Roscioli (Via dei Giubbonari 21-22, Rome, in the Campo de' Fiori area, the street of the medieval and Renaissance tailors that runs between Campo de' Fiori and the Jewish Ghetto) is the Roman food institution that the international food media discovered around 2008 and that has been in the top tier of "best Rome restaurants" lists ever since without substantially changing what it does: a salumeria (delicatessen) and restaurant that occupies the ground floor of the Roscioli building, with the food products (the prosciutti, the salami, the 300+ wine references, the cheese selection, the anchovies) displayed in the counter cases and on the shelves behind the tables, and the kitchen producing the specific Roman pasta preparations (carbonara, cacio e pepe, amatriciana) alongside the composed dishes that use the salumeria products as primary ingredients. The Roscioli carbonara (the specific preparation, the guanciale of three different origins used simultaneously, the Pecorino Romano and Parmigiano combined in the sauce, the specific egg-to-pasta ratio that the kitchen maintains) is consistently cited as the reference carbonara by Italian food professionals.
The Roscioli model (the serious food shop that also functions as a restaurant, using the same high-quality products for both retail and cooking) has been replicated across Rome and Italy in the decade since Roscioli established it as a format, but the Roscioli original remains the reference. The specific Roscioli qualities: the wine selection (the wine cellar below the restaurant has approximately 2,500 references, accessible for dining wine and for retail buy). The anchovy expertise (the 25-variety anchovy selection, the specific Spanish, Italian, and international anchovy types available by the piece or the jar). And the charcuterie counter (the collection of Italian salumi that represents the full range of the artisan charcuterie tradition).
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Roscioli: The Food and How to Visit
Booking and Format
Roscioli requires advance reservation for the restaurant tables (book at ristorantesalumeriaroscioli.com, the online booking system fills at least 2-3 weeks in advance for Friday and Saturday dinners. Lunch has more availability). Walk-in at the salumeria counter (the standing eating at the counter, ordering from the deli displays, prosciutto, cheese, wine by the glass) is available without reservation during opening hours. The specific Roscioli visit options: the full restaurant meal (the multi-course experience, €60-90 per person including wine). The counter lunch (a plate of prosciutto, a glass of wine, €25-35). Or the retail visit (buying the anchovy jars, the wine, and the specific Roscioli pantry products that make excellent gifts).
Rome: food tours & cooking classes
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See availability & prices →Compare tours on Viator →We may earn a commission, at no extra cost to you.The Roscioli Bakery
The Antico Forno Roscioli (Via dei Chiavari 34, 200m from the restaurant, the separate Roscioli bakery, operated by the same family) is the morning destination: the Roman pizza bianca (the flatbread that Romans eat for breakfast and use as the base for prosciutto sandwiches, the specific thick-crisp-chewy texture that the Roman bakery wood oven produces), the supplì al telefono (the rice balls with tomato sauce and mozzarella, fried, the specific Roman street food that the Roscioli bakery version elevates to something that justifies the queue), and the pastry selection.
Q&A: Roscioli Rome
Is Roscioli the best restaurant in Rome?
"Best" is always the wrong question. Roscioli is the most specifically Roman of the serious Roman food institutions, in the sense that what it does (the integration of the salumeria and the restaurant, the product-as-ingredient philosophy, the specifically Roman pasta preparations at their most technically precise) couldn't be transplanted to another city or another food culture. The alternative serious Roman food experience: Ristorante La Pergola (the three-Michelin-star at the Cavalieri hotel, the technically highest Italian-French cuisine available in Rome, in a completely different register from Roscioli). Both are reference points for their specific categories. They don't compete.
Internal Links
- Roma Gastronomica: Roscioli nel Circuito
- Roma Food: Il Percorso dei Grandi Indirizzi
- Carbonara, Cacio e Pepe: La Tecnica di Roscioli
- Cantina Roscioli: 2.500 Etichette Sotto Roma
- Campo de' Fiori: Il Circuito dei Food Reference
- Roma Gastronomica in Inverno: Roscioli Senza Attesa
- Roma Food District: Campo de' Fiori e il Ghetto
