Rosedale Brick Oven Pizza would like to thank Jean Le Boeuf for recently reviewing and naming us 1 of 6 offbeat pizza gems in Southwest Florida.
In the review Jean stated that Rosedale,
“is the place for perfect, wood-fired pizzas made with Italian flare”
Jean loved our Margherita pizza, stating that it was “the kind of pie you must eat, first digging in with a fork and knife, then polishing it off all hands on deck“. Jean also loved our plain cheese and Toscana with prosciutto and arugula pizza.
Jean loved it all and called his experience with us,
“a true taste of Naples in Naples”
Just three of our new sandwiches coming to our, ALL NEW, 2017 Lunch Menu.
With 10 different lunch specials to choose from as well as a soup or salad with a beverage, this is a tasty deal you should not let slip away.
The responses have been amazing. We have guests coming into the our Italian restaurant several times a week to dine. Many people have come to the restaurant after being told about us from their friends and family. People are even calling us from home to congratulate us on the atmosphere, friendliness and most of all, the taste of the food.
Our goal was to duplicate a true Pizza Napoletana as in Napoli while cooking Italian dishes with an authentic New York style. Combined with old classic videos, great sounds from the doo-wop and rat pack era along with some great black and white photos, we wanted to give a very relaxing feel while dining with us. The overwhelming response from our customers has been a clear indication we have been achieving this goal with great success. We are very pleased our customers enjoy them all as much as we enjoy preparing and providing them.
Italy is known for its abundance of herbs, from basil and rosemary to oregano and thyme. Italian herbs are perfect in a wide range of both traditional and modern dishes including pasta, pizza, bruschetta, salad, soups, veal and chicken.
Basil – What would a Margherita pizza or caprese salad be without it? Flagrant and aromatic, basil (or as Italians would say “Basilico”) is often left on tables for its scent. The type used in Italian food is typically called “sweet basil”. When basil is used in cooked recipes, it is usually added at the last moment to preserve the most of its flavor. Basil is also one of the main ingredients in pesto — a green Italian oil-and-herb sauce made with basil, olive oil, garlic, and pine nuts.
Parsley – It’s not just a garnish! Parsley is also used for its light, distinctive flavor in many dishes. At Rosedale, you’ll find it in our delicious meatballs and many sauces.
Fresh rosemary and Thyme – These two ingredients assist in the marination of our famous, and much sought-after, Wings Italiano!
Combined with extra virgin olive oil, Italian herbs make the perfect dipping mix. At Rosedale, we offer this table-side, where it pairs perfectly with our crusty, homemade, Italian bread.
If you can’t tell, WE LOVE ITALIAN FOOD! We are so happy to be ble to share this with all of you. It’s truly a dream come true!
So good, they’ll make you cry!
When it comes to an Italian kitchen, onions are used in so many dishes, we don’t know where to start. Whether they are standing out on a salad, adding flavor and texture to a pizza, or combined with other ingredients, many of our dishes would lose their touch without the presence of onions.
The Onion Origin
Since the beginning of civilization, onions have been an important part of our diet. However, it was once believed to be a lowly vegetable because of its pungent taste. But, as we all know, over the centuries the onion has prevailed! It is now one of the most commonly consumed vegetables, and has emerged as a favorite ingredient in many recipes. Onions have the amazing ability to add flavor to an otherwise bland dish, can turn an average meal into an elegant dinner, and fill the kitchen with delicious aromas.
What Are Onions?
Practically everyone is familiar with onions, but there are probably a number of things you don’t know about this amazing vegetable.
Onions actually belong to the lily plant family. They are grown for the edible bulb, which is what you find in the produce section. Onions are typically put into two categories, “green” or “dry”.
Green onions are smaller onions, harvested before the bulb has matured. Because of early harvesting, the tops are still green.
Dry onions are also known as “mature onions”. These are harvested when the shoot has died and layers of papery thin skin cover a firm juicy flesh. There are two types of dry onions: Fresh (Spring/Summer), also called “sweet onions”, and Storage (Fall/Winter) onions.
Sweet onions have higher water content and may be served either raw or cooked. Storage onions contain less moisture and have a higher sulfur content, so they can be kept in storage for longer periods of time. The storage onion is used in cooking, providing a sharper and more flavorful taste than sweet onions.
A traditional Italian onion is the Cippoline onion. It has a flat oval shape, a brown papery skin, and ranges from 1-3 inches in size. Cippoline onions are a dry onion, with a delicately sweet flavor. They’re wonderful for roasting whole – caramelized and delicious.
So how does Rosedale Brick Oven use onions in our Italian ?
Onions are combined with pancetta in our Amatriciana sauce, which earns its place as one of our favorite dishes. Our famous marinara sauce also gets a nice assist from the onion.
Joined by garlic and other herbs, and cooked with our marinated chicken wings in our wood fired oven, onions help to give our “Wings Italiano” their name.
Flavorful onions are also used in some of our delicious seafood dishes, such as mussels marinara in white wine sauce.