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Bottega Santina

Name: Bottega Santina
Address: Rainbow Kitchen, Roseburg, OR, US
Telephone: +15415373207

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Bottega Santina

Bottega Santina: Tradition & Time. Our pizza is inspired by “Roman style pizza alla pala”, where patience and kindness are the secret ingredients.

New weekly toppings.
📍 Pickup at Rainbow Kitchen, Downtown Roseburg. Ci vediamo in Bottega!

08/13/2026

Ciao Canaye.

What a great evening at Richwine Vineyards for the CCD Business Women in Business event!

Being surrounded by so many inspiring, successful women in our community was incredible. It was such an honor to share the Bottega Santina vision and serve up our Roman style pizza alla pala.

There’s nothing quite like watching people connect over hot, crispy slices crafted with fresh, local Umpqua Valley ingredients.
Thank you to everyone who stopped by, shared a bite, and made the evening so memorable.

Cheers to community, great conversation, and local flavor!

08/07/2026

Ciao Canaye,

I wanted to post something to say thanks to Draper Brewing for hosting me last week, I didn’t have time to take any pictures of the night!
So here you have just me sampling some pizza and drinking some incredible Blueberry and Cherry Sour that is on tap at Draper: it is just incredible!
Thanks to everyone who stopped by by last Friday to taste some pizza.
I am starting to prepare some dough for my next event on August 12th at richwinevineyards where I am going to serve some pizza for the Women in Business CCD Business Development event!

Come to cheers with Bottega Santina

07/31/2026

The oven is warming up, the beers are cold! Come by Draper Brewing today for the fifth Friday.

07/30/2026

Ciao Canaye,

I’ve got my ingredients for Friday pizza straight from .
Come at Draper Brewing Friday from 5 to 8 during the fifth Friday and have a taste of our pizza alla pala and some amazing Draper beers.

From farm to our pizza.. no shortcuts!

Ci vediamo in Bottega

07/27/2026

Ciao Canaye!

Happy Monday! Need some weekly motivation?
We’re bringing Bottega Santina Pizza to Draper Brewing this Friday from 5 to 8 PM! Come check us out.
Let’s get this week rolling!
Fifth Friday Roseburg

07/22/2026

Ciao Canaye,
The fifth Friday of July is coming soon, and I will have the pleasure to be hosted by Draper Brewing, one of the best spot in Downtown Roseburg, a brewery that produce some of the best sour beers of Oregon, with a traditional@and old school approach! No shortcut, just time, patience and quality ingredients.. you can’t beat that!

So Join me on July 31st from 5 to 8 at Draper Brewing and (RE)DISCOVER DOWNTOWN!

Today at dinner I paired a blend of lambic from Draper with a umami red sauce pizza, great combination, but we can do even better!

Ci vediamo in Bottega!

07/21/2026

Ciao Canaye,

What a Friday night it was at
There is nothing better for me watching people enjoy our pizza alla pala exactly the way it’s meant to be:
fresh out of the oven, surrounded by great community an incredible wine or beer, and live vinyl.

Thank you to every single person who came out to support our pop-up at , and a huge shoutout to for crushing the soundtrack all evening. We are so incredibly grateful for the love, Roseburg!

Till the next spin... 🦖🍕

07/14/2026

Ciao Canaye,

We are so excited to be at Trella this coming Friday the 17th to pair our pizza with wines and some vinyl groove.
I am going to serve pizza by the slice using as much as local product as possible as always!
The pizza we are going to serve are:

Margherita: tomato sauce, mozzarella, EVOO , basil

Rich Marinara: a deeper version of marinara with an umami rich red sauce in honor of my zia Rosi old red sauce, topped with some oregano and EVOO( this sauce contain fish/seafood)

Diavola: tomato sauce, mozzarella, small dried salami

Estate: The ultimate hot-weather slice. A light tomato sauce base topped post-bake with fresh cherry tomatoes, sharp shaved Grana Padano, peppery arugula, and a drizzle of aged balsamic. Crisp, fresh, and bright.

The summer Harvest: A vibrant, naturally sweet roasted carrot purée base with mozzarella and melt-in-your-mouth caramelized onions, finished fresh out of the oven with delicate ribbons of savory Prosciutto Crudo. Earthy, salty, sweet, and perfectly light for a warm July evening.

When: This Friday, July 17th | Starting at 4:00 PM (until the dough runs out!)
Where: Trella Vineyards (Downtown Roseburg)
How: Come by, grab a glass of wine, and order by the slice

Our slow-fermented dough takes days to prep, so quantities are limited. See you Friday to toast to the weekend!

07/10/2026

The Art of ‘Tociàre’ (pronounced to-CHA-re)

Growing up in Italy, family lunches at my aunt’s house were sacred.
Zia Rosi would make pasta with homemade tomato sauce that she preserved in old glass beer bottles.

I had a secret strategy: I would eat the pasta but leave as much sauce on the plate as possible. Why? Because the best part was using the Ciabatta bread to ‘tociàre’, and scoop up every single drop of sauce left! That feeling is still impressed in my memory and I didn’t find that feeling for a long time until not long ago..

In Italy, the table isn’t just where you eat; it’s where memories are made.
And those memories followed me all the way across the ocean!

Tomorrow, I’ll share the exact moment I found that feeling again..

See you Friday 17th from 4pm to 7 pm at Trella Vineyards to pair some pizza and great wines with the best Vinyl groove by Adriel

07/09/2026

Ciao Canaye,

You have asked me few times: “Why are you making pizza alla pala? It’s so different from the pizza we usually find around here”

The truth is, growing up in the Veneto region of Italy, this wasn’t our everyday style.

But we had something else that completely shaped my love for baking: the Ciabatta.

Light, airy, and crispy
My Nonna Santina shared her passion for the baking with me. Every Sunday morning, the whole house smelled of fresh dough, but during the week, my favorite moment of the morning was at 11:00 AM sharp, when the local bakery’s delivery van would deliver the bread to our home.
The paper bag they handed us was huge, warm, and packed with fresh Ciabatte. I would spend the next hour eating one or two of them completely plain pure and simple.
Often, the bread was still warm..

But how does a love for a rustic loaf of Venetian bread lead to Roman-style pizza alla pala across the ocean?

And what does it have to do with next Friday night?

Stay tuned for Part 2 tomorrow...

SAVE THE DATE: Taste the crunch for yourself next Friday, July 17th (4-7 PM) at our ‘Pizza & Vinyl’ pop-up at Trella Vineyards downtown Roseburg.

Address

Rainbow Kitchen
Roseburg, OR

Opening Hours

1pm - 3pm

Telephone

+15415373207

Website

facebook.com

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