It is a story built on dedication, passion for cooking, willpower, and vision. These qualities have transformed Rosso Veneziano Bistrot di mare into a shining gastronomic reality, becoming a source of pride for the city of Pistoia.
Bringing the sea to a place where there is no sea is a choice that requires courage, dedication, and a clear vision. In Pistoia, an inland city of hills, history, and deep roots, fish is not a habit but a challenge. A challenge that the Licitra family has chosen to transform into a shining, concrete reality, now recognized as one of the city’s gastronomic prides: Rosso Veneziano. It has now become a cult favorite throughout the Tuscany region, from Florence to the sea. And the new year begins with new interesting, eclectic, and tasty proposals to amaze even more.
From the first takeaway dishes to fine dining
The story begins in 2010, when a small neighborhood rotisserie opens its doors for the first time. It is a simple place, but right from the start it stands out for the quality of its dishes, prepared with an almost devout respect for the ingredients.
With the arrival of summer, customers from nearby shops and offices begin to eat their purchases on the spot. So, naturally, the first tables appeared: a sign that this kitchen was becoming more than just a takeaway. It was becoming a place.
Today, after more than thirteen years, that small shop has become an elegant and contemporary seafood restaurant.
The name, Rosso Veneziano, combines the dark color of the building’s facade with the Venetian square that surrounds it. Its identity, however, is the result of the tenacity, passion, and foresight of the family that runs it.
It is a story built on sacrifice, love of cooking, and a clear vision. It is precisely this combination of qualities that has allowed Rosso Veneziano to become a brilliant, beloved, and recognized gastronomic institution in Pistoia.
The team: family, experience, and new talent
The kitchen is still run by the owner and founder, Francesco Licitra, the backbone of the business. Alongside him is the young and talented Mary Spidalieri, Davide’s wife, who brings freshness, technique, and contemporary sensibility. The team is completed by the creativity of Roque Romero Jonathan and the precision of newcomer Valentina Bonaiuti, creating a balance of skills that is reflected in every dish.
The dining room is led by the energetic Davide Licitra, owner and maître d’, assisted by Gianluca Bennati and the versatile sommelier Giulia Liberatore. Their service is informal but attentive, welcoming, and impeccable: a measured dance that enhances every detail of the experience. Nothing goes unnoticed with them.
The atmosphere is modern, minimal chic: 47 seats inside, plus an outdoor veranda that opens completely in fine weather, providing a brightness that perfectly accompanies seafood cuisine.
The cuisine: sea, tradition, and creativity
The culinary offerings at Rosso Veneziano are a declaration of love for the sea and Italian cuisine.
It is contemporary, ethical, and never predictable; it has its roots in tradition, but dares to be bold in its combinations, creating dishes that are aesthetically elegant and full of character.
The choice ranges from impeccably fresh raw seafood to carefully prepared and creative appetizers, to seafood first courses, which feature surprising combinations such as fresh San Miniato truffles, an aromatic companion that proves perfect alongside fish.
The main courses continue the journey with precise cooking, clean flavors, and great respect for the raw ingredients.
The refined and balanced desserts conclude the journey with a sweetness that is never intrusive, but deeply satisfying.
There is no set tasting menu: each customer can create a tailor-made journey, guided by the dining room staff, tailored to their preferences and curiosities.
The wine list
The selection includes around 120 labels, with a strong focus on Italian and international sparkling wines. The champagne selection is particularly interesting: large maisons and small producers coexist in an intelligent balance, with fair prices and a clear and accessible idea of quality. There is also the Champagne selection from the Rosso Veneziano label, created especially for Davide. There is no shortage of “unique” labels in terms of quality and territory, such as Gorgona. This wine from the island was created by Frescobaldi in collaboration with the penal colony.
The sea, the family, the vision
Rosso Veneziano is proof that the sea can reach anywhere, even where no one really expects it.
It is proof that a united, competent, and determined family can transform an idea into a place, and a place into an experience.
In Pistoia, the sea is not nearby.
But thanks to the Licitra family, you can enjoy it as if you were just a stone’s throw from the shore.
After all, Rosso Veneziano is not just a restaurant: it is a place where memories of the sea find a home far from its shores. It is a haven made up of family, care, and vision. A place where every dish tells a story of a journey, and every journey leaves the same taste in your heart as the returning waves.
