We'd add
Rigatoni alla carbonara
Carbonara, guanciale, cured pork cheek, rendered, with egg and pecorino cheese stirred through rigatoni. The pasta to follow.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstFrittata di regaje di pollo
Regaje, chicken livers and giblets, set in egg and roasted in a skillet. The kitchen's signature, and our first plate.
From Santo Palato's own menu and pages, as we read them in September 2026.
Santo Palato
Roman · modern trattoria · quinto quarto · San Giovanni, Rome
Via Gallia 28, 00183 Roma
Sarah Cicolini cooks a modern Roman trattoria on Via Gallia with the quinto quarto, the offal, at the heart of it. Chicken livers in a frittata are the plate the kitchen is known for.
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