Pizza and more at Rosati's - The Explorer: Business

Pizza and more at Rosati's

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Posted: Tuesday, July 6, 2010 11:00 pm | Updated: 8:12 am, Thu Mar 24, 2011.

Now we know why Rome wasn't built in a day — when you're eating good Italian food, what's the rush?

Rosati's on Ina serves up some nice Italian cuisine, starting with pizza.

With more than 25 years of experience in the pizza business, Patrick Bush, the owner of Rosati's on Ina, knows a thing or two, or three, about what it takes to make a good pizza. Take a look at some of the specialty pizzas offered on the menu. There's the Sausage Classic, the Rosati's Monster, Pizza Valentino and The Napoleon.

He starts with the dough, made fresh daily. "Twenty-five years making pizzas, and I never liked the thin crust, until I ate it here," said Bush.

The sauce is made following the time-tested and approved Rosati's family recipes. Next, add the ingredients: "everything, all our vegetables are prepared fresh daily, we don't use pre-cooked vegetables. I've found the biggest challenge to running a restaurant is the amount of prep time we have to do every day. However, we don't cut any corners; you get what you pay for."

Cheese? "We use a blend of three Italian cheeses and our fresh mozzarella cheese comes from Wisconsin, never frozen, aged four to eight weeks; Rosati's recipes won't allow us to use any other cheese and because it is never frozen, the texture and taste is delicious."

Put it in the oven: "Our 30-tray baker's oven is the same one that the Rosati's franchises have used since 1963. We use it for all our pizzas, and we bake all our own bread."

Of course, Rosati's is much more than a pizzeria, and the care and attention that goes into making a good pizza is demonstrated across the entire menu. Customers from Illinois and the Chicago area are quite familiar with the Rosati's franchise. The first Rosati's opened in Chicago in 1927, and the restaurants have become well known for their original Rosati family recipes and honest Italian cuisine.

Not in the mood for pizza? Try the baked lasagna, made fresh daily, or how about a sandwich, burgers and dogs, or a plate of baby back ribs? There's spaghetti, calzones, antipasto salad and cannoli for the Italian in all of us.

Patrick Bush, father of three children, grew up in Phoenix, lives in Northwest Tucson and has been the owner/operator of Rosati's on Ina for two years.  Through its eat-in, carryout, catering and delivery services, it has become part of the community.

"We do a lot of catering, weddings and graduation parties," said Bush. "We have done the CDO grad night for the past two years – that's 30 trays of pasta, meatballs and Fettuccini Alfredo dishes.

"Our customers include families, students from Pima College, working people and transplants who have grown up with the Rosati's chain in Illinois. We are a quick-serve restaurant; customers order at the counter and can eat in or carry out. They can call ahead to place and order. We also have all-day delivery; our delivery area is I-10 to Oracle, and Ruthrauff to Lambert, for a $3 charge, minimum $15 order. Actually, we'll go outside that area for 50 cents a mile. Our delivery truck is a 1953 Chevy panel truck and one time we went as far south as Sierra Vista," said Bush.

 

Rosati's

2944 W. Ina Rd., the northwest corner of Ina and Shannon

11 a.m.-10 p.m. daily, with daily lunch specials from 11 a.m. to 3 p.m. Eat in or carry out, all-day delivery, catering

531-1100

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