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Salumeria Rosi

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  • $$$
  • Italian, Small Plates/Tapas, Wine Bar
  • 283 Amsterdam Ave, New York NY10023 40.7795148 -73.9809502
  • (Btwn 73rd & 74th St)
  • google maps Subway Directions
  • Phone: (212) 877-4800

Formaggi

Ubriaco Raboso (Veneto) semi-soft cow's milk cheese aged for 12 months in red wine   6.00
Parmigiano-Reggiano D.O.P. (Emilia- Romagna) hard cow's milk cheese, aged 24 months.   8.00
Pecorino Toscano Stagionato D.O.P. (Toscana) six month old sheep's milk cheese.   6.00
Gorgonzola Dolce D.O.P. (Lombardia) creamy, blue veined cow's milk cheese.   6.00
Taleggio D.O.P. (Lombardia) soft-ripened cow's milk cheese aged 40 - 50 days.   6.00
Selezione Di Formaggi salumiere's selection of three cheeses with accompaniment   15.00

Assaggi Della Cucina

Market Greens local market greens, lemon vinaigrette and shaved parmigiano reggiano   9.00
Verdura greens of the day, served hot or cold   9.00
Pontormo chef cesare's signature salad of a soft scrambled egg, guanciale, pancetta, and market greens.   11.00
Caponata sweet-and-savory sicilian eggplant relish   8.00
Fagioli bean salad made with heirloom beans from republic of beans.   9.00
Escarole salad of escarole, calabrian spicy anchovies and croutons.   11.00
Zuppa Di Zucca velvety pureed soup of pumpkin and spices, garnished with pumpkin seeds and amaretti cookies.   11.00
"La Zuppa Mia" delicious and healthy, this hearty vegetable soup is made with cabbages, peppers, tomatoes and other fall vegetables.   11.00
Torta savory tart of leeks with pancetta and parmigiano-reggiano d.o.p   9.00
Cavolini sauteed brussel sprouts with crushed garlic and crispy prosciutto di parma d.o.p.   11.00
Matuffi polenta with ragu made of italian tomatoes and fresh rosemary simmered with pork bone, topped with pecorino romano d.o.p.   11.00
Crostini toasted tuscan bread with wild chick pea puree.   8.00
Porchetta. porchetta sandwich with provolone, n.y. pickles and calabrese bomba sauce   12.00
Acciughe white anchovies marinated in extra virgin olive oil and vinegar served atop chioggia radicchio.   10.00
Gnocchi hand-rolled fresh sweet potato gnocchi with sage, roasted garlic and pecorino romano d.o.p.   13.00
Lasagna famous lasagna with pork and beef ragu and béchamel sauce.   12.00
Pepolino artisanal pasta with cesare's mamma's pomarola sauce thyme and fresh pecorino romano d.o.p.   13.00
Amatriciana our version of the roman classic with a signature blend of nine meats, onions, italian tomatoes and artisanal pasta.   13.00
Farrotto farro della garfagnana i.g.p. cooked in the style of risotto with vegetable selection from thanksgiving farms.   14.00
Salsiccia house made sausage of pork, fennel, garlic, and spezie forte stewed with heirloom beans and tomatoes.   11.00
Pancia slow cooked berkshire pork belly rubbed with tuscan spices. served with tuscan chickpeas, blanched greens, and crispy skin   14.00
Agnello "t-bone" lamb chop, seasoned with rosemary and garlic, pan seared over a delicious blend of new jersey corn, green beans and leeks.   17.00
Costina spicy tuscan spare rib, slow-cooked with italian tomatoes, rosemary and garlic   7.00
Trippa traditional stewed honeycomb tripe with italian tomatoes and parmigiano-reggiano d.o.p.   13.00
Manzo grilled prime angus skirt steak with heirloom beans.   15.00
Zuppa Carbonara organic egg poached in a chicken-parmigiano broth, served with croutons, chives and a crispy prosciutto chip.   11.00

Assaggi Di Salumi

Il Parmacotto 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.   5.00
Porchetta Toscana 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.   5.00
Prosciutto Toscano Grigliato from san gimignano, this flavorful ham is made in the tuscan tradition-rubbed with rosemary, black pepper and garlic then grilled.   6.00
Mortadella Di Bologna (I.G.T) 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.   5.00
Arista 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"   5.00
Finocchiona 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.   6.00
Cacciatorino, Sweet Or Spicy this pocket-sized salame originated as a snack for piemontese hunters, or cacciatore. now, popular all over italy, recipes vary from region to region.   5.00
Milanese 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.   5.00
Soppressata, Sweet Or Spicy a coarsely ground, dry-cured sausage popular in southern italy. made with lean pork meat, pork fat, and spices of infinite combination.   5.00
Prosciutto Di Parma (D.O.P) 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 24 or 36 months on the hills of parma  6.00 8.00
Prosciutto San Daniele (D.O.P) salt-cured, aged ham from san daniele del friuli. generally darker and sweeter than its rival from down south in parma.   6.00
Bresaola 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.   6.00
Coppa, Sweet Or Spicy 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.   5.00
Guanciale 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 alla amatriciana.   6.00
Pancetta pork belly, cured but not smoked. it%'s bacon, only better served thinly sliced, or used in cooking, where its distinct flavor is essential.   5.00
Culatello Locale the "heart" of the prosciutto, rubbed with spices and massaged by hand, this wine soaked meat offers a sweet aroma and unique flavor.   9.00
Culatello actually translating to beautiful butt, this rare heart shaped prosciutto is hand massaged with salt and spices and aged in wine-soaked canvas.   14.00
Speck Alto Adige (I.G.T.) dry-cured, smoked ham from alto-adige, in northeastern italy. its garnet color and smoky flavor are instantly recognizable.   6.00
Selezione Del Salumiere   17.00 26.00

Dolci $8

Biscotti assorted cookies   
Dolce Di Cioccolato chocolate mousse   
Panna Cotta seasonal panna cotta with fruit   
Budino Di Pane bread pudding of the day   
Torta Di Ricotta italian ricotta cheesecake with whipped cream   
Semifreddo parmigiano reggiano parfait, prosciutto di parma brittle, seasonal fruit.   

Brunch Assaggi Della Cucina

Uovo Strapazzato lightly scrambled eggs with heirloom tuscan beans, parsley and tuscan crouton   12.00
Uovo Fritto pan-fried egg with crispy rendered porchetta and re-fried potatoes.   12.00
Uovo Al Forno baked eggs with salsa pommerolo and re-fried potatoes   14.00
Uovo Affogato warm italian polenta topped with a poached egg and tricolore salad.   12.00
Shakerato double shot of espresso, milk, and sugar shaken with ice   7.00
Shakerato Corretto espresso, milk, sugar, and amaretto di saronno or vanilla stohli with ice   11.00
Aperol Spritzer prosecco, aperol and a splash of tonic   11.00
Tuscan Mary tomato juice, vodka, spezie forte, a splash of balsamic, garnished with celery   11.00
Mimosa prosecco and orange juice.   11.00
Salumeria Rosi
283 Amsterdam Ave
Btwn 73rd & 74th St
(212) 877-4800
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