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Rosso Pizzeria & Wine Bar Restaurant Review: Despite its location in an off-the-beaten-path strip mall, there is passion exuding from within Rosso’s kitchen, run by former Tra Vigne chef John Franchetti. It may originate with the cheese, in our case a hallowed, house-made, whole-milk burrata starter paired with freshly shaved prosciutto, drizzled with McEvoy Ranch olive oil. Wood-fired pizzas sizzle with just enough cheese atop a beautifully charred crust. Rosso offers authentically simple pies, no top-heavy American monster, and local, organic and sustainable ingredients raise the eatery above the fray of pizzerias. Flaky puffs of flatbread are found in the piadine, spread with eggplant tapenade and topped with greens, goat cheese and roasted red pepper, or a naked pizzetta you dress with garbanzos, oregano and sweet onions. Try the house-made veal and pork meatballs or the seasonal vegetables and lightly-dressed salads. Wines stretch beyond Sonoma, aiming for biodynamic, conscientious labels. Desserts are MIA, conveniently creating room for one more slice.