The Roscioli family has been selling bread on Via dei Giubbonari since the 1970s, but the current incarnation — part deli, part trattoria, part wine bar — is the work of brothers Alessandro and Pierluigi, who transformed a bakery into one of Rome's most serious food destinations. The dining room sits behind the deli counter, surrounded by hanging salumi, wheels of Parmigiano, and shelves of imported goods that signal intent. The carbonara is the one that food writers argue about — a rich, almost indecent rendition that uses guanciale of uncommon quality — and the cacio e pepe is equally deliberate. The wine cellar runs deep: over three thousand labels, Italian and French, curated with the same obsessiveness that governs the cheese selection.
Location
Campo de' Fiori, Rome
Insider Intel
The carbonara — the Roscioli version is deliberately rich, almost decadent, and uses extraordinary guanciale. Cacio e pepe for the purist counterpoint. Start with a selection from the deli counter: burrata, aged Parmigiano, culatello. Ask Alessandro for wine recommendations — the cellar is three thousand labels deep and he knows every one.
Reserve three to five days ahead — the small dining room fills quickly. Dinner for the full wine experience; lunch for a slightly less frantic pace. The deli counter operates independently if you just want cheese and salumi.
Via dei Giubbonari 21, near Campo de' Fiori. Argentina bus hub or a ten-minute walk from Largo di Torre Argentina tram. Reservations essential — book by phone or website. Pastas 16-20 euros, secondi 20-28 euros. The wine list is serious and priced accordingly. Cards accepted.