Roscioli
Italian / Salumeria con Cucina (Roman) in Centro Storico
Address: Via dei Giubbonari, 21, 00186 Roma, Italy
Phone: +39 06 687 5287
Hours: Monday–Sunday: 9:00 AM – 11:30 PM
Menu prices: €800–€5500 · €€€ · Median main: €2400 · 72/72 with a published price
Italian / Salumeria con Cucina (Roman)
Antipasti
- Bis del nostro Maritozzetto Romano — €17,00Stewed capocollo and pumpkin guacamole
- Caprese — €19,00Paestum buffalo mozzarella DOP, roasted datterini tomatoes, marinated camone tomato, tomato and basil coulis
- Foie Gras fatto in casa — €29,00Goose foie gras carpaccio, apples, vanilla butter and lemon
- Maialino del Chianti — €18,00With homemade crunchy vinegar giardiniera, on crispy bread and Mediterranean mostarda
- Rosti di Patate — €19,00Salame rosa, tartar sauce and fruit mostarda
- Tonno Rosso stagionato sott'olio — €18,00Sicilian red tuna preserved in oil, steamed, with Roman puntarelle and citrus-scented anchovies
- Ventresca di Tonno Siciliano Riserva Speciale — €28,00Steamed red tuna belly in EVO oil, crunchy giardiniera and balsamic borettane onions (subject to availability)
- Trippa alla Romana — €16,00Served traditionally with extra-aged Pecorino Romano DOP
- Caponata della Tradizione Siciliana — €16,00Cold eggplant caponata with dried fruit and pine nuts
- Hamburger di Mozzarella di Bufala DOP — €17,00On toasted bread with Prague cooked ham, semi-dried cherry tomatoes, black pepper and balsamic vinegar reduction
- Salame Rosa, l'Antenato della Mortadella — €16,00Ancient 1600s salami from Bologna/Modena, with sweet-and-sour baby onions
- Paleta de Jamon Iberico — €26,00With Piedmontese peppers stuffed with anchovies and capers
- Prosciutto di Manzo Asturiano Cecina de León — €26,00With extra-virgin olive oil, lemon, Sarawak pepper and mixed salad
- Rustico di Pasta Brisé alla Romana — €18,00Sausage, Romanesco broccoli and arrabbiata sauce
- Cannolo Salato — €17,00Creamed cod and candied organic Amalfi lemon
- La Nostra Gorgonzola — €17,00Sweet spoon gorgonzola from Lake Arona with homemade candied fig and walnut toasted bread
- Mortadella fatta a mano — €15,00Traditional Bolognese recipe, with curls of 36-month Vacche Rosse Parmigiano and crispy bread wafer
- Mortadella artigianale al Tartufo Nero Estivo — €18,00With flakes of Puglian raw-milk pecorino
- Sardine della Galizia — €16,00On crispy bread wafer with Taggiasca olives
- Il Prosciutto Cotto alla Brace di Saint-Oyen — €20,00Ember-cooked ham with organic honey, genepy and craft beer, fruit mostarda and alpine fontina
- Stracciata Pugliese, Zucchine e Bottarga — €18,00Zucchini alla scapece, mullet bottarga and Sarawak pepper
- La Burrata Pugliese con Pomodorini — €26,00Andria burrata, Malaysian black pepper, semi-dried cherry tomatoes and fried sage
- Burrata con Perle di Tartufo — €28,00Andria burrata with winter black truffle pearls
- Burrata con Caviale — €55,00Siberian sturgeon caviar
- Selezione di Salumi Affinati A Casa Roscioli — €30,0036-month culatello aged in Trappist cherry beer, 18-month fiocchetto aged in Lambrusco, Casentino grey-pork coppa, spiced black Romagnola lard, gentle Parma salami (subject to availability)
- La Nostra Coppa di Testa — €14,00Cooked in Morellino di Scansano, lemon and ginger sauce, homemade spicy pepper jam
- Fiori di Zucca — €16,00Zucchini flowers stuffed with oxtail vaccinara, cacio e pepe fondue
- Bufala gr. 250 con Bottarga di Cabras — €24,00Campana buffalo mozzarella DOP 250 g with Cabras bottarga
Classici
- Burro e Parmigiano Francescana — €19,00Rigatone with French St. Malò butter and a trio of aged Parmigiano Reggiano (Vacche Rosse 36 months, Bruna Alpina 30 months, Collina 36 months)
- Burro, Parmigiano e Pepe — €19,00Rigatone with St. Malò butter, Parmigiano trio and Sarawak white pepper
- Tortello di Coda e Pecorino — €27,00Homemade, with light foie gras sauce and lightly spicy fig must
- Tortellini Artigianali di Bologna — €21,00Handmade, fresh cream with Malaysian green and yellow pepper, Pretzhof speck and crispy chard leaves
