Salumeria 104

This is not an extensive salumeria by any means, but the salumi are prepared and served in ideal fashion: sliced paper-thin and delicately mounded upon wooden cheese boards. The selection encompasses two kinds of prosciutto (di Parma and San Daniele), along with mortadella, bresaola, guanciale, salame, cacciatorino, cotto al tartufo, and speck. Fresh bread from Spuntino Bakery comes alongside. Wine traditionally completes the salumeria trifecta of cold cuts and bread. Yet salumi isn't the only draw: The regional Italian dishes are authentic and tasty. Bottarga shaved on Gragnano spaghetti, rigatoni Amatriciani with guanciale, and lasagna with homemade spinach noodles and Bolognese sauce are all superb. Bacalao with polenta and porchetta are among other main courses. For dessert, try a soft homemade almond cake with vanilla ice cream. Portions are modest, and so are prices.