Roscioli Salumeria con Cucina
Nabil Hadj Hassen builds the carbonara on a Benedetto Cavalieri spaghettone and Paolo Parisi eggs.
Why go
Nabil Hadj Hassen had cooked here sixteen years beside Alessandro Roscioli when Gambero Rosso printed what that buying does to one plate: a Benedetto Cavalieri spaghettone that keeps its body under the tooth, eggs from Paolo Parisi with most of the white thrown away for consistency, pecorino romano cut with thirty-month Vacche Rosse parmesan (Gambero Rosso, 2020). That plate cost fifteen euros then. MICHELIN's Rome trattoria selection agrees: The carbonara served at this restaurant ranks among the best in Rome
(MICHELIN Guide).
The shop came first and the dining room grew out of it, which is why the ingredients read like a buyer's list before they read like a menu. Michelin calls the selection of cured hams and cheeses impressive and names the anchovies and the mozzarella specifically, alongside typical Roman pastas, cooked and raw fish, and bread baked in house (MICHELIN Guide Italy). Gambero Rosso made the room a Campione della tradizione in its 2024 Rome edition. Alessandro's brother Pierluigi runs the family bakery on via dei Chiavari, which Dissapore calls probably the one Romans in the centre love most.
Order this / avoid
- Order: the carbonara. Katie Parla, who has been eating in this city for two decades, writes that
you’d be hard-pressed to find a better carbonara than that at Roscioli
. She sells paid walking tours in Rome.5 - Avoid: turning up on spec. Michelin:
Make sure you book ahead, as it's hard to get a table here without a reservation.
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What locals & experts say
- MICHELIN Guide Italy (selection, 2026):
This restaurant is part of one of the best food outlets in Rome, which offers delicacies such as typical Roman pastas, cooked and raw fish, meat, an impressive selection of cured hams and cheeses, as well as top-quality ingredients such as anchovies and mozzarella.
4 - Gambero Rosso (2020), on the carbonara:
The result is a dish that is simple and powerful at once, thanks to the perfect dosing of the ingredients in chef Nabil's hands.
1 - Dissapore (2015):
Alessandro Roscioli's salumeria and wine bar, a bibliophile's knowledge of cheeses and cured meats, and not only Italian ones.
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Good to know
- Booking: essential, and the guide says so twice.
- Price: Dissapore put the average bill at sixty euros in 2015; the carbonara was fifteen in 2020.
- The chef has moved on. Katie Parla reports that Nabil Hadj Hassen, after eighteen years here, now runs the kitchen at Baccano near the Trevi Fountain, and Gambero Rosso made Baccano a Campione della tradizione in the same 2024 edition.
- Where: Via dei Giubbonari 21, in Regola, a few minutes off Campo de' Fiori. Other businesses trade under the Roscioli name in Rome and are not this door.
Verdict
must-visit — Italy's own guide ate twenty-one Roman carbonare in four days and put this one first, then printed the pasta, the eggs and the cheese blend behind it. MICHELIN's Rome trattoria selection reaches the same conclusion in one sentence, Katie Parla in another, and Gambero Rosso made the room a Campione della tradizione in its 2024 Rome edition. Jeff has it saved. The cured meats and cheeses are bought at a level the shop built its name on, and the bread is baked in the building. The one caveat is the chef: Nabil Hadj Hassen, who cooked the winning plate, has moved to Baccano.