DELI WITH KITCHEN


DELI WITH
KITCHEN
Twenty years ago, it would have seemed impossible to create a restaurant based around a cuisine which starts from the deli produce. Annexing tables to a cold cuts and cheese counter was a small yet great revolution in 2002.
Today, Alessandro Roscioli’s unfaltering research continues, focusing on cave-aged cheeses, selections of cru, Italian and international small producers, as well as the creation of exclusive products. The Roscioli brand owes its world-wide popularity to its myriad products, such as Parmigiano reggiano and Pecorino, recipes for iconic products such as artichokes “alla cafona” or demi-sec cherry tomatoes preserved in extra virgin olive oil, as well as the first gourmet kits for the preparation of top dishes such as Carbonara, Gricia, Cacio e pepe, Amatriciana and Butter and anchovies.
Nabil Hadj Hassen has been at the head of Salumeria Roscioli’s kitchen for over twenty years, a talented chef, completely devoted to the constant creation of a culinary dialogue with excellent delicatessen products, adding evolutions, twists, variations and great classics.


DELI
WITH KITCHEN
Twenty years ago, it would have seemed impossible to create a restaurant based around a cuisine which starts from the deli produce. Annexing tables to a cold cuts and cheese counter was a small yet great revolution in 2002.
Today, Alessandro Roscioli’s unfaltering research continues, focusing on cave-aged cheeses, selections of cru, Italian and international small producers, as well as the creation of exclusive products. The Roscioli brand owes its world-wide popularity to its myriad products, such as Parmigiano reggiano and Pecorino, recipes for iconic products such as artichokes “alla cafona” or demi-sec cherry tomatoes preserved in extra virgin olive oil, as well as the first gourmet kits for the preparation of top dishes such as Carbonara, Gricia, Cacio e pepe, Amatriciana and Butter and anchovies.
Nabil Hadj Hassen has been at the head of Salumeria Roscioli’s kitchen for over twenty years, a talented chef, completely devoted to the constant creation of a culinary dialogue with excellent delicatessen products, adding evolutions, twists, variations and great classics.
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FIND US HERE
Via dei Giubbonari, 21-22
00186 Roma
CONTACTS
Tel. +39 066875287
Whatsapp. + 39 3420417492
OPENING HOURS
From Monday to Saturday the shop is open from 9:00 to 20:00
On Sunday the shop is open from 9:00 to 18:00
The Restaurant is open every day from 12:00 to 18:00
SALUMERIA ROSCIOLI S.R.L.
P.Iva e cod. fiscale 09947871001
REA 1199151
photo by
Maurizio Camagna
Giovanna Di Lisciandro
+ Giunti Editore
CREDITS
Elisia Menduni
Art direction and design: MIRAGE
Web development: KOMUNIKASI