SantoPalato

With the soul of a traditional Roman trattoria leavened by a touch of hipster flair, this casual eatery is popular both among the city’s epicurean crowd and those who simply love its straightforward Roman classics taken to the next level. Headed by chef Sara Cicolini, one of the city’s most promising rising stars, the restaurant honours Rome’s storied “quinto quarto” cuisine with an offal-heavy menu; those who are not fans of innards will be more than pleased with perfectly turned out blockbusters such as carbonara and amatriciana. The small wine list includes an interesting choice of natural wines and artisanal beers.

Young chefs are reinterpreting the classics, resulting in the explosive flavors of Santo Palato in San Giovanni and the home-style goodness of Romanè in Prati. Vegetarians and vegans are also well-served in the capital: from the picturesque Mater Terrae in Piazza Navona and the stealthily innovative Rifugio Romano near Termini Station to the irrepressibly lovable Romeow Cat Bistrot in Ostiense, there is no shortage of meatless options in the Eternal City.

A new wave of traditional Jewish-Roman cuisine reigns at Santo Palato (literally: sacred palate), where abundance is a must. Meat features prominently on the menu of this modern trattoria, and offal is a must-try. The restaurant promises a holistic approach to cooking that refuses waste and is set on lifting and updating authentic central Italian recipes.

Sara Cicolini is the talented young chef behind this modern trattoria, which specialises in Rome’s famous offal dishes. Although she’s from the southern region of Abruzzo, she’s one of the chefs keenest on keeping the capital’s traditions going. While offal is what draws the crowds, Cicolini found fame for pasta – her carbonara in particular.

The talented young chef Sarah Cicolini is behind this hip trattoria in the off-the-beaten-path neighborhood of San Giovanni. The interiors are inspired by vintage trattorias, and the menu hews to Roman classics, but the wine list focuses on natural wines. Her carbonara gives Rome’s more established restaurants a run for their money.

La chef Sarah Cicolini, abruzzese di origine e romana di adozione, cucina con entusiasmo in questa bella e giovane trattoria. Per la sua carbonara utilizza uno spaghettone del pastificio Lagano, il Pecorino Romano Dop dei fratelli Deroma, le uova dell’azienda L’uovo e la Canapa, l’ottimo guanciale pugliese dei Fratelli Roccia e il classico pepe nero Tellicherry. Gli spaghetti sono lasciati “al chiodo”, una caratteristica della carbonara di SantoPalato, l’uovo (con una proporzione 70% di tuorli e 30 di uova intere) e il pecorino in purezza fanno un bell’amalgama raggiunto tramite una cottura a bagnomaria.

To make trippa alla romana, honeycomb tripe—one of several cow stomachs—is fastidiously cleaned, boiled until tender, cut into strips, then stewed in a mint-spiked tomato sauce before receiving a final dusting of grated Pecorino Romano. The dish is so integral to Roman cuisine that it has Roma in its name. Though typically prepared with a deep, concentrated sauce, chef Sarah Cicolini’s version at Santo Palato is pleasingly lighter, as the tomatoes are barely cooked, leaving the final product light and bright—not unlike the decor of the trattoria itself.

Abruzzese by birth and Roman by choice, Sarah Cicolini is a chef at SantoPalato, which offers dynamic and contemporary cooking with emphasis on highlighting Rome, the Roman “fifth quarter”, and slow cooking. For its carbonara, the trattoria uses spaghetti from pasta-maker Lagano, Pecorino Romano DOP from Deroma, eggs from L’uovo e la Canapa, Apulian guanciale from Fratelli Roccia and Tellicherry black pepper. The pasta isn’t al dente but rather al chiodo (literally, “to the nail”).

