- good for dates
- wine
- chef cesare casella
- costina
- great value
- (15 more)
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- Recent
- Duygu AKTANMay 26, 2014Great welcome, friendly waitresses, good service (minus the dirty silverware),OK food, none of which deserves such high pricing. Skip it try the next door until their prices come down to our earth.
- Mike FishOctober 24, 2012Excellent and authentic italian food but far far too expensive!!! 54$ for 1 glass of wine, 1 appetiser and one small portion of assorted cured meat.
- Wilson ZhouApril 24, 2014Tuscan Chef Cesare Casella's first Rosi, an Italian-style small plates trattoria.
- The Daily MealJune 8, 2011This is not just any salumeria! The real draw here is the “selezione,” a variety of sized samples, sliced salumi, and prosciuttos. Read more
- TV Food MapsAugust 26, 2014Check out Salumeria Rosi Parmacotto as seen on Best Thing I Ever Ate Read more
- RazorfishSeptember 20, 2011Perfect for a small group, attentive service and really tasty “italian tapas.”
- Try the MANO FORMATE Cured Meat Platter - 2 slices of 8 different types of meat...delicious!!!
- Pat HuOctober 30, 2010Small plates of Italian awesome. 24-month prosciutto melts in your mouth. Phenomenal porchetta sandwich.
- Chefs FeedAugust 22, 2014Kurt Gutenbrunner, chef of Blaue Gans, eats here on his nights off. He loves the Amatriciana. Read more
- Henning SommerAugust 19, 2022To be honest. Tried the chicken and the Gnocchi. Both very much underwhelming. Too expensive for mediocre food which has Italian names on the menu but wasn't very Italian at all.
- Cannot go wrong with the Prosciutto Daniele. More expensive but worth it!
- GourmetLiveOctober 16, 2010Roughly 20 different meats are for sale at any given time at a counter with a small, attractively arranged display. The menu offers a limited selection of “small plates,” none over $8.
- LindsayJanuary 20, 2013Beans, beans, beans. Do not insult Cesare by *not* ordering his heirloom beans.
- insalata pontorno seriously delish.. and the boys working the counter quite lovely too.
- The 24 months old prosciutto is outstanding and so is the guanciale