Roscioli NYC

Salumeria Roscioli was founded in 1992 as an offshoot of the historic family bakery, Marco Roscioli’s lifelong project. The delicatessen was entrusted to his son Alessandro, and for the first 10 years, he investigated and experimented, in search of identity. In 2002, after a total renovation, the new Salumeria Roscioli opened its doors: the cellar found new significance, the kitchen expanded, and the selection of products diversified. La selezione del Banco salumeria, ricca in perenne evoluzione, si fonda su rapporti diretti con i produttori, affinamenti estremi, stagionature sartoriali, prodotti di grande ricerca e tradizione. Today the Salumeria Roscioli offers traditional cuisine centered on authentic products, with a focus on its raw purity and in-depth research into the history of every recipe, aiming for perfect execution and taste. The selection displayed on the delicatessen counter, constantly evolving, is based on firsthand relationships with producers, extreme perfectionism, tailored aging processes, and products that are born from unlimited research and tradition. Over 300 cheeses and 200 cured types of mea star on the Salumeria counter, alternating weekly. A wide range of products is available in jars on the shelves: tomatoes, pestos, jams, dressings and sauces, gravies, honey, mustards, and delicacies. Salumeria Roscioli also offers an ample selection of extra virgin olive oils, balsamic vinegar, dressings, salts, peppers, spices but also truffles, and bottarga.