"We cook the way Italian grandmothers cook — with patience, memory, and good olive oil."
Our Story
Born in Bologna,
made in Auckland.
Rosso Osteria opened its doors in 2018 with one simple conviction: great Italian food is never complicated. It's generous, it's honest, and it tastes like somewhere you'd rather be.
Our head chef Marco Ricci grew up in the Emilia-Romagna region — the heartland of Italian cuisine — where pasta is made by hand every morning and every meal is an event worth attending. He brought those traditions south.
Everything on our menu is made in-house. The pasta is rolled fresh each day. The sauces simmer slowly. The pizza dough proves overnight. We don't cut corners because we don't need to.
Marco Ricci
Head Chef & Founder
