Roscioli Salumeria con Cucina

A high-quality artisanal version of the classic Italian large pork sausage. Silky and aromatic, served with shavings of rich aged Parmesan and crunchy bread for texture. Enjoy as a savory starter.

Mortadella infused with the earthy aroma of black summer truffles. The smooth meat is paired with sharp, salty flakes of sheep's milk cheese. A luxurious appetizer.

A creamy eggplant dip enriched with savory smoked tongue. Smooth texture with a balance of vegetal sweetness and smoky meat notes. Eat with bread or on its own.

Premium preserved spicy sardines from Galicia on toast. Briny, oily, and slightly spicy with the richness of olives. A flavorful seafood bite.

Roasted ham with complex flavors from smoking and glazing with honey and herbs. Tender and savory, paired with creamy Fontina cheese. A refined deli meat dish.

Creamy stracciata cheese served with marinated zucchini and intense bottarga (cured fish roe). A mix of creamy, tangy, and salty flavors with crispy bread.

Fresh Italian cheese with a solid outer shell and creamy center, served with sweet tomatoes and aromatic sage. Rich, milky, and refreshing. Cut the cheese to let the cream flow out.

Creamy burrata cheese elevated with pearls of black truffle. A decadent combination of milky richness and earthy truffle aroma. Best enjoyed simply to savor the ingredients.

The ultimate luxury pairing of creamy burrata and salty, popping Oscietra caviar. Rich, savory, and briny. A sophisticated starter for sharing.

Thinly sliced raw round zucchini served with a bread salad and flavored mayo. Crisp, fresh, and light with a unique vanilla hint. A delicate vegetable dish.

A selection of house-aged cured meats treated with wines and beer. Offers a variety of complex textures and flavors from the aging process. Perfect for sampling different charcuterie styles.

Herb-infused bread served with lean cured ham and accompaniments. A rustic dish combining savory meat, tart pickles, and sweet figs. Satisfying and balanced.

Classic Italian pairing of sweet melon and salty aged Parma ham, topped with bacon crumble. Refreshing and savory with contrasting textures. A quintessential summer appetizer.

Fried zucchini flowers filled with rich oxtail stew and served with a cheese and pepper sauce. Crispy outside, savory and meaty inside. A hearty Roman specialty.

Extremely long-aged Parma ham with intense flavor and melt-in-the-mouth texture. Sweet and nutty notes. Eat on its own to appreciate the quality.

A tasting platter of various Italian cured hams from different regions. ranges from sweet to smoky. Ideal for exploring regional differences in prosciutto.

A curated selection of Parma hams from specific micro-climates. Served with pickles to cut the richness. For the true ham connoisseur.

Smoked cured ham from the Alps, distinctively flavored with juniper and spice. Served with spicy stuffed peppers. Smoky, savory, and robust.

Ham from the Cinta Senese breed of pig, known for its quality fat. Hand-sliced for better texture. Rich, intense flavor.

A platter featuring hams from rare native Italian pig breeds. Each has a unique fat profile and depth of flavor. A deep dive into Italian charcuterie heritage.

A lean cured meat from the hind leg of the pig, similar to culatello but with less fat. Delicate and sweet flavor.

Wild-boar style ham from Sardinia. Gamey, intense, and lean compared to commercial hams. A unique island specialty.

A trio of Italian smoked hams. Offers a progression of smokiness and aging. Savory and aromatic.

A premium cut of cured pork, prized for its tenderness and sweetness. Aged in-house for optimal flavor. Soft texture that melts on the tongue.

Extremely rare culatello from a specific black pig breed, aged for over 3 years. Deep, complex, and concentrated flavor. A true delicacy.

Protected designation of origin culatello, the 'king of cured meats'. Cured in the humid Po valley climate. Sweet, musky, and rose-colored.

Air-dried salted beef from the Alps. Lean and dark red, served with salad and aged cheese. A lighter, protein-rich option.

Bresaola made from Black Angus beef, known for marbling. More tender and flavorful than traditional bresaola. Served with fresh greens.

