ROSSI - Menu

The menu of Salumeria Rosi Parmacotto is not as complicated as it may seem. The menu contains two main parts of Assaggi, or tastings, - available both for lunch and dinner - These assaggi to allow everyone to taste a variety of items and experience the spirit of Tuscan flavors to the fullest. To start, we encourage guests to explore the Assaggi di Salumi menu, which offers descriptions of all freshly sliced salumi offered at Salumeria Rosi Parmacotto. Each can be ordered individually or in a tasting platter known as the Selezione del Salumiere, available in different sizes, featuring a variety of salumi personally chosen by the salumiere. After sampling some of the finest salumi, you are ready for the temptation of the Assaggi della Cucina menu: an ever-changing array of salads, soups and hot dishes, served in small, manageable portions that are perfect for sharing! To conclude or even begin a meal, you could have a look at the Formaggi menu, featuring a selection of fine cheeses made from cow, sheep, goat and, occasionally, buffalo milk. Each cheese is served with a house made accompaniment. As with the salumi, our formaggi may be ordered individually or in a selection made by the salumiere. You mayt also delve into our Dolci menu , which includes delicacies to satisfy even the most fervent gourmands. All of the desserts are made in house by our pastry team with the supervision and guidance of Chef Casella. All of our dishes are made with only the finest ingredients. Thus, some specialities on the menu are seasonal. Our service team is on hand to describe the list of the day's spotlight dishes. Don't forget to accompany all of Chef Casella's Tuscan specialities with the best Italian wines available from the wine list. Our list is designed to help you fully explore the Tuscan flavor profile that inspires the menu designed by Chef Casella. With dinstinctly Italian flavors and sensations, Salumeria Rosi offers a culinary adventure you won't find anywhere else in New York. Buon appetito!

Formaggi
UBRIACO RABOSO (Veneto) $6 Semi-soft cows milk cheese aged for 12 months in red wine. PARMIGIANO-REGGIANO D.O.P. (Emilia- Romagna) $8 Hard cows milk cheese, aged 24 months. PECORINO TOSCANO STAGIONATO D.O.P. (Toscana) $6 Six month old sheeps milk cheese. GORGONZOLA DOLCE D.O.P. (Lombardia) $6 Creamy, blue veined cows milk cheese. TALEGGIO D.O.P. (Lombardia) $6 Soft-ripened cows milk cheese aged 40 - 50 days. SELEZIONE DI FORMAGGI $1 Salumieres selection of three cheeses with accompaniments 5

Assaggi della cucina

MARKET GREENS Local market greens, lemon vinaigrette and shaved Parmigiano Reggiano VERDURA Greens of the day, served hot or cold PONTORMO Chef Cesare's signature salad of a soft scrambled egg, guanciale, pancetta, and market greens. CAPONATA Sweet-and-savory Sicilian eggplant relish. FAGIOLI Bean salad made with heirloom beans from Republic of Beans. ESCAROLE Salad of escarole, Calabrian spicy anchovies and croutons. ZUPPA DI ZUCCA Velvety pureed soup of pumpkinand spices, garnished with pumpkin seeds and amaretti cookies. "LA ZUPPA MIA" Delicious and healthy, this hearty vegetable soup is made with cabbages, peppers, tomatoes and other fall vegetables. TORTA Savory tart of leeks with pancetta and Parmigiano-Reggiano D.O.P CAVOLINI Sauteed Brussel sprouts with crushed garlic and crispy Prosciutto di Parma D.O.P. MATUFFI Polenta with ragu made of Italian tomatoes and fresh rosemary simmered with pork bone, topped with Pecorino Romano D.O.P. CROSTINI Toasted Tuscan Bread with wild chick pea puree. PORCHETTA Porchetta sandwich with provolone, N.Y. pickles and Calabrese bomba sauce. $9 $9 $1 0 $7 $9 $1 0 $1 0 $9 $8 $1 1 $1 1 $6 $1 2

