Roscioli Salumeria con Cucina
House Sausage, Mozzarella, Eggplant, Olive Oil
Bread from Antico Forno Roscioli
Calamari e Broccoli – Pan fried Squid, Mashed Sicilian Broccoli
Mortadella Fatta a Mano – Handmade Mortadella, 36-month Parmesan Curls from Red Cows, Crispy Pastry Bread
La Burrata Pugliese con Pomodorini – Black Pepper, Sundried Cherry Tomatoes
Raviolo di Coda e Pecorino – Roman Oxtail, Pecorino Cheese, Foie Gras Sauce, Spicy Slow Cooked Figs
La Carbonara – Large Spaghetti, Crispy Pork Cheek, Three Peppers, Paolo Parisi Eggs, Pecorino Cheese
Baba – Mango Sauce, Red Fruits
Ciambelle – Chocolate
Espresso
Arguably Rome’s most well-known Trattoria, Roscioli Salumeria con Cucina was born from the Roscioli family’s nearby Antico Forno in 2005, and routinely packed by locals alongside tourists the execution is across-the-board excellent while service is abrupt and clearly unconcerned with whether traveling guests will return.
Family owned at Via dei Giubbonari 21, Rome’s historic center guaranteeing the Market-slash-Restaurant continuous foot traffic from open to close, those seeking seats are well-advised to make reservations weeks in advance, the ability to do so online certainly more accommodating than Felice a Testaccio or Cesare al Casaletto.
Ample in terms of offerings, in direct opposition to a tightly-packed space where eavesdropping becomes a necessary evil, it is once acclimated that a lengthy decision-making process begins, Bread from Antico Forno provided at cost alongside complimentary nibbles of Sausage, fresh Cheese and Eggplant.
More pricey than other similar spaces, but featuring an almost unparalleled collection of Cheese and Charcuterie, it was after a delay of almost thirty minutes that three Appetizers arrived simultaneously, lightly breaded Squid atop pureed Broccoli a fresh take on well-known flavors while both handmade Mortadella and milky Burrata were reference standard amidst complimentary accoutrements.
Wishing for a larger party so that more Charcuterie could be indulged in, and ironically grateful that only the Bread Basket’s Focaccia was compelling enough to be enjoyed past one bite, secondi was eschewed in favor of two Pastas, the Carbonara every bit as good as rumor has it while Oxtail Ravioli are made even more poignant by Sauce enriched by Duck Liver that is barely reined in by lightly spiced Figs.
Prepared to forgo Dessert, two courses already comprising ninety-minutes and guests fluent in Italian very obviously receiving preferential treatment, it was only Roscioli’s Baba that changed the plan, its €10 cost a bit steep for something so small while complimentary Cookies and Chocolate for dipping proved better in terms of both price and flavor.
www. salumeriaroscioli.com