The space is tiny and seating is limited, so call in advance to book, and be warned: Smoking is allowed, and the space is poorly ventilated.
Kosher dishes incl. fried veggies like carciofi alla giudia (deep fried artichokes), pezzetti fritti (battered vegetables), humble fish offerings like alicotti con l’indivia (anchovy frisee casserole)
Il Santino is a perfect spot to knock back a glass of wine and some bites before heading to dinner.
Fillings draw from Tuscan-inspired flavors and dishes: think stewed donkey, pear, pecorino, and truffle; wild boar sausage & broccoli rabe; and carb-on-carb taglierini pasta panino.
One of Fabio Picchi's restaurants, the offerings at his elevated trattoria include heavy soups, roasted game, obscure offal like stuffed chicken neck, and ricotta and potato sformatino souffle.
A whole case dedicated to schiacciattine with toppings like porcini, artichokes, wurstel, eggplant, peppers, and spinach & ricotta. Sandwiches are massive and dirt cheap served on fresh baked rolls.
Known for pappardelle in duck ragu, fragrant saffron pasta tossed with zucchini flowers and cream, and meat-based mains like rolled, stuffed pork. Heavily frequented by locals, reservations necessary
Order from the case of crostini: The toasts come smeared with chicken liver, truffle, artichokes, raw sausage, and more, and go perfectly with small goblets of local wine.
If you love pate, you can't miss the signature "foie gras of Chianti" house-made chicken liver pate. With only three tables and long benches, the atmosphere is relaxed and convivial.
Natural wine bar set on a residential street in the Flaminio district, has fun selection of Pet-Nat vino from Italy and France, paired with oysters, fish tartare, and exceptional buffalo mozzarella.
Homey trattoria, serves a mix of dishes from Umbria/Rome. Fresh pastas are excellent (esp Sunday lasagna which sells out) & oven-roasted brisket is otherworldly. Natural wines from Italy & Slovenia.$$
The wine list is composed of artisanal wines from small producers—exclusively from Italy and France—with spectacular, handcrafted cheeses and cured meats to match.
