SantoPalato
Sarah Cicolini's offal-forward Roman trattoria, nose-to-tail and serious
Chef Sarah Cicolini rebuilt the classic Roman trattoria around uncompromising nose-to-tail cooking, coratella, trippa, a rigatoni alla gricia that locals argue is the city's best. The room is plain and the focus is entirely on the plate and the natural-leaning wine list. It relocated to a larger Via Gallia space in 2025 but kept the unfussy substance intact.
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