In the heart of Venice, among its narrow streets and squares, lives a story of passion and flavor that spans over one hundred and fifty years: our story, the story of one of the oldest and most renowned pastry shops in Italy.
It all began around 1870, when Andrea Rosa had a simple yet revolutionary idea: to bring the art of cooking directly into the most prestigious homes and palaces of the city. With his travelling kitchen, Andrea reached the villas along the Brenta Riviera to serve unforgettable banquets, leaving guests with the memory of authentic flavors and festive moments.
It was his son Antonio, known as Salva, who gave the name we still proudly bear today. In 1879, he became the chef of the Royal House, elevating our pastry tradition to a level of excellence that has endured through the centuries.
Giovanni Rosa is born. It is the origin of a wonderful story.
Salvatore Rosa, known as Bianco, works as a cook. The nickname evokes the environment of flour, aprons, and kitchens.
Andrea Rosa, known as Salva, starts the first restaurant activities. He senses the potential of gastronomic service in a changing Venice.
Antonio Rosa Salva works in the hotels and kitchens of the Venetian aristocracy. He quickly becomes noted for his talent and precision.
A historic pastry production in Bocca di Piazza is taken over. The focaccias become the subject of verses and appreciation.
The use of the royal coat of arms is granted by Umberto I. A recognition that certifies the quality of the work performed.
The shop in Campo San Luca is acquired and renovated. The Art Nouveau project renews the image and strengthens the presence in the heart of the city.
Teaching activities begin at the Vendramin Corner professional school for women. The transmission of knowledge becomes part of the company culture.
Appointed Knight of the Order of the Crown of Italy. This is followed by retirement from operational activities and the passing of the baton to the next generation.
After Antonio's passing, the business is divided among his children and grandchildren:
• The laboratory in Calle Fiubera remains under the management of Ermenegildo, where production continues.
The family is entrusted with the management of banqueting for the Cini Foundation, on the Island of San Giorgio. A new chapter in institutional events begins.
The historic Moriondo chocolate shop is acquired, and a new location is opened in Mercerie.
With the purchase of the Hotel Astoria, the hotel business is integrated with the laboratory and pastry shop.
The Mestre branch opens. A warehouse equipped for banquet logistics and land/water goods exchange is built in Via Paganello.
The shop in Campo San Giovanni e Paolo, already managed under the Rosa Salva brand since 1995, is acquired.
The company starts a partnership with the Pinault group for the management of cafeterias and events at Palazzo Grassi and Punta della Dogana.
After a complete restoration, the Rosa Salva Hotel reopens. Tradition and hospitality merge in a new structure dedicated to hospitality.
The management of the internal cafeteria at the Gran Teatro La Fenice is entrusted, a meeting point between art, culture, and flavors.
The purchase of the property for the Rosa Salva Suites marks a further development of the tourist offer.
The renovation of the historic Fioreria Fantin begins. The following year, the new pastry shop in San Salvador opens on May 10, 2022.
Since then, six generations of the Rosa Salva family have handed down the same recipes, the same care for ingredients, the same artisan dedication. Every dessert, from Carnival fritters to baicoli, from zaleti to fine pastry creations, tells a story of Venetianness, skilled hands, and genuine ingredients.
Over time, our art has been enriched without ever losing its identity: quality, authenticity, and the deep bond with the city and its traditions remain at the heart of everything we do.
Every bite is a small journey into the most authentic Venice, one that tastes of sugar, art, and tradition.
PASTRY SHOP
CATERING
HOSPITALITY
