Salumeria Rosi, NYC

November 12, 2009

Linda and I had lunch at Salumeria Rosi on November 7, 2009, a year and a day after its opening. It is a branch of a salumeria in Parma, the home of prosciutto and other traditional Italian cured meats.  Its storefront on Amsterdam Avenue, just north of 73rd Street, has a hedge of rosemary in front.

On the left, as you enter, is a counter selling their many products; the kitchen is behind; to the right is a small trattoria where we were seated. There was a sprig of rosemary on our napkins. On our table was a wine list, a salumi menu and a menu of the day’s cooked dishes; it was quite different from what was on the website so I guess it does keep changing. The serving sizes and plates are small, but bigger than tapas. The prices are very reasonable. One can order however many one wants; they seem to be delivered when they are ready, which is quickly for some and longer for others. We ordered a bottle of 2007 Castello Banfi Rosso di Montalcino, which is always pretty good. A bread basket with several varieties arrived.

We started with a shared small Selezione del Salumiere
The plate had seven of the house’s Italian cured meats. They were (from left to right, descriptions from the website)

Prosciutto Toscano Grigliato
From San Gimignano, this flavorful ham is made in the Tuscan tradition – rubbed with rosemary, black pepper and garlic, then grilled. 
Large sweet Soppressata

A coarsely ground, dry-cured sausage popular in Southern Italy. Made with lean pork meat, pork fat, and spices of infinite combination.
Mortadella di Bologna (igt)
Finely ground, cooked pork sausage, a staple in Bologna. Rose-colored, dotted with cubes of pork fat. Light, yet full of flavor. With or without pistachios.

Spicy Soppressata
A coarsely ground, dry-cured sausage popular in Southern Italy. Made with lean pork meat, pork fat, and spices of infinite combination.
Slow-roasted pork loin, seasoned with salt, pepper and various spices. This superior cut of pork certainly lives up to its name – arista, from the Greek aristos, meaning “the best”.
This pocket-sized salame originated as a snack for Piemontese hunters, or cacciatori. Now popular all over Italy, recipes vary from region to region.

Prosciutto di Parma (dop)
The Ferrari of Italian pork products. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air-dried between 18 and 36 months.


Our Prosciutto di Parma was aged 24 months and was our favorite of the seven selections. We also particularly liked the Cacciatorino, but they were all quite interesting and the variety was nice.
After the salumi Linda went on to a

Pumpkin flavored farro was topped with pumpkin seeds. She thought it was very good.

She also had a
Pork Belly cooked in its own fat with Ciccerchie beans, dandelion, and crispy skin.

The pork belly was very flavorful; the beans and crispy bits were a welcome contrast to the richness of the pork fat. The dandelion greens were a bit too vinegary.

I had a
Porchetta Calabrese

This excellent toasted sandwich was filled with the house porchetta and a spicy sauce. The restaurant’s website says: In Italy, porchetta usually refers to a spit-roasted, stuffed pig. Our Porchetta Toscana, is made using tender pork loin, seasoned with garlic and Tuscan herbs, bound in pork belly, and oven-roasted. The salad was fresh and good with a lot of radish slices. It was a nice contrast with the richness of the sandwich.
I finished with an espresso which was like the real Italian kind. On the way out we stopped at the counter and bought 24-month-old prosciutto di Parma, two cacciatorino sausages and some finocchiona salami.

The restaurant’s website:


3 Responses to “Salumeria Rosi, NYC”

  1. George Says:

    Do they deliver?

  2. Theda Says:

    Thanks Michael,
    Salumeria Rosi was on my radar and it’s nice to have your review. Our standard is Tamburini in Bologna.

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