where trattorias and ristorantes are found in just about every street
corner, Sarah Cicolini is doing something remarkable. The Abruzzese chef, who
moved to Rome 10 years ago, takes classic dishes and puts her own spin on them.
On these pages, for instance, fennel and lemon zest brighten a typical spaghettini
with anchovies, and her love of offcuts shines in the oxtail sauce that is the star
of the papardelle plate.
It’s this fresh approach and respect for her roots that’s catapulted the 30-year-old
chef and her trattoria Santo Palato onto the world stage. Earlier this year, she
toured Australia and collaborated with renowned restaurants, Marta in Sydney,
Osteria Ilara in Melbourne and The Agrarian Kitchen in Tasmania. Favourites such
as porchetta and carbonara were guaranteed highlights at the sold-out event in
Sydney, but it was her polpette with wild chicory – a Cicolini stamp – that had the
tick of approval from the crowd.
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(Comicgek)
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