RosticceRì

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RosticceRì

Indirizzo:
Via del Rinascimento 83/85
00186 Roma
Centro storico, Senato
Tel. e Fax +39 06.68808345
Orari: dalle 9.00 alle 20.00
Giorno di chiusura: domenica
Chef: Massimo Riccioli
Specialità: prodotti di rosticceria
e gastronomia, pesce crudo e cucinato, finger food, delikatessen, pasta, olio,
confetture, vini, distillati
Ferie: agosto
Servizi offerti: gastronomia espressa, rinfreschi, catering,
take away, consegne a domicilio

chef's Italian recipe
Linguine of Setaro with artichokes and young Squids

delicatessen - street food

Massimo Riccioli, a Roman fish cuisine top Chef (La Rosetta and Riccioli cafè), launch a new delicatessen shop in the central via Rinascimento, in front of Senato. RosticceRì joins substance and elegance, taste and health, mixing palate pleasure and food culture.

The extravirgin olive oil

Delicatessen bench is a triumph of sea fish, meats, vegetables, bread, raw and cooked finger food, to take away or to eat in the shop: sashimi, supplì, an elegant interpretation of English fish and cheaps with prawns baked in foil, salt cod fillets, crackling fried chicken wings, fried zucchini flowers with anchovies and mozzarella cheese. Appetizing take away also offers octopus with potatoes, roastbeef, tabuleh, aubergines in parmesan style, salt cod stewed with tomato sauce.
Massimo Riccioli’s fish passion is testified by the parade of salmon, sea bass, amberjack, red prawns, little anchovies, squids and lobsters. There is also a selection of biological vegetables, meat and bread and tempting gastronomic delicacies like Iranian caviar, foie gras, smoked tuna fish and anchovies to black truffle.
Shop stands show many top quality handcraft delicatessen from Lazio and all over Italy: a choice of Extra Virgin Olive Oil, wines and cold bears and a vast range of chocolate from Piemonte (North Italy region), biscuits, glacé fruit pickle, biological jams and preserves.
Finally there are best craft-made pastas, like orecchiette and penne rigate from Gragnano or spelt and barley bronze drawn linguine from Teramo. “They are delicious” advises Massimo Riccioli “with biological dry red peppers from Fondi, to crumb on the pasta”.

Pasta of Gragnano

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Hang Zhou and Claude Monet

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		interview to Massimo Riccioli - l’élégance du hérisson

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