ROSCIOLI DELI WITH KITCHEN

WHAT SEEMS NORMAL TO US TODAY, TWENTY YEARS AGO WAS NOT.
THE IDEA OF ATTACHING TABLES TO A COUNTER OF COLD CUTS AND CHEESES AND THE IDEA OF BUILDING A RESTAURANT ON A KITCHEN THAT STARTS FROM THE PRODUCT OF THE COUNTER, WAS A SMALL GREAT REVOLUTION IN 2002.

THE SELECTION OF PARMIGIANO REGGIANO AND PECORINO, THE EVOLUTION OF RECIPES OF ICONIC PRODUCTS SUCH AS ARTICHOKES ALLA CAFONA OR DEMI-SEC CHERRY TOMATOES IN EXTRA VIRGIN OLIVE OIL, AS WELL AS THE CREATION OF THE FIRST KITS FOR THE PREPARATION OF SYMBOLIC ROMAN DISHES SUCH AS CARBONARA, GRICIA, CACIO E PEPE,AMATRICIANA AND BURRO E ALICI, THEY ALL HAVE CONTRIBUTED TO SPREAD THE ROSCIOLI BRAND AROUND THE WORLD.