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.