In Italy, a rosticceria (pronounced roast-eech-a-ria) sells roasted meats, pasta and other accompaniments for dinner, not quite a deli, but not a restaurant. While living in Florence on a budget, the Grecos discovered a local rosticceria where they could get delicious homecooked meals to take home and heat up. That became the model for La Rosticceria. Chef Antonio opened La Rosticceria in 2004 with the goal of providing an alternative to fast food chains and highly processed foods by offering a healthier and more delicious option for meals to go.  He wanted to bring his experience and foundation in classic European cooking techniques to his customer’s dinner tables by making dishes that were of the same high quality that he prepares in his own kitchen. Quality has been the essential ingredient in every aspect of the business, from the ingredients to the preparation of the food to the service.  At La Rosticceria, we strive to set a higher standard and we are firmly committed to maintaining our standards by providing the best food made with the best ingredients. We cook everything in house, in small batches, using only the freshest and highest quality ingredients. We use no transfats or high fructose corn syrup in our products. Our meats and vegetables are grilled or roasted; we don’t deep fat fry anything. Our baked goods are made with King Arthur flour, made in Vermont and has no foreign gluten or additives added to it. We use many artisan and imported specialty products in the foods we make. We use authentic Prosciutto di Parma, Italian salami and cheeses, and smoked meats from a New England smokehouse. Our soups, pasta sauces, desserts as well as many of our sandwich condiments are made from scratch here at La Rosticceria.