Salumeria Rosi Parmacotto

Name: Salumeria Rosi Parmacotto
Address: 283 Amsterdam Ave., 10023, NY, 10023
Telephone: 212-877-4800

283 Amsterdam Ave., Manhattan, NY 10023, US

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Cuisine: Italian, Small Plates
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Dress Code: Casual
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Antipasti

Soppressata di Polpo

Terrine of Mediterranean Octopus, Olives and Caper Sauce

Pan di Coniglio

Rabbit and Bread Dumplings in Spezie Forte and Tomatoes

Torta di Porri

Individual Savory Tart of Leeks, Pancetta and Parmigiano Reggiano

Sardine Gratinate

Broiled Portuguese Sardines, Focaccia Crumbs, Parsley and Lemon

Sgombro in Carpione

Spanish Mackerel Marinated in Champagne Vinegar and Mint

Polpette d’Agnello

Braised Lamb Meatballs with Heirloom Chickpeas

Polenta con Funghi Misti

Soft Polenta Topped with Wild Mushroom Ragu

Costine

Spicy Tuscan Spare Ribs, Slow Cooked with Tomatoes, Rosemary and Garlic

Insalate

Insalate di Uova e Carne Secca

Cesare’s Signature Salad of Soft Scrambled Egg, Pancetta and Market Greens

Insalata d’Indivia

Sliced Endive, Anchovies, Garlic, Lemon and Olive Oil

Insalata di Pollo

Chicken, Granny Smith Apples, Celery and Carrots Tossed with Raisins, Pine Nuts and Tarragon Vinaigrette

Rucola Parmigiano

Arugula, Lemon and Shaved Parmigiano Reggiano

Gamberi e Fagioli

Marjoram-Marinated Shrimp with Cannellini and Peperoncino

Contorni

Insalata di Barbabietole

Roasted Beets with Shallot-Chardonnay Vinaigrette and Ricotta Salata

Caponata

Sweet and Savory Eggplant Relish

Insalata Sette Fagioli

Republic of Beans Heirloom Seven Bean Salad

Fagioli del Giorno

Heirloom Bean of the Day Cooked Simply

Verdure del Giorno

Leafy Green of the Day, Boiled or Sautéed

Peperoni con Capperi

Fire-Roasted Peppers Marinated with Anchovies and Capers

Cavolini con Pomodori Secchi

Roasted Brussels Sprouts, Sun Dried Tomatoes, Red Onions and Thyme

Cavofiore Gratinato

Baked Romanesco Cauliflower with Breadcrumbs and Parsley

Cipolline in Agrodolce

Small Sweet and Sour Onions Cooked in Balsamic Vinegar

Tortino di Carciofi e Patate

Artichokes, Gold Potatoes and Parmigiano Reggiano

Altre Cose

Grissini

House-Made Whole Wheat Bread Sticks

Pane Sardo

Warm Sardinian Flatbread Crisps

Olive

House Selection of Marinated Olives

Cecine

Chickpea Flatbread Cooked on Cast-Iron with Sea Salt and Rosemary

SALUMI

Il Parmacotto (eel PAHR-mah-KOH-to)

Our signature prosciutto cotto, or cooked ham. Delicately flavored and pleasantly pink. After several days of brining, our boneless ham is cooked in steam ovens until juicy and tender.

Prosciutto Arrosto (proh-SHOO-toh ar-ROH-sto)

Imported directly from Parma. Fresh, boneless ham, steamed slowly then roasted for a grand total of 14 hours. Mild in flavor and tender in texture, with a golden exterior.

Porchetta Toscana (pohr-KEHT-tah toh-SKAHN-nah)

In Italy, porchetta generally refers to a whole spit-roasted, stuffed pig. Our Porchetta Toscana, however, is made using tender pork loin, seasoned with garlic and Tuscan herbs, bound in pork belly, and then roasted in the oven.

Arista (AH-ree-stah)

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”.

Prosciutto Toscano Grigliato (proh-SHOO-toh toh-SKAH-noh greel-lee'YAH-to)

Brought to you from the hills of San Gimignano, this flavorful ham is made according to Tuscan tradition – hand-rubbed with rosemary, black pepper and garlic, then grilled.

