Locanda Rossa

Osteria Rossa was born in 2010 out of Ezio Nichele's passion for food, his experience as a chef and restaurateur in Italy and South Africa, and the pizza his mom packed in his lunch box when he was at school.

The concept is based on pan cooked pizzas which are unique to South Africa in its taste and sizes. There are three different size offerings: the piccolo for one person, the medium which can feed two and the large which is a twenty-four slice that can feed from four to eight. The ingredients are of the highest quality and this, along with the unique size, is a major factor to Rossa's success. the flour is imported from Italy, the mozzarella is from the best suppliers in South Africa and most of the toppings are imported.

The twenty-seater take-away pizzeria was a hit and soon grew into a hundred-and-forty seater hot-spot in the area with an expanding menu, speaking to the sense of community as much as it does to a discerning taste for authentic and well priced Italian food.

In 2013 the second Rossa opened in the Greenstone area and the similar way in which it established itself as the talk of the town there encouraged the plan for further expansion. A third shop incorporating a company store is now open in Broadacres, fourways.