Luxury air-dried beef made from Wagyu cattle. Intensely marbled and buttery texture. A premium take on a classic Italian cold cut.

One of the most famous brands of Jamón Ibérico. Acorn-fed pure breed pig ham aged for nearly 4 years. Intense nutty flavor and melting fat.

An extremely rare and long-aged Spanish ham. Aged for 5 years for deep, complex umami flavors. A very exclusive tasting experience.

Often called the best ham in the world. Acorn-fed, long-aged, with a perfect balance of savory and sweet fat. Served hand-sliced.

Premium Spanish ham from Salamanca. Aged for 4 years. Rich color and intense flavor.

Another top producer of Jamón Ibérico. Known for double-montanera (two acorn seasons) feeding. Exceptional fat quality.

Ibérico ham from Extremadura. Offers a unique regional flavor profile. Savory and nutty.

Extraordinarily long-aged ham (6 years). The texture becomes firmer and flavors more concentrated. A rare find.

Spanish cured beef (cow ham), lightly smoked. Served dressed with oil and lemon. Deep red color and beefy flavor.

Cured beef made from Wagyu cattle. Combines the smokiness of Cecina with the rich fat of Wagyu. Luxurious and tender.

Ham from the woolly Mangalica pig, known for its high fat content. Extremely creamy fat and rich meat. Aged in Italy.

French artisanal ham from the Gascony region. Made from the pure Gascon black pig. Distinctive, lingering flavor.

Portuguese cured ham from the Alentejo region. Made from black pigs similar to the Spanish Ibérico. Long-aged, sweet, and nutty.

A premium board of cheeses aged in the restaurant's own cellars. Includes unique herbed and hay-aged varieties. A must for cheese lovers.

Soft, creamy cheeses from the Piedmont region (Langhe). Typically rich and spreadable.

A mix of goat milk cheeses from Italy and France. Expect tangy, earthy, and fresh flavors.

Various soft Italian cheeses. Creamy textures and mild to medium intensity.

Literally 'The Stinky Ones'. A selection of pungent washed-rind cheeses. Strong aroma but often creamy and milder in taste.

Traditional hard Italian cheeses. Firm texture, concentrated savory flavors. Includes aged classics.

Rare cheeses made from milk collected in high mountain pastures. Floral and grassy notes from the alpine diet of the cows.

A variety of blue-veined cheeses. Spicy, tangy, and rich. Ranges from creamy Gorgonzola styles to crumblier types.

Strong, sharp Italian cheeses like aged Provolone and Pecorino. Salty and piquant.

Classic French soft cheeses, likely including Brie or Camembert styles. Buttery and creamy.

Aged cheeses from France. Firmer textures and deeper flavors developed over time.

A vertical tasting of Bitto, a rare alpine cheese that can be aged for many years. intense, complex, and historic.

Long-aged Comté cheese from France. Dense texture with crunchy crystals. Sweet, nutty, and caramelized onion notes.

A tasting flight of different Parmesan ages and cattle breeds. Experience how the cheese evolves from fruity to nutty and crumbly over years.

An extremely exclusive vintage ham, aged for 10 years. From 100% acorn-fed pigs. The flavor is incredibly concentrated and unique.

Fresh white truffle, the most prized of all truffles. Shaved fresh over your dish. Pungent, garlicky, and earthy aroma.

Simple, high-quality burrata served on its own to showcase the milky, creamy flavor. Best eaten with bread.

Raw beef slices from the Piedmontese breed, known for leanness. Delicate meat flavor, served chilled.

A fried egg from the famous Paolo Parisi farm, known for eggs with almond-tasting yolks. Simple but exceptional quality.

A rich French cheese baked until melty and served hot in a pot. Dip the herb-flavored croutons into the gooey cheese. Intense and comforting.

Fresh egg ribbons dressed simply with premium French butter. A dish that highlights the quality of the pasta and the butter.

A classic Roman pasta dish, similar to Carbonara but without egg. Features savory cured pork cheek, salty Pecorino cheese, and black pepper. Rich and savory.

