ROSTI, NOT A NORMAL ROSTICCERIA IN POMIGLIANO D'ARCO

 

A format entirely dedicated to Neapolitan frying, ma non solo: ecco Rosti – Not a normal rotisserie, in that Pomigliano d’Arco increasingly lively from a food and wine point of view.

 

Rosti

 

HISTORY

Rosti opens in 2020 as a small takeaway place, fruit of the volcanic mind of Matteo Del Cuoco (nomen omen), twenty-four year old cook with a lot of experience under his belt, including starred cuisines.

Nel 2022 the move to the current headquarters, to have a room with seating.

The focus is very precise: give a unique touch to the fried food. An individuality, that sees it not just as street food, but as a meal in itself.

This idea was born mainly from Matteo's passion for one of the cornerstones of Neapolitan frying: the pasta omelette. But at Rostì we also find many other classics of the Neapolitan tradition.

All dishes are freshly prepared, before the eyes of customers.

The pasta used for the preparations is not dry, but fresh, di produzione propria, which allows for quality and speed of execution (cooks in 2 minuti).

 

THE LOCAL

The concept of Rostì is easy, colorful and fluorescent, with many writings in Neapolitan dialect (as well as the menu).

45 covered, cucina a vista, no plastic for dishes, only cardboard boxes and compostable plates.

Communication is handled by Matteo Del Cuoco's twin brother.

The Rostì team is made up of very young guys like the founder: Luca Cardaropoli (sous chef, 19 anni), Christian Aprano (sous chef, 21 anni), Francesca Cardaropoli (manager and cashier, 22 anni), Carla Lignano (cashier and counter manager, 23 anni).

By specific request, there will be no other outlets like it, but at the end of April the Rostì project will be joined by that of With Labbotte, synthesis between an artisan laboratory and a gastronomic shop. The production of the pasta used in Rostì recipes will move there, and ready-made sauces will also be prepared (like Genoese and ragù, in a jar without preservatives), vegetables and other vacuum-packed products that, along with a selection of products from other companies (from the oven, salumi, formaggi, beers and wines), they can also be purchased online.

 

La cucina a vista

The cash register

The Rosti team

 

THE PROPOSAL

Rostì is active for takeaway, delivery and consumption at the tables.

The offer is quite inclusive: communicating if you are intolerant or vegetarian, the staff will prepare an ad hoc proposal.

The website with the menu opens only from mobile phones.

In the News section we find the Omelette of the month; for the current one it is Manfredi omelette with Neapolitan ragù and ricotta.

In carta, declensions of Patate (classic; porchetta and provola; carbo cream and crispy pancetta; cheese fondue, pepper and lime), Polpette (classic fries, with ragù or with house sauces), Fritti (all the classics of the Neapolitan rotisserie in different variations: crocchè, omelette, mozzarella in carrozza, fried parmesan, rice ball), First courses (genovese, ragù, pasta and potatoes, carbonara, pasta and peas, pumpkin nduja and pecorino fondue), Ciabatte, Side dishes (parmigiana, friarielli, baked potatoes).

The beverage, in addition to the most well-known non-alcoholic drinks, includes wines from Campania and some national and international beers.  

For Sunday with the family, there is the Rostì Kit to take away, per 4 persone, which includes Gragnano sauce and pasta (by reservation only).

The entire proposal focuses on savory foods, desserts are not prepared here.

 

THE TASTING

On the occasion of the presentation of the venue to the press, organized by food and wine journalist Laura Gambacorta, we were able to test a large number of tastings.

Laura Gambacorta and Matteo Del Cuoco

 

Flagship of the production, the section dedicated to fried foods. Ideal for vegetarians, fried Parmigiana (a "walking" version of the famous dish), Cheese and pepper omelette, Mozzarella in carrozza (with crunchy cereal breading and puffed rice).

The frying is done to perfection, dry and very tasty.

Cheese and pepper omelette, Mozzarella in carrozza

Fried parmesan

 

For omnivores, trio of classic meatballs; for vegetarians, trio of potato meatballs, garnish with pumpkin cream and cacioricotta, Cream of potatoes and cheese, pepper and lime.

Trio of potato meatballs

 

First chapter.

The Pasta and Potatoes with home-made egg macaroni are excellent, potato cream, Parmesan foam 30 Months (for omnivores there is also bacon powder).

Pasta and Potatoes: Home-made egg macaroni, potato cream, Parmesan foam 30 Months

 

Another equally delicious option available, Homemade egg tonnarelli with pumpkin cream, semi-dry tomato pâté (for 'nduja omnivores), Tuscan pecorino fondue.

 

Homemade egg tonnarelli with pumpkin cream, semi-dry tomato pâté, Tuscan pecorino fondue

 

The slippers are very crunchy and very trendy; news from the recently launched menu, the filling Beef Carpaccio and broccoli cream. In vegetarian version, the slippers can be filled with double consistency Friarielli and aubergine Parmigiana.

 

Ciabatte

 

Rostì is a perfect destination for many eventualities: when you want a good fresh pasta, but also just a simple whim. And he has another string to his bow: it is open on Sundays for lunch, when most venues are not. An element in favor that should not be underestimated.

 

Rosti
Via Alfa Romeo, 13/15 – Pomigliano d’Arco, Naples
such. 351/9671412
www.facebook.com/rostipomigliano
https://rostipomigliano.it/menu
Monday closed.
Closed for lunch on Tuesday, opening 18:30-23:30.
From Wednesday to Sunday open for lunch and dinner.