The culinary history of the Roscioli family is marked by 4 generations, a bakery established in 1872 and a restaurant, or rather a delicatessen and wine shop with kitchen, opened in 2002, in the historic heart of the capital. This place is a true temple of gastronomy, with food excellences from all around the world.
The kitchen offers the great Roman classics, wisely made. Their Carbonara with guanciale from Monte Conero and Pecorino Romano from Moliterno, with egg sauce and black pepper has no equal: it’s creamy and rich. Try the Courgette flowers too, stuffed with coda alla vaccinara.
Classe 1976, formazione giuridica. Il suo primo lavoro è fare la mamma. Motore della sua vita sono i viaggi e la gastronomia. Viaggiare tra piatti e territori
