OUR STORY

We consider our customers family…

Drawn by the vintage soda fountain bar and 100 year old Petersen oven, Matt DiGesu and Frank Pinello took a year and half to restore this historic pizzeria back to its former glory. The vision was, and will always be, to provide an inclusive place where those in the Westchester, Bronx and New York metro area can gather and enjoy a great Italian meal.

We believe everyone deserves fresh homemade ingredients…

Pizzeria La Rosa provides a menu of classic Neapolitan meets New York style pizzas, seasonal salads, side dishes and Italian desserts. All our food is made in house with fresh ingredients. We also have a bar that offers a modest selection of curated cocktails and wine, as well as a selection of craft and domestic beers.

THE LA ROSA TEAM


Matt DiGesu - Founder/GM

Matthew DiGesu is the managing partner, resident pizza man and general manager of Pizzeria La Rosa. 

Matt has spent the last 13 years honing his craft across pizzeria's in New York City and California. This included time working with his partner Frank Pinello at Best Pizza. At Best Pizza, Frank taught Matt the art of cooking in a wood fired oven, making mozzarella, brining meats and cooking with seasonal ingredients. In 2016, Matt found the La Rosa location. With the help of Ottavio's Studio Construction, he led the revival of the 100 year old space.

Matt is passionate about creating the highest quality food and best customer experience for his patrons. If you're at Pizza La Rosa, you'll likely see him making pizza or checking in on your table.

Frank Pinello - Founder

Frank Pinello is a founding partner and executive chef at Pizzeria La Rosa.

Frank is a graduate of Culinary Institute of America (CIA). Frank has worked at number of pizzeria's and restaurants throughout his career. This includes Giacomo’s in the Hudson Valley, with Chef Nate Appleman (A16, Pulino’s, Chipotle), and at Roberta’s in Bushwick. These experiences led him to open and create Best Pizza in Williamsburg. In 2016, Frank teamed with Matt to open a full bar/sit-down restaurant that became Pizzeria La Rosa.

Frank is also the host of Viceland’s the Pizza Show, where he travels around the world documenting pizza culture.

Milton Sanz - Executive Chef

Milton Sanz - Executive Chef

As Executive Chef of Pizzeria la Rosa, in New Rochelle, NY, Milton Esteban Sanz oversees all day to day kitchen operations and Menu Development.

As a New York native and child of Uruguayan immigrants, Milton’s passion for food began at a young age, learning traditional family recipes from his mother, who worked as a pastry chef. And hunting and cooking Gaucho style asados with his Father. Inspired by his multicultural upbringing and a desire to pursue a professional culinary career, Milton traveled across the world, exploring a variety of cultures and cuisines, further honing his own culinary voice.

In 2013, Milton joined Mario Batali’s award winning restaurant, Tarry Lodge in Port Chester, NY, where he worked alongside the talented chef, Andy Nusser, and restauranteur, Joe Bastianich, developing new menu items and unique specials.  Milton has also held positions at well-known kitchens across the country. From the Lonesome Dove in Fort Worth, Texas to local Michelin Bib Gourmet The Cookery and David Dibari Parlor in Dobbs Ferry. Always trying to learn more which led him to train at Michelin star kitchens such as Thomas Keller Per Se and Chicago's Alinea.

Using all of his knowledge and skills, Milton develops specials using quality simple ingredients. Paying homage to the Italian American classics he grew up with living in Harrison, right here in Westchester, NY. 

As Executive Chef of Pizzeria la Rosa, in New Rochelle, NY, Milton Esteban Sanz oversees all day to day kitchen operations and Menu Development.

As a New York native and child of Uruguayan immigrants, Milton’s passion for food began at a young age, learning traditional family recipes from his mother, who worked as a pastry chef. And hunting and cooking Gaucho style asados with his Father. Inspired by his multicultural upbringing and a desire to pursue a professional culinary career, Milton traveled across the world, exploring a variety of cultures and cuisines, further honing his own culinary voice.

In 2013, Milton joined Mario Batali’s award winning restaurant, Tarry Lodge in Port Chester, NY, where he worked alongside the talented chef, Andy Nusser, and restauranteur, Joe Bastianich, developing new menu items and unique specials.  Milton has also held positions at well-known kitchens across the country. From the Lonesome Dove in Fort Worth, Texas to local Michelin Bib Gourmet The Cookery and David Dibari Parlor in Dobbs Ferry. Always trying to learn more which led him to train at Michelin star kitchens such as Thomas Keller Per Se and Chicago's Alinea.

Using all of his knowledge and skills, Milton develops specials using quality simple ingredients. Paying homage to the Italian American classics he grew up with living in Harrison, right here in Westchester, NY.