ACCIUGHE $1 White anchovies marinated in extra virgin olive oil and vinegar served atop Chioggia 0 radicchio. GNOCCHI $1 Hand-rolled fresh sweet potato gnocchi with sage, roasted garlic and Pecorino Romano 2 D.O.P. LASAGNA $1 Famous lasagna with pork and beef ragu and bchamel sauce. 2 PEPOLINO $1 Artisanal pasta with Cesare's Mamma's pomarola sauce thyme and fresh Pecorino 2 Romano D.O.P. AMATRICIANA $1 Our version of the Roman classic with a signature blend of nine meats, onions, Italian 2 tomatoes and artisanal pasta. FARROTTO $1 Farro della Garfagnana I.G.P. cooked in the style of risotto with vegetable selection from 3 Thanksgiving Farms. SALSICCIA $1 House made sausage of pork, fennel, garlic, and spezie forte stewed with heirloom beans 0 and tomatoes. PANCIA $1 Slow cooked Berkshire pork belly rubbed with Tuscan spices. Served with Tuscan 2 chickpeas, blanched greens, and crispy skin. AGNELLO $1 "T-Bone" lamb chop, seasoned with rosemary and garlic, pan seared over a delicious 7 blend of New Jersey corn, green beans and leeks. COSTINA $7 Spicy Tuscan spare rib, slow-cooked with Italian tomatoes, rosemary and garlic. TRIPPA $1 Traditional stewed honeycomb tripe with Italian tomatoes and Parmigiano-Reggiano 2 D.O.P. MANZO $1 Grilled Prime Angus skirt steak with heirloom beans. 4

Assaggi di salumi
IL PARMACOTTO (eel PAHR-mah-KOH-to) Our signature prosciutto cotto, or cooked ham. Delicately flavored, this boneless ham $ 5 is brined for several days then cooked in steam ovens until juicy and tender. PORCHETTA TOSCANA (pohr-KEHT-tah toh-SKAHN-nah) In Italy, porchetta usually refers to a spit-roasted, stuffed pig. Our Porchetta Toscana, $5 is made using tender pork loin, seasoned with garlic and Tuscan herbs, bound in pork belly, and oven-roasted. PROSCIUTTO TOSCANO GRIGLIATO (proh-SHOO-toh toh-SKAH-noh greel-lee %u2018YAH-to) From San Gimignano, this flavorful ham is made in the Tuscan tradition-rubbed with $ 6 rosemary, black pepper and garlic then grilled.

MORTADELLA DI BOLOGNA (I.G.T) (mohr-tah-DEHL-lah dee boh-LOHG-nah) Finely ground, cooked pork sausage, a staple in Bologna. Rose-colored, dotted with $ 5 cubes of pork far. Light, yet full of flavor. With or without pistachios. ARISTA (AH-ree-stah) Slow-roasted pork loin, seasoned with salt, pepper and various spices. This superior $5 cut of pork certainly lives up to its name-arista, from the Greek aristos, meaning the best. FINNOCCHIONA (fee-nohk-KEEOH-nah) A zippy, Tuscan-style salame, seasoned with fennel, or finocchio. Full of flavor, it $6 pairs well with mild foods like the saltless bread of Tuscany. *Made in the U.S.A CACCIATORINO, SWEET OR SPICY (kah-CHEE%u2019AH-toh-REE-noh) This pocket-sized salame originated as a snack for Piemontese hunters, or cacciatore. $ 5 Now, popular all over Italy, recipes vary from region to region. *Made in the U.S.A MILANESE (mee-lah-NEH-seh) A speckled, salame, originally from Codogno, near Milan. Made with lean pork meat, $5 beef and pork fat, ground separately, seasoned with salt, pepper, white wine and spices. *Made in the U.S.A SOPPRESSATA, SWEET OR SPICY (soh-prehs-SAH-tah) A coarsely ground, dry-cured sausage popular in Southern Italy. Made with lean pork $ 5 meat, pork fat, and spices of infinite combination. *Made in the U.S.A PROSCIUTTO DI PARMA (D.O.P) (pro-SHOO-toh dee PAHR-mah) The Ferrari of Italian pork products. This shiny red, hind thigh of hog, rimmed with $ 6/8 pure white fat, is simply irresistible. Salt cured and air dried for 24or 36 months on the hills of Parma PROSCIUTTO SAN DANIELE (D.O.P) (pro-SHOO-toh sahn dahn-EEEH-leh) Salt-cured, aged ham from San Daniele del Friuli. Generally darker and sweeter than $ 6 its rival from down south in Parma. BRESAOLA (breh-SAH-oh-lah) Air-dried, salted beef traditionally from Lombardy, deep red, with a gratifyingly $6 gamy flavor. Often found sliced paper thin, topped with olive oil, lemon juice and freshly ground black pepper. * Imported from South America COPPA, SWEET OR SPICY (KOHP-pah) Salted pork collar, placed in a casing and aged for 4-6 months to develop its $5 characteristically tangy flavor. Not to be confused with coppa di testa, one of many Italian names for headcheese. *Made in the U.S.A GUANCIALE (goo'ahn-CHEE'AH-leh) Cured pork jowl. This cheeky salume, a kitchen staple in Lazio and Abruzzo, has a $6 rich, slightly spicy, pork flavor. Considered the key to successful pasta alla carbonara or all%u2019 amatriciana. *Made in the U.S.A PANCETTA (pahn-CHEHT-tah) Pork belly, cured but not smoked. It%u2019s bacon, only better served thinly sliced, $ 5 or used in cooking, where its distinct flavor is essential. *Made in the U.S.A CULATELLO LOCALE (cool-ah-TEL-low) The "heart" of the prosciutto, rubbed with spices and massaged by hand, this wine $9 soaked meat offers a sweet aroma and unique flavor. *Made in the U.S.A SPECK ALTO ADIGE (I.G.T.) (spehk AL-toh AH-de-jay) Dry-cured, smoked ham from Alto-Adige, in northeastern Italy. Its garnet color and $ 6 smoky flavor are instantly recognizable. SELEZIONE DEL SALUMIERE $ 17/26

