Salumeria Rosi Parmacotto
Italian | West 70s Main Menulocal market greens, lemon vinaigrette and shaved parmigiano reggiano
greens of the day, served hot or cold
chef cesare's signature salad of a soft scrambled egg, guanciale, pancetta, and market greens.
sweet-and-savory sicilian eggplant relish.
summery bean salad made with heirloom beans from republic of beans.
salad of escarole, calabrian spicy anchovies and croutons.
velvety pureed soup of pumpkinand spices, garnished with pumpkin seeds and amaretti cookies.
delicious and healthy, this hearty vegetable soup is made with cabbages, peppers, tomatoes and other fall vegetables.
savory tart of leeks with pancetta and parmigiano-reggiano d.o.p
sauteed brussel sprouts with crushed garlic and crispy prosciutto di parma d.o.p.
polenta with ragu made of italian tomatoes and fresh rosemary simmered with pork bone, topped with pecorino romano d.o.p.
toasted tuscan bread with wild chick pea puree.
porchetta sandwich with provolone, n.y. pickles and calabrese bomba sauce.
white anchovies marinated in extra virgin olive oil and vinegar served atop chioggia radicchio.
hand-rolled fresh sweet potato gnocchi with sage, roasted garlic and pecorino romano d.o.p.
famous lasagna with pork and beef ragu and bechamel sauce.
artisanal pasta with cesare%u2019s mamma%u2019s pomarola sauce thyme and fresh pecorino romano d.o.p.
our version of the roman classic with a signature blend of nine meats, onions, italian tomatoes and artisanal pasta.
farro della garfagnana i.g.p. cooked in the style of risotto with vegetable selection from thanksgiving farms.
house made sausage of pork, fennel, garlic, and spezie forte stewed with heirloom beans and tomatoes.
slow cooked berkshire pork belly rubbed with tuscan spices. served with tuscan chickpeas, blanched greens, and crispy skin.
"t-bone" lamb chop, seasoned with rosemary and garlic, pan seared over a delicious blend of new jersey corn, green beans and leeks.
spicy tuscan spare rib, slow-cooked with italian tomatoes, rosemary and garlic.
traditional stewed honeycomb tripe with italian tomatoes and parmigiano-reggiano d.o.p.
grilled prime angus skirt steak with heirloom beans.
organic egg poached in a chicken-parmigiano broth, served with croutons, chives and a crispy prosciutto chip.
semi-soft cows milk cheese aged for 12 months in red wine.
hard cows milk cheese, aged 24 months.
six month old sheeps milk cheese.
creamy, blue veined cows milk cheese.
soft-ripened cows milk cheese aged 40 - 50 days.
salumieres selection of three cheeses with accompaniments
our signature prosciutto cotto, or cooked ham. delicately flavored, this boneless ham is brined for several days then cooked in steam ovens until juicy and tender.
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.
from san gimignano, this flavorful ham is made in the tuscan tradition-rubbed with rosemary, black pepper and garlic then grilled.
finely ground, cooked pork sausage, a staple in bologna. rose-colored, dotted with cubes of pork far. light, yet full of flavor. with or without pistachios.
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.
a zippy, tuscan-style salame, seasoned with fennel, or finocchio. full of flavor, it pairs well with mild foods like the saltless bread of tuscany.
this pocket-sized salame originated as a snack for piemontese hunters, or cacciatore. now, popular all over italy, recipes vary from region to region.
a speckled, salame, originally from codogno, near milan. made with lean pork meat, beef and pork fat, ground separately, seasoned with salt, pepper, white wine and spices.
a coarsely ground, dry-cured sausage popular in southern italy. made with lean pork meat, pork fat, and spices of infinite combination.
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 for 24or 36 months on the hills of parma
salt-cured, aged ham from san daniele del friuli. generally darker and sweeter than its rival from down south in parma.
air-dried, salted beef traditionally from lombardy, deep red, with a gratifyingly gamy flavor. often found sliced paper thin, topped with olive oil, lemon juice and freshly ground black pepper.
salted pork collar, placed in a casing and aged for 4-6 months to develop its characteristically tangy flavor. not to be confused with coppa di testa, one of many italian names for headcheese.
cured pork jowl. this cheeky salume, a kitchen staple in lazio and abruzzo, has a rich, slightly spicy, pork flavor. considered the key to successful pasta alla carbonara or all amatriciana.
pork belly, cured but not smoked. its bacon, only better served thinly sliced, or used in cooking, where its distinct flavor is essential.
the heart of the prosciutto, rubbed with spices and massaged by hand, this wine soaked meat offers a sweet aroma and unique flavor.
actually translating to beautiful butt, this rare heart shaped prosciutto is hand massaged with salt and spices and aged in wine-soaked canvas in emilia-romagna.
dry-cured, smoked ham from alto-adige, in northeastern italy. its garnet color and smoky flavor are instantly recognizable.
assorted cookies
chocolate mousse
seasonal panna cotta with fruit
bread pudding of the day
italian ricotta cheesecake with whipped cream
parmigiano reggiano parfait, prosciutto di parma brittle, seasonal fruit.
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