Roscioli Salumeria con Cucina

Roscioli is the sort of Roman address where the shelves tell you almost as much as the menu. The family opened the salumeria on Via dei Giubbonari in 1992, then added a kitchen a decade later, without tidying away the original idea. You still eat among bottles, cheese and salumi, at close set tables dressed in white linen. Ingredients are the obsession: the shop carries more than 350 cheeses, 150 cured meats and around 2,800 wines, while bread comes from the family forno. The carbonara has become the headline, with Michelin counting it among Rome’s best, but Roscioli is really about sourcing: anchovies, mozzarella, salumi and pasta are treated with the same scrutiny. It is busy, compact and famous enough that spontaneity is optimistic.

Book ahead, arrive hungry, and pay attention to the counter.