Salumeria Rosi Parmacotto

Salumeria Rosi Parmacotto is not just a restaurant, gourmet shop, and stylish catering service, but also a veritable museum of Italian delicacies orchestrated by master chef Cesare Casella.

The welcoming space—created by Oscar award-winning art director Dante Ferretti—features a bas-relief gastronomic map of Italy on its ceiling and main wall, matching the gleaming vitrines at the front of the restaurant where you find a display of perfectly sliced, prime Italian cured meats and a wide assortment of cheeses and fun Italian specialties.

Convivial Food

The Italian specialties from an enticing menu created by chef Casella invite one to indulge and linger at Salumeria’s marble top tables. The fare from the menu and in the display cases couldn’t be truer to Italy and its traditions; as true as the recipes one would find in their Italian grandmother’s kitchen, yet refined by the power of Casella’s art.

Try their famous meatballs as well as New York’s best and most glorious Insalata di Pontormo ($9), along with fresh-baked focaccia. Don’t overlook the palate-pleasing lasagna ($11) and pasta Pepolino ($11), nor the unbeatably healthy zucchini soup, Zuppa Di Zucca ($10).

Although menu servings are small, they are satisfying and all agro-foods that are genuinely typical of their regions of Italy.

A Leading Chef

The fare bears the unique imprint of trendsetter executive chef Casella, a renaissance man, easily recognized by the cowboy boots he wears and sprig of rosemary in his shirt pocket. He yields style in the kitchen and is also amongst the most philanthropic top executive chefs. He used to breed Chianina cows (a prized Tuscan breed) but eventually donated them to an Upstate New York center for individuals with developmental disabilities. Many of his farmhands were autistic.

Chef Casella supports and manages projects that seek to raise awareness about sustainability and nutrition. Devoted to the slow-food culture, Casella created the “Republic of Beans,” an extraordinary, exclusive assortment and collection of gourmet beans and spices sold online.

Dean of Italian chefs in New York, Casella heads the Italian Culinary Academy, writes cuisine books, and offers trips to Italy’s culinary destinations with master classes and cooking lessons by Michelin star chefs. In fact, his family’s restaurant Vipore in Tuscany carries a Michelin star.

And his motto is an adage Leonardo Da Vinci coined, “Simplicity is the ultimate sophistication.”

The Salumeria is owned jointly by chef Casella and Parmacotto, S.p.A., Italy’s leading prestigious cured meats producer headquartered in Parma.

Casella supports, sponsors, and promotes a deep education in and understanding of Italian cuisine, ingredients, and culture, just as his partners the Rossi family do, with their Prosciuttopedia, the first encyclopedia of cold cuts.

The Salumeria is now one of the neighborhood’s favorites and is always packed, so it is best to call ahead for a reservation.

This slice of Italy is not only open in New York City, but also Paris and soon in London.

Salumeria Rosi Parmacotto
283 Amsterdam Avenue
New York, NY
212-877-4800
www.salumeriarosi.com