Our pasta is made fresh in-house every morning from our family’s Sicilian recipes. A quiet, candlelit dinner for two or a business lunch that ends on time.
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You call the place downtown on Friday to book for seven. The host stand is slammed. Nobody picks up.
The other place quotes 45 minutes at the door. So you end up at the chain next door: dried penne, sauce from a jar, a TV over the bar.
At the chain, you told the server you had to be back by 1:30. The pasta came out at 1:20. Your meeting starts without you.
Now picture tagliatelle that was flour and eggs this morning, a sauce that simmered since noon, and a quiet table where you can actually hear each other.
That is the only kind of pasta we serve. No shortcuts, no freezer, nothing reheated, in the neighborhood Sicilian families helped build. And you book online in under a minute, no phone tag.
Low light, soft music, and a server who knows when to leave you alone. Anniversaries and first dates feel like an occasion again.
Our Pranzo Veloce lunch is built for working Tampa: fresh pasta, served promptly, in a room quiet enough to close a deal.
Our pasta is made fresh in-house every morning. When it’s gone, it’s gone.
Penne al ragù della domenica
Beef and pork simmered six hours with San Marzano tomatoes, finished with pecorino.
Clams, garlic, white wine
Littleneck clams steamed in garlic and white wine, tossed with parsley and a light herb sauce.
Guanciale, egg yolk, pecorino
The Roman way: crisp guanciale, farm egg yolks, pecorino and cracked pepper. No cream, ever.
Twelve layers, baked to order
Thin hand-rolled sheets, béchamel, slow ragu and crisp prosciutto.
Gulf shrimp, spicy tomato
Gulf shrimp seared hot and tossed with spaghetti in a fiery tomato and garlic sauce.
Made by hand, every morning
Espresso-soaked savoiardi, mascarpone cream and cocoa. Order two spoons, then a second.
Tap “Reserve a Table” and choose your date, time and party size. No phone tag.
Your table is confirmed right away, with a text reminder before you arrive.
Your table is ready when you walk in, and the pasta was made that morning.
In 1958 Rosalia Carollo carried a handwritten book of Sicilian recipes from Palermo to Tampa. Ybor City was full of families like hers, and Sunday dinner at her table fed half the block.
Her grandson, Chef Enzo Carollo, spent six years cooking in Bologna and Palermo, learning to make pasta the old way, fresh every morning. In 2011 he came home to Ybor City and opened Trattoria Rosalia with her recipe book open on the pass. Nothing comes from a box or a freezer. That was Rosalia’s rule, and it is still ours.
Buon appetito, Enzo
Two pasta dishes, a shared antipasto and a bottle of house red or white.
Soup or salad plus a half portion of any of our fresh pastas, out in 45 minutes.
Rigatoni, meatballs, braciole and sausage in six-hour sauce, served family-style.
“We booked for our anniversary and got a quiet corner table, just like we asked. The carbonara tasted like Rome.”
“I take clients to the Pranzo Veloce every couple of weeks. Real pasta, quiet enough to talk, and I’m never late back to the office.”
“My grandmother was from Sicily, and the Sunday Gravy here is the closest thing to her kitchen I’ve found in thirty years.”
Weekend evenings book up days ahead. Leave it to the last minute and you’re back to scrolling menus, calling around, and ending up at another chain with pasta from a box.
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| Monday | Closed |
|---|---|
| Tue–Thu | Lunch 11:30–2:30 Dinner 5–10 |
| Friday | Lunch 11:30–2:30 Dinner 5–11 |
| Saturday | Dinner 5–11 |
| Sunday | Dinner 4–9 |
Aperitivo hour Tuesday to Friday, 4–6 PM at the bar.
Two blocks from the Centro Ybor garage and a short walk from the TECO streetcar. About fifteen minutes from downtown and South Tampa.
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