__2018_MAU33261.jpg "Roscioli Salumeria con Cucina by Maurizio Camagna")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24336806/ariel1.jpeg "Roscioli Salumeria con Cucina by Gary He/Niche Niche")
__2018_MAU32791-Edit.jpg "Roscioli Salumeria con Cucina by Maurizio Camagna")
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Tucked steps from Campo de' Fiori, Roscioli blends a buzzing salumeria with authentic Roman pasta classics and an epic wine list in a cozy, lively setting.
"Deli-restaurant hybrid serving some of the city's best carbonara." - Regan Stephens Regan Stephens Regan Stephens is an award-winning freelance writer living in Philadelphia. She covers travel, food, and culture for outlets like Food & Wine, Travel + Leisure, People, and Fortune. Travel + Leisure
"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 (burrata with semi-dried tomatoes is spectacular), cured meats (Culaccia and mortadella with Parmigiano-Reggiano are both stellar), and pasta classics (get the gricia, cacio e pepe, amatriciana, or carbonara). If you dine at lunch or on the early side at dinner, the bread basket will include warm bread from nearby Antico Forno Roscioli. The wine list is wide-ranging, and don’t miss the distilled spirits before closing out the meal. Be sure to book online well in advance and reserve a ground-floor, bar counter, or outdoor table so you don’t get stuck in the basement." - Katie Parla
"Roscioli, situated in Via dei Giubbonari, Rome, is a renowned wine bar and deli that has significantly contributed to the wine culture of the city. Known for its extensive and carefully curated wine selection, Roscioli offers a unique wine-tasting experience alongside delectable food pairings." - La Guida Michelin
"A restaurant in Rome where you can tuck into excellent pasta dishes." - The MICHELIN Guide
"Everybody and their mom might’ve told you to go to Roscioli while you're in Rome. Beyond being extremely difficult to get into, lately we've found the quality has slipped—maybe that’s just what happens when you expand and open a restaurant in NYC. Instead, visit its little sister bakery, Antico Forno Roscioli for quick slices of pizza, supplì, and panini. If you do end up going, start with the burrata with sundried tomatoes or thinly-sliced mortadella and parmesan, followed by their cacio e pepe and spaghettone with butter and anchovies (or fish roe, if it’s available). So long as you don’t mind hearing what the table next to you thought of their Vatican tour, try for one of the tables that fill up the narrow top floor—there are a few right against the deli counter that’s filled with gorgonzolas and prosciuttos. And if you do mind, aim for the downstairs dining room or the less-chaotic bar in the back." - Annie Replogle
