The signature offering at Taverna Volpetti. The board is assembled from the Salumeria's inventory of over 150 cured meat varieties and 350+ cheeses. Staff curate a board based on current stock and your preferences—ranging from well-known prosciutto di Parma to obscure regional salami. Cheeses span from creamy buffalo mozzarella to aged pecorino. Each board is a lesson in Italian terroir.
Tips from diners
Ask staff for recommendations. They'll build a board that tells a story across regions—ask for variety, not just the most famous names.
Go with an open palate. The staff might include unfamiliar producers. Ask about origin and flavor profile—this is education, not just eating.
The Taverna's take on Roman tradition, using ingredients from the adjacent Salumeria. The guanciale is sourced with the same care as the cheeses—thick-cut, properly aged. The pecorino is genuinely aged. This is cacio e pepe's cousin, and it represents how closely Volpetti ties retail quality to food preparation.
Tips from diners
Ask about the guanciale origin. Volpetti sources from specific producers—knowing who made your food is part of the philosophy.
A dedicated cheese-focused course where the Salumeria's expertise is on full display. The cheese selection rotates seasonally, paired with raw honey that's chosen to complement the cheeses, and roasted nuts that add texture. This is for someone who wants to understand cheese—how texture changes with aging, how flavor develops, how pairings work.
Tips from diners
This course is educational. The staff can explain what's on your plate—the age, the milk source, the maker.
A refined pairing that lets each ingredient shine. The prosciutto is sliced paper-thin and melts on the tongue, the aged cheeses provide texture and complex flavor. This is a combination for someone who wants to understand quality curing rather than sample widely. Each element deserves attention.
Tips from diners
If you want to taste the difference between good and excellent prosciutto, order this. The staff at Volpetti understand curing deeply.
An expanded version of the standard board, designed for sharing. This version includes more variety and quantity—multiple types of prosciutto, different regional salami, fresh and aged cheeses. It's the board to order if you want a deeper dive into Italian charcuterie diversity. Perfect for lunch with wine.
Tips from diners
For two people, this board is perfect. For three, ask for a second board or add Roman dishes alongside.
Operating since 1973, Salumeria Volpetti is Testaccio's most respected food shop, housing hundreds of Italian cured meats and cheeses selected with expertise. The adjacent Taverna Volpetti serves tastings directly from the Salumeria's inventory, offering platters of prosciutto, salami, and cheeses paired with Roman specialties. This is where Romans shop for quality ingredients and where visitors come to understand Italian charcuterie culture. The balance between retail precision and casual taverna warmth defines the Volpetti experience.
Visit the Salumeria first to browse if you're buying to-go. The staff can make recommendations and will slice to order. Then eat at Taverna or take your selection back to your accommodation.
Taverna is open for lunch Tuesday-Saturday. Lunch is the traditional time to eat charcuterie and cheese in Italy. Dinner is quieter and more intimate.
Ask the staff for wine recommendations. Volpetti sources wines alongside charcuterie and cheese. A glass of natural wine or Roman white pairs beautifully with the boards.
Testaccio is an authentic Roman neighborhood—explore the area before or after eating. The neighborhood has history (ancient Roman pyramid, former slaughterhouse area) and local character.
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