- Tagliatella — €20,00With Dolomiti Lucane castrato (mutton) sauce
- Raviolo — €23,00Homemade, filled with smoked potatoes, herbs and mushrooms, vegetable stock
Classici Romani
- Cacio e Pepe — €16,00Homemade egg tonnarello, Pecorino Romano DOP, Moliterno cacio, Sogliano fossa pecorino and Roscioli pepper trio
- La Matriciana o Amatriciana — €18,00Spaghettone with Campanian tomato, artisanal guanciale, Pecorino Romano DOP, lightly spicy
- La Carbonara — €18,00Mezza manica with artisanal guanciale, Roscioli pepper trio, Paolo Parisi eggs and 30-month Pecorino Romano DOP
- La Gricia di Stefano — €17,00Rigatone with artisanal guanciale, Pecorino Romano DOP and Roscioli pepper trio
- Burro e Acciughe — €22,00Smoked spaghettone with St. Malò butter, Cantabrian anchovies and garlic-dill crispy breadcrumbs
- Gnocchi all'Amatriciana — €19,00Homemade Avezzano potato gnocchi, Campanian tomato, artisanal guanciale, Pecorino Romano DOP
- Gnocchi Cacio e Pepe — €17,00Homemade Avezzano potato gnocchi, Pecorino Romano DOP, Moliterno cacio, fossa pecorino, pepper trio
Carne
- Polpette della Tradizione Romana — €17,00With San Marzano tomato, smoked ricotta and organic polentina
- Il Nostro Saltimbocca alla Romana — €29,00Veal sirloin, Sant'Ilario Parma ham, ham mayonnaise and sage powder
- Fagottino di Verza — €24,00Cabbage parcel filled with Piedmontese rabbit cacciatora, pumpkin purée
Crudo di Carne
- Carpaccio di Manzo — €26,00Roasted grapes, tatsoi and spicy bread
- Carpaccio di Manzo Affumicato del Nebraska — €26,00With tapenade, wild fennel and apple vinegar syrup
- Tartare di Manzo — €26,00Piedmontese beef with Parisi egg yolk, capers, shallot, EVO oil, salt, pepper and mustard
Contorni
- Misticanza — €14,00Wine-vinegar marinated persimmons and sablé walnuts
- Insalata di Carciofi Crudi — €17,00Raw artichoke salad with endive, gremolada and Sardinian mullet bottarga
- Peperoni alla Giusy — €10,00Red and yellow peppers marinated with vinegar and sugar
- Cicoria Ripassata leggermente piccante — €8,00Sautéed chicory, lightly spicy
- Carciofi Romaneschi alla Cafona sott'olio — €14,00
- Carciofi Romaneschi alla Cafona sott'olio con Gambo — €17,00With flakes of DOP saffron pecorino from Enna
Pesce Cotto
- Sgombro in Saor — €24,00Roasted fennel cream and late radicchio leaves
- Pesce Spada — €26,00Swordfish saltimbocca with tuna ham, sage and smoked fish stock
- Scampi del Mediterraneo — €34,00Chestnut cream, grilled porcini, pomegranate and Piedmont hazelnut sauce
Pesce Crudo
- Burrata di Andria con Tartare di Scampi Crudi — €30,00With curls of Cabras mullet bottarga
- Pesce Spada affumicato — €20,00Smoked swordfish carpaccio, EVO oil and lemon
- Tonno affumicato — €20,00Smoked tuna carpaccio, EVO oil and lemon
Salmone Affumicato
- Selezioni di Salmoni — €30,00Scottish Orkney, Norwegian Coda Nera and Irish Kenmare dill-marinated salmon, 150 g
- Filetto Reale di Salmone Scozzese Loch Fyne — €38,00Smoked with ex-whisky barrel wood
- Salmone Selvaggio Coho Troll — €38,00Wild silver salmon caught in Alaska waters
- Salmone Norvegese dell'Isola di Skjervoy — €36,00Smoked with ash and fir wood (subject to availability)
Formaggi
- Selezione di Formaggi Rari Italiani — €35,00In their best agings (subject to weekly availability)
- Selezione di Formaggi Rari Francesi — €38,00In their best agings (subject to weekly availability)
Dolci
- Il Nostro Tiramisù — €10,00
- Cannolo alla Siciliana Espresso — €10,00Roman sheep ricotta and Sicilian candied fruit
- Gelati e Sorbetti del Giorno — €10,00Gelato and sorbets of the day
- Crostata Ricotta e Visciole — €11,00Ricotta and sour cherry tart with Passito foam
- Namelaka (gluten free) (Dolci) — €11,00White chocolate namelaka, spiced pumpkin, bitter cocoa crumble and thyme
- Crostata Biscottata — €11,00Organic bitter orange marmalade tart with vanilla gelato, walnuts and raisins
- Il Nostro Panettone tutto l'anno — €13,00Lightly grilled panettone with Tahitian vanilla gelato