green beans and pea pods) and served with a fantastic green chili dipping sauce. A very generous portion, it’s great for at least two people to share. A 2009 Clif “The Climber” Sauvignon Blanc blend also paired well.
When you visit, don’t miss the housemade burrata (incredibly creamy, fresh mozzarella), which is stretched and then wrapped around ricotta and mascarpone with lemon curd, then drizzled with olive oil. Yum. We had it with thin-sliced prosciutto di Parma and some garlic and olive oil flatbread.
The light, flavorful, bright green mista salad had a Rafter Ranch blend of greens with thick-shaved fennel, toasted pine nuts and shaved parmesan, all lightly dressed with balsamic vinaigrette.
Rosso pizza is prepared like it’s done in Naples, Italy: The dough takes three days to rise, then cooks in 90 seconds at 750-1,000 degrees. The result is a thin, crisp yet giving crust.
Every day, Rosso offers different, seasonal specials (when we were there, it was fried chicken). But we tried the pizza of the day instead—a “white base” (shaved garlic and oregano) with figs, prosciutto, fontina cheese, goat cheese, lardo (cured pig fat), red onion and fresh parsley, drizzled with balsamic vinaigrette. Another one, the Sicilian, had a “red base” (tomato sauce and fresh garlic) with saffron tomato sauce, roasted artichokes, Palacios dry chorizo, mozzarella and fresh arugula. The sauces were spare (due to how the crust is made) and the toppings were flavorful, fresh and fun. To accompany our pizza, we chose a lush 2009 Selby Chardonnay and a 2009 Unti Barbera (smoky nose, dark fruit).
In November, look for Rosso’s new location in Petaluma’s theater district and, in the meantime, keep an eye out for its mobile truck (complete with oven) at local farmers markets, wineries and outdoor festivals. Want to bring the party home? Take out and catering are also available.
