Ercoli, a delicatessen serving food in Parioli

It took the determination of young entrepreneurs to open a new branch of Ercoli in Rome’s Parioli neighborhood. Ercoli is one of the capital’s most famous luxury delicatessens and its original location opened in Rome’s Prati neighborhood in 1928. It is an authentic temple of taste where it is possible to find the most enticing and sought after Italian and foreign food delicacies all distinguished by their excellence, uniqueness and genuineness. It was taken over and expanded to include a second location by the ambitious and experienced young entrepreneurs Gino Cuminale and Dany di Giuseppe, who also own the restaurants La Pariolina and Porto Fluviale.

Together with a team of friends and experts they intend to make this new location on Viale Parioli an authentic Bistro where one can sample what is on sale at the food counter and dishes that have been dishes created or reinterpreted by the young chef Andrea di Raimo, who abides by Ercoli’s philosophy: “work diligently with products that have been meticulously selected”. The end result is a delicatessen with a kitchen where you can buy food to take away or enjoy on the premises.

Not to missed are the mixed cheese and cold cut boards, the fish plates that include the amazing Re Caviale (King Caviar), caviar imported directly from the Iranian fish association Shilat, and the vegetarian fare.

On the first course menu we suggest the Fettucine al Vino Rosso con Ragù d’Agnello and Pecorino di Grotta (Red-Wine Fettuccini with a Lamb Ragu and Cave-aged Sheep cheese) [13 euros] and the Linguine Fornaro con Colatura di Alici, Olive Taggiasche, Pomodorini Confit (Fornaro Linguini with Strained Anchovies, Taggiasche Olives and Confit Cherry Tomatoes) [15 euros]. The musts among the second courses include the Pluma Iberica Grigliata con composta Prugne e Melograno (Grilled Iberian Pluma Fish with a Prune and Pomegranate compote) [23 euros] and the Scaloppa di Foie Gras con Mele caramellate (Foie Gras Escalope with caramelized Apples) [25 euros]. The desserts are fun and look great including the Soufflé Ghiacciato al Pistacchio con Salsa Mou Salata (Iced Pistachio Soufflé with a Salty Caramel Sauce) [25 euros] and the Tarte Tatin alle banana con crema pasticcera e Meringa a Lime (banana Tarte Tatin with custard and Lime meringue) [6.50 euros].

The location is full of studied details to discover, a combination of the recycled and modern, from the vintage beam used as the Bar to the tumblers that are rounded and smooth on the outside and cut on the inside.

The establishment itself is a combination of different rooms and decors, spaces that overlap and intermingle. Behind this is the hand of architect Roberto Liorni who has designed a host of restaurants in Rome and in this case he envisioned each room as an area that can change function depending on the hour and the needs of customers and, at the same time, stimulate their curiosity and satisfy their desires. There are, for example, tables and chairs that be tucked away when the activity of the delicatessen is at its peak and then come out when more restaurant space is needed.

There are three main rooms for a total of 200 square meters with one room dedicated to the huge display case for the cheese, cold cuts and other food delicacies; another for the wine bar-restaurant; while the third hosts to a bar area dedicated to Vermouth and managed by Federico Tomaselli and Fulvio Piccinino.

All the rooms are lined with shelves filled with quality food products and prestigious wines, the latter selected by Jovica Todorovic from a cellar that has some 200 different domestic and imported wines including a vast selection of Champagne many of which at a price below 40 euros.