22/02/2026: Really good food, I recommend the passatelli.
The portions are generous, almost generous.
Friendly staff.
Average restaurant (the food could be a little better).
Fair price.
13/02/2026: Today is Carnival, that holiday where each of us is free to be ourselves: whether a Pikachu, a princess, or a superhero, today every joke is worth it, and if shared, it's even more so.
Today, like every day, we chose to be hungry.
Okay, let's be serious: we needed a place that could welcome us at noon in Marina, so we could then go and celebrate downtown in peace. Our choice fell on the Nuova Rosa dei Venti.
The name comes from a technical instrument that indicates the direction of the winds through the arrangement of diamonds that, when stacked on top of each other, resemble rose petals.
We enter and the waiter directs us to the upper floor. The place is a sort of square room where the blue and beige accents recall sand and sea; there are small fish and a few Christmas leftovers along with bunches of grapes, but the window overlooking the harbor reminds us of our calm morning, where time seems to have stood still. The water is so smooth and still it feels like precious silk. A soft, white light envelops everything like a delicate veil: you no longer see the edges of the world, but only feel the magic of a perfect moment.
We had 😋:
Appetizers:
• Cold mixed salad:
- Scallop au gratin: its white, firm flesh melted in the mouth; the golden crust protecting this pearl was the final touch.
- Catalan-style prawns: tender, fresh, and crackling.
- Marinated anchovies: beautiful, tender, and plump, bold yet refined. That drop of orange juice could awaken even the most sleepy palates.
- Seafood and vegetable salad: simple and natural. Certainly preferable this way to the vinegared version, but in this dish, the simplicity bordered a bit on the boring.
- Prawns with mayonnaise: the prawns were delicious, but we had serious doubts about whether the mayonnaise was homemade.
• First courses:
• Spaghetti with clams: every bite evoked summers spent at the seaside, under the scorching sun and the sea breeze. A profound dish full of passion. We devoured it: does that give you an idea of its deliciousness?
• Chitarra allo scoglio with shellfish: the porous, coarse pasta held the sauce beautifully. Good and hearty, with a sweet, sugary tomato.
• Second courses
• Grilled seafood on skewers: simple and honest, without any particular highlights.
The welcome started off quietly—a bit cold and silent—but as the minutes passed, the staff managed to warm up the atmosphere, transforming the service into something human and warm. Ultimately, between Demogorgons, Spiderman, and princesses, we enjoyed summer in February.
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