In December 2021, New York’s MacDougal Street wine bar and restaurant, Niche Niche, had the privilege of hosting Rome’s renowned Salumeria Roscioli for a brief pop-up event. Little did anyone know that this momentous occasion would sow the seeds of a remarkable partnership. Two years down the road, they celebrate the birth of the very first Roscioli outpost beyond Italy’s borders – Roscioli NYC. This culinary gem is a collaborative effort between the Roscioli family, Rimessa Roscioli partner Alessandro Pepe, and the visionary behind Niche Niche, Ariel Arce.
The Roscioli story commenced in 1972 with Antico Forno Roscioli, a 19th-century bakery tucked away on Rome’s Via dei Chiavari. Initially celebrated for its delectable pizza bianca and pizza rossa, this iconic establishment expanded its horizons two decades later with the establishment of Salumeria Roscioli. What started as a modest deli dedicated to offering the finest salumi, cheeses, smoked fish, truffles, and gourmet delights from Italy and Europe soon metamorphosed into a renowned restaurant. Over time, tables and chairs were added, enveloping the well-lit deli cases and shelves.
Today, their offerings include an astonishing 300 varieties of cheeses, 200 cured meats, and shelves brimming with high-quality sauces, honey, and more. Their wine cellar is a treasure trove of over 2,500 bottles, making it a haven for wine enthusiasts.
The meticulous sourcing and aging process ensures that diners savor unparalleled flavors, not to mention classic dishes like their famed spaghetti carbonara. Salumeria Roscioli was followed by Roscioli Caffè Pasticceria and Rimessa Roscioli, a versatile wine bar and restaurant known for its nightly food and wine tastings, famously featured in Anthony Bourdain’s “No Reservations” Rome episode.
Echoing the Roscioli philosophy, which translates to “it’s just bread and salami” in Italian, Roscioli NYC offers two distinct experiences, both set to open within the next two months.
Downstairs, now open, serves as a vibrant hub for dinner parties and wine tastings. Here, guests can also explore a private wine cellar room with a 16-person table, perfect for elevated tastings paired with specialty products. A dedicated lounge offers a haven for cocktails and further wine exploration. The nightly dinner seatings feature a seasonal menu with wine pairings inspired by Greenmarket offerings and select imports from Italy. For instance, diners can indulge in a summer-inspired panzanella crafted with fresh Calabrian and semi-dried cherry tomatoes in oil, sourced directly from Puglia. The “4×4 and maybe more” menu tantalizes with four courses and a nightly surprise appearance by visiting producers and artisans. This could entail a cheesemaker unveiling a fresh wheel of Parmigiano Reggiano, a salumi expert carving prosciutto tableside, or a winemaker uncorking a special magnum.
Upstairs, scheduled to open at the end of summer, welcomes visitors to a bright and airy delicatessen and wine bar. Here, patrons can choose from a wide selection of cheeses, meats, smoked fish, caviar, vegetables in oil, and conservi on display. A menu brimming with beloved Roman specialties like supplì alla Romana (mozzarella-filled rice balls) or polpette al sugo con ricotta stagionata (meatballs with tomato sauce and aged ricotta) awaits, perfectly complemented by a diverse array of wines by the glass or bottle. Some of these wines are directly imported by Roscioli, while others include beers, collaborative amaros, and a spritz program crafted in partnership with Rome’s celebrated Bar Salotto 42. Additionally, the restaurant showcases a range of Italian-made products, alongside those being developed in collaboration with American artisan purveyors from various regions.
Leading the culinary journey at Roscioli NYC is Chef Tommaso Fratini, who hails from Rome. He joins forces with former Niche Niche chef Aaron Lirette to uphold the Roscioli tradition. The entire New York team embarked on a journey to Italy, immersing themselves in Rome’s vibrant food and wine culture and forging relationships with local producers. Alessandro Polizzi, the Alimentari’s dedicated sourcer, bridges the gap between Roscioli’s existing producer relationships in Rome and the introduction of new, exceptional purveyors from the United States and around the world. The Salumeria oversees the kitchen line and curates the deli counter’s product selection.
