Roscioli

The story

Roscioli Review – Rome's Legendary Deli & Restaurant with Michelin Recognition

Roscioli: Where the Ingredient Comes First

On Via dei Giubbonari in Rome, Roscioli is a place that blurs the line between exceptional gourmet shop and serious restaurant. It is a multifunctional space: a deli counter groaning with over 150 varieties of cured meats and more than 350 kinds of cheeses, a kitchen that turns those ingredients into memorable plates, and a wine cellar holding more than 2,800 labels, carefully selected by Alessandro Roscioli and Maurizio Paparello.

The guiding philosophy is simple and uncompromising: "Before the kitchen... there is the raw ingredient." This principle earned Roscioli a Michelin recommendation, and it is the reason the restaurant feels both deeply traditional and quietly revolutionary.

A Family Story Rooted in Roman Tradition

The Roscioli story begins in the late 1950s, when eleven brothers and cousins arrived in Rome from Rocca di Montemonaco, a small town in the Marche region. They all became bakers in the capital. That heritage of craftsmanship and respect for ingredients runs through everything Roscioli does today. In 2002, the family took a bold step: they attached tables to a counter of cold cuts and cheeses, building a restaurant on the idea that the kitchen should start with the product on the shelf. It was a small revolution then, and it still defines the experience.

The menu focuses on classic Italian cuisine, with an emphasis on the iconic dishes of Rome: carbonara, gricia, cacio e pepe, amatriciana, and burro e acciughe. These are not just recipes but evolutions, refined over time using the same high-quality products available from the deli counter. The result is cooking that feels both familiar and extraordinary.

The Deli, the Cellar, and the Experience

Before you even sit down, the deli itself is a destination. Every product comes from artisans who create items of exceptional quality. The selection of Parmigiano Reggiano and Pecorino, the house-made artichokes alla cafona, and the demi-sec cherry tomatoes in extra virgin olive oil are all part of what has made the Roscioli brand known around the world.

The wine list is equally serious. With over 2,800 labels from the best national and international producers, plus a selection of bitters, spirits, and liqueurs, it is a cellar built on passion and decades of visits to more than 500 wineries across Italy.

Whether you come for lunch, dinner, or simply to browse the shelves, Roscioli offers a distinctively Roman experience: warm, concrete, and rooted in the belief that great cooking starts with great ingredients.