Rosso Pizza Bar

29/04/2026

15/04/2026

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And if you know — you add the anchovy. 🐟

13/04/2026

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This is how lunch at Rosso starts.

Burrata.

Warm Sicilian datterino tomatoes. Basil. Nothing else needed.

This is how lunch at Rosso starts. Light, honest, worth leaving the desk for.

Mon–Fri from 12:00.

10/04/2026

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You've earned this on.

Venerdì.

The week is done. The bar is open.

Rosso from 16:00 — Spritz, Negroni, or a glass of Falanghina.

Walk in, find a spot, exhale.

08/04/2026

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Bring Rosso to the office.

Mangiare bene al lavoro.

The quarterly review. The strategy day. The team that just hit its number.

Every occasion deserves food worth the moment. Rosso delivers to offices across Zuidas — proper pizzas, packed with care, on time.

One email starts everything.

07/04/2026

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La Ella.

It starts with the mozzarella. Because it always does.

Fior di latte, parmigiano, artisanal mortadella, stracciatella, pistacchio, fresh basil. Layered. Intentional. No shortcuts.

This is the Ella.

Open today from 12:00 — reserve via link in bio

03/04/2026

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The long weekend starts tonight.

Buona Pasqua.

Good Friday in the Netherlands — the offices are open, but the weekend ahead is a long one.

The best way to start it? Walk into Rosso at 16:00. A Spritz, something to eat, and nowhere to be until Tuesday.

02/04/2026

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"Why doesn't Rosso pizza feel heavy?"

La farina.

Every Rosso pizza starts with the same decision: the flour.

We use 100% Italian wheat from Grandi Molini Italiani. Slow-fermented dough, properly proved, baked at the right temperature.

The result is a crust that doesn't sit heavy. You finish a pizza and feel good. That's not an accident.

01/04/2026

April tastes different.

Aprile.

The days are longer. The terrace is open. The first Spritz of spring deserves a serious setting.

Rosso Pizza Bar, Zuidas. Every afternoon from 16:00.