Parmella Mortadella di Bologna (pahr-MEHL-lah mohr-tah-DEHL-lah dee boh-LOH

Finely ground, cooked pork sausage, considered a staple in Bologna. Rose-colored and dotted with cubes of pork fat. Light, yet full of flavor. Comes with or without pistachios.

Prosciutto Cotto Naturale (proh-SHOO-toh KOHT-toh nah-too-RAH-leh)

Carefully selected ham, made the old-fashion way, with no added water or preservatives. Cooked in steam ovens to maintain its natural flavor and texture.

“Il Nostro” Prosciutto di Parma (eel NOH-stroh pro-SHOO-toh dee PAHR-ma

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, anywhere between 18 and 36 months.

Prosciutto Crudo San Daniele (pro-SHOO-toh KROO-doh sahn sahn dahn-EE'EH-le

Salt-cured, aged ham from San Daniele del Friuli, located in northeastern Italy. Generally darker and sweeter than its rival from down south in Parma.

Guanciale (goo'ahn-CHEE'AH-leh)

Cured pork jowl. This cheeky salume, a kitchen staple in Lazio and Abruzzo, has a rich, slightly spicy, porky flavor. Considered the key to successful pasta alla carbonara or all’amatriciana.

Pancetta (pahn-CHEHT-tah)

Pork belly, cured but not smoked. It’s bacon, only better. Served thinly sliced, or used in cooking, where its distinct flavor and tender texture are beyond compare.

Lardo (LAHR-doh)

Cured pork fat, plain and simple. Like pancetta, lardo can be sliced thin and served with toasty bread, or pounded together with parsley and onion to form a battuto, the foundation of many classic Italian soups and pasta sauces.

Speck di Tirolo (spehk dee TEE-roh-loh)

Dry-cured, smoked ham from Tirolo in Alto-Adige, a mountainous region in northeastern Italy. Its garnet color and smoky flavor are instantly recognizable. Serve cut into thick slices with dark, hearty bread.

Bresaola (breh-SAH-oh-lah)

Air-dried, salted beef, traditionally from Valtellina, an Alpine valley in Lombardy. Bresaola is deep ruby-red, with a gratifyingly gamy flavor. Often found sliced paper thin, topped with a little olive oil, lemon juice and freshly ground black pepper.

Salame Toscano Finocchiona (sah-LAH-meh toh-SKAH-noh fee-nohk-KEEOH-nah)

A zippy, Tuscan-style salame, seasoned heavily with fennel, or finocchio. Full of flavor and spice, finocchiona is often paired with more mild foods, like the saltless bread of Tuscany.

Cacciatorino/Cacciatorino Piccante (kah-CHEE'AH-toh-REE-noh / kah-CHEE'AH-t

A pocket-sized salame, originally considered the ideal snack for on-the-go Piemontese hunters, or cacciatori. Now popular throughout Italy, recipes vary from region to region. Be aware, piccante indicates that its spicy.

Salame Milanese (sah-LAH-meh mee-lah-NEH-seh)

A speckled, mixed-meat salame, originally from Codogno, located outside Milan. Made with lean pork meat, beef and pork fat, ground separately, and very finely. Seasoned with salt, pepper, white wine and spices.

Coppa (KOHP-pah)

Salted pork collar, placed in a casing and aged for about 4 to 6 months to develop its characteristically tangy flavor. Not to be confused with coppa di testa, one of many Italian names for headcheese.

Sopressata (soh-prehs-SAH-tah)

A large, coarsely ground, dry-cured sausage, popular in Southern Italy. Made with lean pork meat, pork fat, and spices of infinite combination, this speckled salame is often pressed before aging.

Cotechino di Modena (koh-teh-KEE-noh dee MOH-deh-nah)

Cooked pork sausage from Modena. Traditionally served on New Year’s Eve, crowning a bed of lentils. Sweet, spicy and irresistibly juicy. Best eaten warm and in thick slices.