"Forget sticky bowls of carbonara and goopy meat dishes—this is modern Italian dining at its best. Roscioli’s menu is fresh and inspiring, with delicate plates like smoked swordfish carpaccio and king prawns made with burrata cheese and mullet eggs. There’s even a buffalo mozzarella tasting menu, available with pata negra or Cantabrian anchovies. Nearly 3,000 wines line one side of the wall, watching over a store-length counter piled high with all sorts of edible goodies, like creamy Italian cheeses, cold cuts, and homemade preserves in oil." - Maresa Manara
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Maurizio Camagna
