The glory that is Rome includes, for Chef Joey Maggiano, famed Italian dish porchetta. This dish, along with other traditional Italian dishes, has been sadly absent from Phoenix’s (yea, even Arizona’s) culinary scene. With this prolific restaurateur’s The Rosticceria, Chef Joey rectifies that oversight.
“The inspiration for the new concept came from traveling through the Rome and Abruzzo regions with my wife Cristina and father Tomaso,” Chef Joey shares. “We loved the grilled meats and the porchetta, and I am still dreaming about it.” In fact, top of that memory is the porchetta, pork belly roast he enjoyed sliced off skewers from Rome’s street vendors.
The whole restaurant, really, is a celebration of Rome, from the two statues of Roman soldiers who stand at attention by the entrance to the murals — one filling a wall of the dining room and another a wall of the patio — to the row of Roman helmets hanging in the dining room.
It’s a meat-forward menu featuring the flavors of central Italy. Headline entrées are Porchetteria, the pork belly rubbed in this Chef Joey’s (version) with wild fennel pollen and cooked for six hours; Arrosticini, a selection of meats and seafood (and vegetables) that are simply herb-rubbed, skewered and wood-fired; and Pollo Arrosto, herb-rubbed rotisserie chicken.
Side dishes include the incredibly flavorful Roasted Corn Cacio e Pepe, kernels of roasted corn in a sauce of butter, pecorino cheese and smoked pepper, and Eggplant Parmigiano, eggplant chard fileted, roasted and topped with San Marzano sauce and Parmesan cheese.
Also on the menu are paninis, salads, soup and, of course, pizza and calzones (note: no pasta). But The Rosticceria’s pizza is one of the firsts Chef Joey offers Phoenicians: The dough is fried, not baked, which results in a softer, puffier texture, then finished with the chosen toppings and a quick bake to blend the flavors.
Making all this work is the kitchen that Food Director Chef Landon says Chef Joey equipped with the most “toys” of any of his restaurants — of which Chef Landon’s favorite is the wood-fired grill, where he says he enjoys building the wood just like a campfire.
A focal point of the dining room is the self-serve gelato bar. As Chef Joey did for Bloody Marys at his Hash Kitchen restaurants he has done here for gelato: Waffle cones can be filled with vanilla or chocolate gelato and then smothered in any or all of 40 candy and cookie toppings — and finally topped with whipped cream and/or a drizzle of dessert-flavored liqueur.
The Rosticceria’s energetic vibe welcomes guests from 11 a.m. to 10 p.m. daily.
The Rosticceria
12811 N. Tatum Blvd., Phoenix
(480) 916-0116
 Sicilian Salad
Charred escarole, poached potatoes, green beans, heirloom tomatoes, Sicilian olives, red onion and shaved fennel dressed with white balsamic citrus vinaigrette |
 Pollo Arrosto
All-natural Italian herb-rubbed rotisserie chicken served with Rosticceria potatoes |
 Pizelle & Sweet Ricotta
Italian cookie basket filled with cannoli cream and topped with strawberry compote |
Did You Know: The Rosticceria is the latest restaurant concept to open from The Maggiore Group. The other concepts are The Sicilian Butcher, The Sicilian Baker, The Mexicano and Hash Kitchen.
Photos courtesy of The Rosticceria