At SantoPalato, encountered at Piazza Tarquinia 4 a/b in the San Giovanni neighborhood, you’ll experience a blend of traditional and modern Roman cuisine. Chef Sarah Cicolini’s carbonara is a true delight, featuring rigatoni, a rich and creamy sauce, crispy bacon, and a generous sprinkle of Pecorino Romano. This trattoria is a must-visit for anyone seeking the best carbonara pasta in Rome, SantoPalato promises a memorable Roman dining experience.

Trattoria Pennestri - near Piramide, opened 2017, husband and wife team (used to work at Don Alfonso), updated trattoria/classics (similar to SantoPalato), rec’d Lonely Planet, American in Rome, Michelin (Bib Gourmand), Testaccina, Fodors, The Chosen Table, Dissapore, Scatti di Gusto, Puntarella Rossa, Luciano Pignataro, Gambero Rosso --> we went there in 2022, it was very nice and reasonably kid-friendly, although service was a bit slow

Santo Palato is exactly what a Roman trattoria should be: unassuming outside, bright and welcoming within. The tiny kitchen opens onto the dining room to give you a peek at the setting where chef Sarah Cicolini works her magic. The small menu's packed with gems; depending on what’s fresh at the market that day, you might see comforting bowls of pasta with chickpeas or the most satisfying plate of mezze maniche pasta carbonara.

( MAP) Santo Palato is precisely what a Roman trattoria should be: unassuming outside and bright and welcoming within. The tiny kitchen opens onto the dining room to give you a peek at the setting where chef Sarah Cicolini works her magic. The menu’s packed with gems; depending on what’s fresh at the market that day, you might see comforting pasta bowls with chickpeas or the most satisfying pasta with cacio e pepe.

Though SantoPalato’s vibe is retro with its sun-kissed orange walls, worn chairs, chalky chalkboard and vintage-inspired posters, chef Sarah Cicolini is cooking up the future in a menu grounded in tradition. Her polpette di coda alla vaccinara (oxtail meatballs) are a spherical dream, and the offals (organs) are amazing. If innards aren’t your thing, Cicolini has won awards for her carbonara and amatriciana.

Flavio al Velavevodetto (Testaccio or Prati); Armando al Pantheon; Trattoria Piperno in the Jewish ghetto (which has a fascinating history); Trattoria da Cesare al Casaletto, La Taverna dei Fori Imperiali where I recently had a lovely dinner with my parents (don’t miss the tiramisù), the humble trattoria SantoPalato, or Il Sorpasso in Prati, a lively wine bar / restaurant and recent new discovery of mine.

Santo Palato (Piazza Tarquinia 4a) is een nieuwe plek die meteen hoog in onze lijst met favorieten belandt. Het is een retro trattoria waar chef Sarah Cicolini teruggrijpt naar de Romeinse traditie om ingewanden te eten. Op het menu vind je naast een perfecte carbonara (gemaakt met rigatoni, supersmakelijk spek en goed gerijpte schapenkaas) dan ook trippa (pens), animelle (zwezerik) en tong.

Santo Palato is a fairly new restaurant managed by a young chef who didn’t take long to build a great reputation for her menu and kitchen. Their dishes are simple and no-frill and the ingredients used are strictly of the best quality and sourced as close as possible. The amatriciana here is served with thick spaghetti and is prepared using guanciale (pork cheek) just like tradition wants.

SantoPalato is a laid-back trattoria in Rome that honors the city’s culinary roots with a fresh, modern approach. The cozy, no-frills setting and zero-waste philosophy speak to a real commitment to quality and respect for tradition. Its thoughtful wine list and shifting specials keep things interesting for those craving an authentic yet updated taste of Roman dining.

The younger generation of chefs like Alessandro Miocchi and Giuseppe Lo Iodice from Retrobottega and Sarah Cicolini from Santo Palato, have created what can be called Modern Roman food, and have led the way in a revived concentration on local, seasonal, artisan ingredients and attention to detail. (Because lets face it, touristy trattorias can be super lazy).

