The moment you walk in Roscioli on Via dei Giubbonari, you get what all the fuss is about. Imagine almost all Italian flavours gathered under one roof. Add to that a wide variety of scrumptious delicacies from all corners of Europe. Then you're pretty close to figuring out why Roscioli is a name worth remembering.
Within walking distance from the Campo de' Fiori square, La Salumeria Roscioli almost doesn't need any introduction amongst both locals and tourists. Sure, these are big words, but finding a place that caters artisan and slow-food delicacies, which at the same time has an understanding of how to prepare and serve it, is in fact a rare gem.
Roscioli is a three-headed dragon. This family-owned business includes a Caffè Pasticceria that houses La Cucina, a concept space reserved to private dinings. Then they have their famous Roscioli Fornaio, with artisan bread and traditional Italian pastries that they sell and also deliver fresh to their own restaurants. However, the most fiery and famous dragon head is their own salumeria-restaurant-wine-bar on Via dei Giubbonari.
The philosophy of Salumeria Roscioli is simple, in their own words - "“Prima della cucina… c’è la materia prima”. This basically translates to a strong focus on the quality of the ingredients, that becomes more important than the actual preparation methods. And this simple concept becomes apparent in their products.
Here they sell some of the best delicacies pour la bonne bouche that Italy has to offer. To name drop just a few of the items that you will always find in stock: cured hams, smoked eel, foie gras, aged cheese from different regions in Italy, some of the best canned seafood delights, biodynamic wines, organic pasta and so much more. Sure, they do not come at your corner kiosk prices, so be prepared to pay a bit for the superior quality.
The uniqueness of Salumeria Roscioli comes from being more than a gourmet shop. You may find similar products in other good salumerias across Rome, but what you will not find in other places is the treatment and care they give when they serve them as dishes. We had amazing spaghetti carbonara with guanciale (tender cured pork cheeks), thinly sliced smoked tuna carpaccio, as well as the creamiest burrata with semi-dried tomatoes. Even the bread basket is an experience in itself, with samples of the best varieties that their Fornaio has to offer.