Liquori / Digestivi
RAMAZZOTTI AMARO CAFFO, DEL CAPO MONTENEGRO AMARO APEROL CAMPARI CYNAR MOLINARI SAMBUCCA Caffe MOLINARI SAMBUCCA Extra $1 0 $1 KAHLUA 0 $1 BAILEYS 0 $1 PALLINI, LIMONCELLO 0 $1 COURVOISIER 1 $1 BANFI MONTALCINO GRAPPA 4 $1 CHARDONNAY DI NONINO GRAPPA 5 $1 ORNELLAIA GRAPPA 6 $1 TAYLOR FLADGATE, TAWNY N.V. 0 $1 TAYLOR FLADGATE, LBV 2005 2 $1 ROSA REGALE, BRACHETTO D%u2019ACQUI 2009 1 $1 MALVASIA DELLE LIPARI, COLOSI 2006 1 $1 MOSCADELLO DI MONTALCINO 2007 FLORUS 2 DISARONNO $1 0 $9 $9 $1 0 $1 0 $1 0 $1 0 $1 0

Dolci

BISCOTTI $ Assorted cookies 8 DOLCE DI CIOCCOLATO $ Chocolate mousse 8 PANNA COTTA $ Seasonal panna cotta with fruit 8 BUDINO DI PANE $ Bread pudding of the day 8 TORTA DI RICOTTA $ Italian ricotta cheesecake with whipped cream 8 SEMIFREDDO $ Parmigiano Reggiano parfait, Prosciutto di Parma brittle, seasonal fruit.8

Brunch assaggi della cucina

UOVO STRAPAZZATO $1 Lightly scrambled eggs with Heirloom Tuscan Beans, parsley and Tuscan Croutons2 UOVO FRITTO $1 Pan-fried Egg with crispy rendered Porchetta and re-fried potatoes. 2 UOVO AL FORNO $1 Baked Eggs with Salsa Pommerolo and re-fried potatoes 4 UOVO AFFOGGATO $1 Warm Italian Polenta topped with a poached egg and tricolore salad. 2 SHAKERATO $7 Double shot of espresso, milk, and sugar shaken with ice SHAKERATO CORRETTO $1 Espresso, milk, sugar, and Amaretto Di Saronno or Vanilla Stohli with ice 1 APEROL SPRITZER $1 Prosecco, Aperol and a splash of tonic 1 TUSCAN MARY $1 Tomato juice, vodka, spezie forte, a splash of balsamic, garnished with celery 1 MIMOSA Prosecco and orange juice.