Culinary Dictionary: Rosetta


Rosetta, which translates as “little rose,” is a rose-shaped bread that is often used to make sandwiches. The crust is thick and crunchy, whereas the interior is chewy and soft.

In Florence, you can find rosetta at most lampredottai (lampredotto kiosks or trucks), where the bun is first sliced in half, then dipped in the cooking broth and finally stuffed with lampredotto. At home, I like to use rosetta to make panini con la frittata (sandwiches with Italian omelet).


written by Gaia

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