Parlano di noi

The New York outpost of the legendary Roman culinary institution Roscioli offers a two-in-one destination for Italian wine and exceptional pastas.

New York has gotten an abridged version, not the full multivolume edition, of the family-run collection of Roscioli restaurants and food shops in Rome

Last month, Gambero Rosso, the prestigious reviewer of restaurants and wine, sought out Rome’s best carbonara, a dish of pasta, eggs, pecorino cheese and guanciale (cured pig cheek; for the aficionados, pancetta is not done) that defines tradition here.

The name Roscioli has long been a byword for foodie excellence in Rome, and this deli-restaurant is one of a clutch of venues the family operates near the Campo de’ Fiori.

Depuis 2002, il s’est sustenté environ 750 fois dans cette caverne gourmande. Et toujours à la table 14, juste derrière le comptoir, rebaptisée avec déférence “la tavole del directore”.

Roscioli c’est un restaurant mais c’est avant tout une famille. Présente depuis 1824 dans le centre de Rome, elle ouvre tour à tour un forno (boulangerie) puis une salumeria (épicerie fine) où sont également servis les généreux plats de la tradition romaine.

Salumeria Roscioli
Founded in the historic center in 2004 by Rome’s premier baking family, Salumeria Roscioli does triple duty as a deli, wine bar, and restaurant. Though the menu is extensive, the real stars are the cheeses, cured meats (the burrata with semi-sundried tomatoes and mortadella with Parmigiano-Reggiano are particularly stellar), and pasta dishes (get the gricia, cacio e pepe, or carbonara).

Skip the tourist traps and follow our expert, Lee Marshall, to the best restaurants in Rome – from romantic traditional trattorias to high-end dining with knock-out views (plus the perfect pizzeria.

Pasta is having a powerful moment. From New York and Singapore to London and Austin, Texas, top
kitchens are highlighting freshly milled grains and nifty tools to create beautiful strands and curious
shapes that thrill diners.

Roscioli is an interesting concept, as it juxtaposes a typical delicatessen (salumeria in Italian) with a gourmet restaurant, focusing on carefully sought-out ingredients.

«Il piatto che amo di più? Pasta, burro e parmigiano. E’ il piatto più buono del mondo, il più semplice che ci possa essere, il più veloce che si possa preparare. Eppure anche quel piatto esprime sapori differenti.
Ricordo quello che ci preparava la nonna, ricordo quello di mia madre Rita.
Sì, perché c’è anche una memoria dei sapori, ci appartiene e ci riporta alle sensazioni che abbiamo provato e vissuto.