The signature dish that defines Roscioli. The platter features a rotating selection of cured meats and cheeses from the shop—staff assemble based on current inventory and your preferences. This might include prosciutto di Parma, Culatello, rare regional salami, creamy buffalo mozzarella, and aged pecorino. The philosophy is ingredient-led—minimal preparation, maximum focus on source quality.
Tips from diners
Ask the staff to explain what's on your plate. The origin story of each cured meat and cheese is part of the Roscioli experience.
Visit multiple times and you'll get different platters. The rotation reflects seasonal availability and new discoveries by the Roscioli team.
A seasonal dessert (autumn through winter). The panettone is made in-house with care given to fruit quality and dough fermentation. Served with lightly sweetened mascarpone, it's the kind of finish that tastes like home baking despite the technical precision. The mascarpone comes from the Salumeria's dairy suppliers.
Tips from diners
Panettone is seasonal. In warmer months, ask what house-made desserts are available.
A surprisingly simple dish that showcases Roman cooking philosophy. The pasta is made fresh daily in-house, the tomato is San Marzano or equivalent, and basil is fresh. No cream, no complexity—just perfect execution. This is comfort food, but comfort that comes from ingredient quality and technique.
Tips from diners
If you want to taste the difference quality ingredients make, order this. It's proof that simple can be perfect.
A vegetable-forward dish that appears regularly. Vegetables rotate seasonally—spring might bring asparagus and fava beans, autumn features mushrooms and root vegetables. They're roasted simply and finished with aged cheese from the Salumeria. This shows respect for vegetables as main-course material, not side dish.
Tips from diners
Ask what vegetables are in season. The kitchen sources from local markets and the vegetables reflect what's available.
Another dish that leverages the Salumeria inventory. The burrata is fresh and creamy, the prosciutto is sourced from the counter, and bitter greens (often puntarelle in season) provide texture and sharpness. The composition is minimal—just excellent ingredients arranged with care. This is a frequent special.
Tips from diners
This dish changes seasonally. In winter, puntarelle might be replaced with other bitter greens. Ask what's current.
Located steps from Campo de' Fiori since 1973, Roscioli is a working salumeria with an integral restaurant. The shop displays over 150 types of cured meats and 350 varieties of cheese, selected with obsessive care from artisan producers across Italy. The restaurant kitchen draws directly from these same ingredients—a dialogue between retail counter and plate. Hours run 7am-11:30pm daily, accommodating Romans who shop for lunch ingredients before eating at the tavern-style restaurant. This is ingredient-focused cooking in its purest form.
Arrive mid-morning or early afternoon to shop first. Browse the Salumeria, buy cured meats or cheese to take with you, then eat at the restaurant. This is how many Romans use Roscioli.
Roscioli maintains a wine list with 2,800+ wines, many natural and low-intervention. Ask for recommendations that match your meal. The wine service is knowledgeable.
Open 7am-11:30pm daily, Roscioli accommodates both early shoppers and late dinner. It's one of the few quality places in Rome open this late.
Located steps from Campo de' Fiori market. Visit the market in the morning (vegetables, flowers), then eat at Roscioli for lunch. The neighborhood is vibrant and historic.
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