Rosedale News & Events
Authentic New York style Italian food & Wood Fired Pizza Napoletana in Naples
Italians love their seafood! And why wouldn’t they? Their country is a peninsula, completely surrounded by water. In fact, one of Italians’ favorite ways to celebrate the holidays is through a Southern Italian tradition called “Feast of the 7 Fishes”, celebrated on Christmas Eve. Today, this Italian tradition (also known as “La Vigilia”, is shared by families across the globe.
The Feast of the 7 Fishes includes a variety of fish and seafood, which is also popular in other Italian cuisine. Dishes such as calamari, baccala (codfish), oysters, scallops, whiting, clams, shrimp, and even eel are traditional favorites.
When it comes to the seafood you’ll find at Rosedale, there are so many different types, cooked in so many ways, it is hard to choose! We are pleased to have received so many rave reviews on our seafood dishes. Seafood is a nice way to enjoy a lighter meal, and can be so delicious when prepared with perfection.
One of our favorites is Seafood Pescatore, a mouth watering mixture of clams, mussels, calamari and shrimp, served over perfectly cooked pasta. Some other great dishes for shellfish lovers are Shrimp scampi or the delicious Mussels marinara.
As we leave the shellfish and go a little deeper to sea, we can’t leave out our much acclaimed calamari! This is a succulent, deep sea calamari, seasoned, lightly breaded, quick-fried and served with our signature marinara sauce.
We serve many other seafood dishes as daily specials at Rosedale’s. They can be combined with either a pasta or medley of fresh vegetables and many different tantalizing sauces. We receive seafood daily to assure you get the freshest possible meal. Fillets of choice are often bass, grouper, salmon, barramundi, lemon sole, and swordfish…just to name a few!
As you’ve probably figured out…when it comes to Italians, food is a way of life. Special attention is given to each and every ingredient that used in Italian cooking. The meat is no exception!
Italian meats are made with select ingredients and an array of savory spices. Although Italian cooking can incorporate many different types of meats, the most prevalent in Southern Italian cuisine are pork products. Nobody gets more out of pork than Italians!
Soppressata – This is is a dry, Italian salami, and is a specialty of southern Italy. It often includes hot pepper (though, as with all salami, seasonings vary), and is usually served sliced, alongside other meats and cheese or served with crackers. (You can enjoy soppressata in our delicious antipasti salad!)
Prosciutto – This is a dry-cured, Italian ham that is usually thinly sliced and served uncooked. This style is called “prosciutto crudo” in Italian. It is distinguished from cooked ham, which is called “prosciutto cotto”.
Wikipedia quotes a writer on Italian food, Bill Buford, describing talking to an old Italian butcher, who says:
“When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it’s too warm, the aging process never begins. The meat spoils. If it’s too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that’s when you make salumi. Your prosciutto. Your soppressata. Your sausages.“
At Rosedale, you can enjoy some of the best Prosciutto in our Toscano pizza, Pasta Faggioli soup and alla vodka sauce!
Pancetta – This is the Italian version of bacon. It is used in such dishes as our Amatriciana sauce or Italian bacon pizza.
Ground pork – Sometimes pork and ground beef are combined to create an unbelievable flavor. We use these two ingredients used in our bolognese as well as our famous meatballs.
Braciola – Nothing flavors up a meat sauce better than “braciola” – a pork or beef fillet wrapped around a tasty mix of cheese and Italian herbs.
Pork chops – For those “pork purists” out there, you may prefer to enjoy a juicy, delicious pork chop on its own. This popular meat is used in some of our daily specials, cooked many different ways, but always delicious.
Fruit such as tomatoes, eggplant, string beans and squash are often mistaken for vegetables because they are used in savory cooking. Grocery stores and cookbooks only add to the confusion by labeling and organizing produce according to culinary usage, rather than botanical classification. A basic rule of thumb: if the edible plant in question has seeds in it, it’s probably a fruit.
Fresh, fresh, fresh is the only way to go. Italians use many fruits and vegetables in their cooking, making Italian food not only flavorful, but one of the healthiest types of cuisines. The types of fruits and veggies used are what characterizes the regional differences in Italian food.
