pizzeria
Fire, flour, and family
Three-day dough, San Marzano tomatoes, and a brick oven that's been roaring on Federal Hill since 1987. Grab a table or take a box home.
The family
Three generations at the oven
Nonno Sal built our oven brick by brick the summer of 1987, insisting a proper pie needed real fire and nothing else. His daughter Rosalia ran the kitchen for twenty-five years, and today her son Marco stretches dough on the same worn marble counter, next to the same oven, a few degrees hotter and not one bit fancier. The recipes haven't moved an inch: dough fermented three full days, tomatoes crushed by hand each morning, fior di latte from a dairy we've used since the Clinton administration, and basil grown in buckets on the back stoop all summer. Regulars get their usual before they order it. First-timers usually become regulars by the second slice. That's the whole business plan, honestly — it's worked for thirty-eight years.
The regulars
What the neighborhood says
“I've eaten pizza in Naples and I've eaten pizza at Rosalia's, and I honestly couldn't tell you which crust I dream about more.”
“Marco remembered our order after one visit. The Diavola is dangerously good — order a lemonade and thank me later.”
“We've done Friday night at Rosalia's for eleven years. The kids fight over the last garlic knot every single week.”
“Blistered crust, real tomatoes, zero pretension. This is what a neighborhood pizzeria is supposed to be.”
Before you call
Good to know
The stuff people call to ask.
Do you take reservations?
For parties of six or more, yes — give us a call. Smaller groups are seated first-come, and the line moves fast; a Friday wait is usually twenty minutes, tops.
Can I order takeout or delivery?
Takeout, absolutely — call ahead and your pies come out of the oven as you walk in. We deliver within two miles of Federal Hill on our own bikes, Tuesday through Sunday.
Do you have gluten-free or vegan options?
We bake a gluten-free crust in a separate corner of the oven and keep vegan mozzarella in the walk-in. Fair warning: our kitchen handles plenty of wheat and dairy, so it's not a certified allergen-free space.
Is Rosalia's BYOB?
We pour local beer and a short list of Italian wines, and we welcome BYOB with a $10 corkage on bottles of wine. No hard liquor, please.
Where do I park?
There's metered parking along Atwells and a public lot one block down on Dean Street. Meters go free after 6 PM.
Tonight
Pizza night, sorted
Call ahead and your pies hit the oven before you leave the house — blistered, boxed, and ready when you walk in the door.
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