Small handmade stuffed pasta from Bologna, filled with meat. Served simply with butter to let the filling shine.

Chopped raw Mediterranean langoustines (scampi). Sweet and delicate seafood meat paired with creamy burrata. A fresh and elegant appetizer.

Hand-chopped raw beef tartare. Made from high-quality lean Piedmontese beef. Simply seasoned to appreciate the natural meat flavor.

Fresh catch of the day, usually a white-fleshed fish like sea bass or bream. Served with a nutty cream sauce and vegetables.

Mackerel fillet, an oily fish with strong flavor. Paired with earthy lentils and kale. Healthy and robust.

Tender baby octopus cooked in a spicy tomato sauce ('arrabbiata'). Enhanced with savory prawn essence. Spicy and flavorful seafood stew.

Fresh oyster from Brittany, France. Briny and mineral taste of the ocean. Slurp raw from the shell.

Diced raw white fish with sweet and spicy accents from chutney and peppercorns. Delicate and refreshing.

Premium raw langoustines (scampi) served simply to highlight their natural sweetness. Sold by weight.

A variation of the scampi tartare, topped with rich burrata and savory bottarga. Creamy, sweet, and salty.

Thin slices of smoked swordfish. Meaty texture with a subtle smoky flavor. Dressed simply.

Smoked tuna slices, similar to a fish ham. Rich and flavorful.

Tuna smoked with juniper wood, mimicking the flavor of speck ham. Unique and aromatic.

Beef from the Chianina cattle, a giant white breed from Tuscany. Lean, tender, and famous for Bistecca alla Fiorentina. Price is per Kg.

Piedmontese beef, renowned for being extremely lean and tender due to double-muscling. Delicate flavor. Price is per Kg.

Spanish Galician Blond beef, dry-aged for a long period. Intense, mature beef flavor with yellow fat. Price is per Kg.

Beef from the Simmental breed. Known for good marbling and rich flavor. Selected by the chef. Price is per Kg.

"Old Cow" beef from the Po Valley. Meat from older animals has a much deeper, more intense beefy taste. Price is per Kg.

A salad of wild field greens and herbs. Bitter, fresh, and aromatic notes, dressed with citrus.

Sautéed spinach enriched with plenty of butter and aged cheese. Rich and savory side vegetable.

Peppers cooked in a sweet and sour style (agrodolce). Soft texture and tangy flavor.

Roman-style chicory (dandelion greens) sautéed with garlic and chili. Bitter, spicy, and savory.

Artichokes prepared Roman style and preserved in oil. Tender and earthy.

Signature house cocktail with a playful Roman name. Ask staff for ingredients.

Classic Italian aperitif. Prosecco, soda, and your choice of bitter liqueur. Refreshing and orange-hued.

House variation of the spritz with lemon flavor. Zesty and citrusy.

Iconic Italian cocktail. Gin, Vermouth, and Campari. Strong, bitter, and sweet.

The predecessor to the Negroni. Campari, Vermouth, and soda water. Lighter and refreshing.

A classic mix of Campari (Milano) and Vermouth (Torino). This version uses organic Tuscan ingredients.

A twist on the Bellini cocktail. Made with pear liqueur and sparkling Riesling. Fruity and aromatic.

House-made Vermouth. A fortified wine flavored with botanicals. Sweet, herbal, and spicy.

House brand gin featuring Roman botanicals like mint and their signature pepper blend. Herby and spicy.

Local gin from the Lazio coast (Fregene). Complex floral and woody profile from local pine nuts and botanicals.

Unique gin distilled with smoked juniper, inspired by Speck ham. Smoky and savory notes.

Old Tom style gin, slightly sweeter than London Dry. Cold compounded with spices for a rich flavor.

Famous Scottish gin infused with cucumber and rose. Fresh, floral, and unique.

Japanese gin distilled in Coffey stills. Citrus-forward with yuzu and sansho pepper. silky texture.

Alcohol-free spirit alternative. Botanically flavored to mimic gin for mocktails.