Paper-thin slices of the highest-grade red tuna, dressed simply with Roscioli's premium olive oil and fresh lemon. The tuna's natural sweetness and meaty texture come through without competition. Sourced from Mediterranean and Tyrrhenian waters.
Tips from diners
The quality of the tuna is excellent here. Order this if it's available—the sourcing changes with the season.
Ask the sommelier for a Vermentino or light white from Lazio. The wine list is extraordinary and not just for show.
Handmade scialatielli (a ribbon pasta from Campania) coated lightly with sea urchin roe, white wine, and butter. The roe's briny sweetness and tender texture need minimal seasoning. This is refinement of seafood pasta without heavy sauce.
Tips from diners
Sea urchin quality varies greatly. At Roscioli's prices, expect the best—it should taste clean and sweet, not fishy.
Silky goose liver pâté made in-house, served with crisp toasted bread. The pâté achieves that perfect texture—rich but not heavy. A showcase for the deli counter's cured meat expertise applied to a French classic.
Tips from diners
This is made fresh in their kitchen. Compare it with the house-made terrines and forcemeats—they're all worth trying.
Maurizio Paparello, the sommelier, also curates cheese pairings. A selection of 5-6 cheeses chosen to show different styles and regions—soft washed rinds, hard alpine cheeses, blue cheeses, and fresh varieties. Served with house-made or imported bread.
Tips from diners
Ask Maurizio to explain each cheese and suggest wine pairings. This is educational and delicious. The selection changes regularly.
A whole Mediterranean sea bass roasted whole until the skin is crisp and flesh barely clings to the bones. Finished with rosemary, sage, and fresh lemon. A straightforward preparation that relies entirely on fish quality and technique.
Tips from diners
Don't order this expecting fillet convenience. Eating whole fish means bones, but also better flavor and respect for the ingredient.
Salumeria Roscioli is part deli counter, part wine shop, part restaurant. The restaurant occupies a long dining room lined with bottles and cured meats, while a separate underground cellar hosts 2,800 Italian and international wine labels built over 30 years by owner Alessandro Roscioli and sommelier Maurizio Paparello. The menu bridges traditional Roman cuisine with refined ingredients—over 350 types of cheese and 150 varieties of cured meat available.
The wine cellar is the heart of this place. Book the cellar private room if you're a group interested in a wine tasting dinner—it's magical and worth the premium.
Reserve well ahead for dinner, especially Friday and Saturday. Lunch is easier to book. Request a table in the main dining room, not the back office.
Expect €50–70 per person with wine. It's pricier than traditional Roman trattorias, but quality and sourcing justify the cost. The wine list offers bottles across all price points.
Don't miss the deli counter. You can buy cured meats, cheeses, and prepared items to take away. It's a Roman institution.
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