Roscioli

Charcutería, bar de vinos y restaurante en uno — un mostrador de mármol repleto de embutidos y quesos en la entrada, y una cocina seria detrás que prepara la carbonara que la mayoría de romanos considera la definitiva. Reservar con dos semanas de antelación para la cena.

The front room — deli counter piled with salumi, cheese, and bottles — operates more casually and doesn't always need advance booking; it's the sit-down dinner tables in back that sell out two weeks ahead. If you can't get a dinner reservation, a lunchtime visit or standing at the counter for a plate of salumi is a genuine alternative, not a consolation prize.