History

Back in 1870, Andrea Rosa, who ran a trattoria called ‘Le Cassarole’, had the idea of making his kitchen ‘mobile’ to supply meals. His insight, well ahead of his times, proved a great success. Andrea was increasingly more requested outside the city, at the magnificent aristocratic villas along the Brenta river, in the Veneto region. Setting off at dawn, he reached the villas on a river barge dragged by horses.

It is the year 1879 and Antonio Rosa, called Salva, who has inherited from his father a ‘travelling trattoria’, becomes a royal home cook. Prizes and awards make him famous not only for his cuisine, but also for his confectionery services.

In the 1920s Ermenegildo Rosa Salva, Antonio’s son, improves and refines the art of confectionery. He opens new seats, runs renowned cooking schools, and is increasingly more often called to plan banquets for public and private events.

From the 1950s, Ermenegildo’s eldest son Antonio leads the company with a significant entrepreneurial drive: since then the services of the ‘prize-winning company’ are requested for the most prestigious events, not only in Venice and its surroundings, but also across Italy. In the 1970s, in order to meet the demand from the mainland, Antonio opens a workroom and the large Rosa Salva bar in Via Cappuccina Mestre.

Thanks to a structure that has become ever more flexible and adequate to meet the changing needs and tastes, today, over a hundred years later, Ermenegildo – known as Lalo – and his sons Antonio and Enrico still prepare pastries and ‘home delivered meals’ following the recipe of their great great grandfather Andrea.