Rising Like Dough

In 1958, Nicola and Edda Caputo came to America from Naples, Italy, in search of the American dream. Just five years later, in 1963, Edda made that dream a reality by opening a small, 15-seat pizzeria in Springfield, using cherished family recipes from her native Naples.


Customers quickly fell in love with her fresh, authentic Italian cuisine. The little pizzeria expanded—not once, but four times—eventually adding full dinners and a complete beverage service in response to growing demand.


With the help of their three children, Carmela, Rita, and Tony, Red Rose flourished. In 1986, Rita and Tony took the reins, guiding the restaurant into a new era. Today, Red Rose Restaurant is a beloved Springfield landmark that can accommodate over 400 diners. And if you look closely, you will spot the third generation continuing the Caputo family legacy.

Our Pizza

The Red Rose is known for pizza! We still make our pizza the same way as we did in 1963, although we make a lot more of it. We make our own dough from scratch in 200 pound batches four or more times a day. Our “house recipe” pizza is topped pepperoni, mixed red and green sweet peppers and mozzarella cheese, lots of mozzarella cheese. Each week we use a ton or more of mozzarella. We offer many other toppings for our pizzas – the full list is included in our menu. Since 1987 our pizza has been voted “Best in the Valley” times.


We also offer a full line of freshly made salads, sandwiches, and Neapolitan entrees, all prepared using Caputo family recipes. All items can be enjoyed in our dining room, served to your guests in our banquet room, or ordered for take out. To see the complete list of our delicious items, visit our menu page.


In addition to the accolades for pizza, the quality of our food has been recognized many times.



Real Story. Real Flavor. Real Reviews.

Our Guests Say It Best!

1 / 5