I love seeing a young, powerful woman chef running things and at Santo Palato, Sarah Cicolini is updating Rome’s classic cucina povera (poor cooking). The out-of-the-centre spot means you’re eating with the locals. The frittata with chicken liver and polpette with pajata is genuine head-to-toe eating that is in keeping with millennium-old traditions.

Another one of my favorite neo-trattorias, SantoPalato, makes me feel like I'm home with its charming retro vibe that's evident from the moment you step into its tangerine-painted walls. Firmly grounded in Roman traditions, chef Sarah Cicolini turns out surprises like her divine polpetta di coda alla vaccinara in a celery-and-peanut sauce.

SantoPalato is as good as any city center restaurant, but due to its location, it’s much more under the radar. This local trattoria lies in Rome’s Appio Latino quarter and is somewhere I would never have discovered except for a recommendation from a friend living nearby. This place is the definition of a no-frills, super-authentic eatery.

To be honest, I resisted SantoPalato for ages, only to take myself out to lunch at this tiny retro styled trattoria and utterly captivated by a polpetta. It was perfect from its crunchy exterior, delicious coda alla vaccinara and mind-blowing celery-and-peanut sauce. As you may have guessed, SantoPalato is a bit of neo-trattoria in vibe.

A good example of the modern trattoria, Santo Palato of course has a permanent carbonara on the menu. Sarah Cicolini's is silky, creamy and abundant, with beautiful thick spaghetti as the base, and crispy strips of guanciale. It is one of the few permanent dishes of the restaurant, such as the boiled meatballs and the maritozzo.

If you want a casual, laid-back dining experience, pay a visit to SantoPalato. This unassuming Italian eatery doesn’t look like much on the surface, but head chef Sarah Cicolini serves up some incredible cuisine. The menu may seem simple and straightforward, but every dish is bursting with fresh, local flavors.

A contemporary and very pop trattoria located in a residential neighborhood where real Romans live. A small and welcoming familiar place, where you can find a Roman-inspired cuisine but with many fusion reinterpretations. A very intriguing wine list, with natural wines and wines from independent winemakers.

Santo Palato may be a relative new kid on the block as Roman restaurants go, but it sure came in with a bang. With talented, young chef Sarah Cicolini at the helm, the restaurant has become a favorite with Romans, foodies, and food writers alike. The carbonara at Santo Palato is some of the best in Rome.

Santo Palato is a tiny trattoria in Rome’s San Giovanni neighborhood. On the surface, Santo Palato seemingly plays into the favored trope of the rustic, rough-around-the-edges trattoria. But scratch the surface and you’ll find chef Sarah Cicolini’s refined look at Rome’s offal heritage—in technicolor.

In the neo-trattoria category (that is, classics with some modern technique or contemporary tweaks), I love Cesare al Casaletto, Trecca, and Santo Palato. Also Cesare has incredible pizza (dinner only). Everyone skips it in favor of the delicious pastas but they shouldn't.

SANTOPALATO – Voted several times over as Rome’s best carbonara (controversial for being a relative newcomer on the scene), Chef Sarah Cicolini’s version is everything a carbonara should be: creamy, salty, and showcases the exceptional quality of its three ingredients.

Chef Sarah Cicolini is famous for her modern take on Roman dishes. Her Appio-Latino restaurant, SantoPalato, has a menu based on what’s in season, including a board with daily specials. The patrons at SantoPalato are a mix of locals and visitors who are in the know.

With chef Sarah Cicolini at the helm, this reimagined retro trattoria has become a hit with Rome’s tastemakers. Expect classic Roman cooking with a twist - and plenty of offal (it’s having quite the comeback, it seems). One of the best places to eat in Rome?

There are lots of great places to eat in the Appio Latino area, like Santo Palato, Barred and Trattoria Popolare L’avvolgibile. After my visit to Epiro, I’m most definitely adding it to the list.

This unassuming trattoria has a quaint exterior but packs a punch with its upscale cuisine. Locals have celebrated Santo Palato for being one of the best restaurants in Rome.