"Rosetta calls itself a Trattoria. First of all, every trattoria in Italy has a tablecloth not wooden or plastic tables. Rosetta charges fine dining prices for an establishment where most men turn up in shorts for dinner and where the cooking has very little resemblance to Italian cooking. A Restaurant which would not last a week in Italy. My husband ordered Fettuccini alla Bolognese. The sugo bore no resemblance to a true Bolognese sauce neither in texture , colour nor cooking. In fact, the much too wide fettuccini were floating in a pale reddish liquid sauce with no trace of extra virgin olive, long slow cooking or parmigiano reggiano. I, on the other hand, had the tagliolini with crab and chili. In Italy the dish would have had a liberal taste of peperoncino and sufficient salt. mine had neither. Then came the Parmigiana di Melanzane with huge thick slices of eggplant layered with thick unmelted slices of Fiore di Latte not Buffalo mozzarella covered with an insipid tomato sauce and practically no parmesan or basil. I have lived in Italy for years and know Italian cooking. In addition, I know how to cook it"