Southern Italian – Because the South is much warmer, with a much longer growing season, southern Italians use fruits that thrive under warmer conditions (like tomatoes!) For this reason, many dishes with red sauces are more popular in Southern Italian cuisine than Northern. Some other popular Southern fruits and vegetables include eggplant and broccoli rabe.
Northern Italian – In the Northern regions of Italy, vegetables that thrive in cooler temperatures and less sunlight are more popular. Some of these include:
In both Italy and America, there are many fruits and vegetables that are used in fine Italian cooking. For example:
Eggplant – This is a versatile fruit, used in a variety of Italian dishes, and is one of the most prominent staples of Southern Italian cooking. It can have a slightly bitter taste when raw, but when it is cooked, it becomes very tender with a rich, complex flavor.
Greens (spinach, kale, chard, endive, escarole, chicory, etc) – Italian cooking uses greens that are flavorful and loaded with nutrients. The many greens that are a part of the Italian diet are also a great way to incorporate flavor and nutrition into the American diet. Radicchio or endive are popular in Italian cooking, but are also served raw in salads for tasty side dish.
Sweet bell peppers – These delicious peppers are used throughout Italy and are popular in the United States as well. Sweet bell peppers are wonderful for adding color, flavor, and nutrition to any fine Italian dish.
Pasta primavera without fresh veggies? Unheard of. And what’s an Insalata without fresh veggies…well, not Insalata for one thing. Broccoli rabe, spinach, portobello mushrooms, zucchini, arugula, squash, escarole, cucumbers, tomatoes…the list goes on and on. Rest assured that you’re eating healthy when enjoying our fruit and veggie dishes.
We understand the high demand for gluten free foods, both for dietary and health concerns. We have a family member with Celiac Disease and have made it a mission to be able to prepare foods for our family as well as others watching their gluten intake for dietary reasons.
Although we can not prepare gluten free pastas and pizzas due to our ovens and water boiling having cross contamination, there are items on our menu that are gluten free and items that can be especially made to order that are gluten free with no chance of cross contamination.
If you do not find something to your liking on the menu, please be sure to ask for an owner or manager so they could suggest something you would be happy with.
Is it the color? The flavor? The versatility? What is it about the tomato that makes it a staple of every Italian kitchen? Let’s begin with a little history.
According to Wikipedia, the recorded history of tomatoes in Italy dates back to October 31, 1548.
It was said, on that date, the grand duke of Tuscany wrote to the Medici private secretary informing him that the basket of tomatoes sent from the duke’s Florentine estate at Torre del Gallo “had arrived safely.”
Soon after their arrival in Italy, tomatoes were primarily grown as ornamental plants and “were to be sought only for their beauty”, according to the Florentine aristocrat Giovanvettorio Soderini.
At this time, they were grown only in gardens or flower beds. What a shame! Because tomatoes have an ability to mutate and create new, different varieties, they successfully spread throughout Italy.
So many kinds. So many styles. Which to use or how to use them, that is the question. Here are just a few of our favorite ways to enjoy the almighty tomato at Rosedale Brick Oven:
Cut thick and layered between fresh basil and fresh mozzarella cheese in a caprese salad…it’s heavenly.
Enjoy them diced and put over a fresh salad or mouth-watering pizza. Bruschetta, with its diced garden tomatoes is an all-time favorite.
San Marzano are the best Italian tomatoes in our opinion. These plum tomatoes are the only tomato accepted by Italian pizza makers (pizzaioli) in Napoli.
We use only the actual tomatoes in our wood fired pizzas for that authentic Napoli taste. These thick, sweet fruits are used in all our pasta dishes as well as our meatballs’ sauces.
Rosedale Brick Oven is the Best Wood Fired Pizza and Italian Restaurant in Naples. We serve a variety of delicious Italian dishes, including pasta, lasagna, calzones oven baked sandwiches, seafood, chicken and veal entrees as well as a true Pizza Napoletana with an authentic New York style.