EVAN FUNKE AND SARAH CICOLINI, TWO OF THE MOST INFLUENTIAL VOICES IN CONTEMPORARY ROMAN CUISINE, CLOSE OUT 2025 AT SANTO PALATO COOKING TOGETHER
The master craftsman of tradition and ambassador of handmade pasta, creator of Mother Wolf, traveled from Los Angeles to Rome and joined forces with the Italian chef who symbolizes a new generation that is redefining the modern trattoria with a fresh, honest approach rooted in recipes from central Italy
- Sarah Cicolini and Evan Funke combined their complementary approaches to Italian cuisine: Cicolini from Santo Palato in Rome, focused on tradition and ingredient selection, and Funke from Mother Wolf in Los Angeles, an expert in handmade pasta and classic techniques.
- Together, the two chefs created a seven-course menu that combined authenticity, technique, and creativity.
- Just this week, UNESCO declared Italian cuisine an Intangible Cultural Heritage of Humanity. “Italian cuisine has always been a reflection of our culture and lifestyle. When you think of Italy, the first thing that comes to mind is… food,” says chef Sarah Cicolini.
Rome, December 12, 2025.— Italian cuisine took center stage last night in Rome, when Sarah Cicolini, chef of Santo Palato in Rome, and Evan Funke, guardian of Italian tradition in Los Angeles and two-time James Beard Award nominee, offered a four-hands dinner that united tradition and technique in a transatlantic dialogue. The evening allowed diners to experience firsthand how two perspectives on contemporary Italian cuisine can come together in perfect harmony.
Sarah Cicolini, a leading figure of the contemporary Roman trattoria, expressed her approach centered on product authenticity, sustainability, and precision in the selection of raw materials. Each dish reflected the philosophy of Santo Palato: rescuing Central Italian tradition, reinterpreting it with modern techniques, and offering a sensorial experience where ingredients are the true protagonists.
Evan Funke, for his part, contributed his expertise as a master of handmade pasta and culinary storyteller. His work at Mother Wolf, his commitment to seasonality, and his deep knowledge of the most traditional Italian techniques were evident in every preparation. The evening served as a testament to his ability to combine respect for tradition with contemporary creativity.
Evan Funke, a two-time James Beard Award nominee, is recognized as one of the 50 most influential figures in American fine dining. As head chef and co-owner of several popular Italian restaurants across North America, including three in Los Angeles, Funke is widely regarded as the city’s best pasta maker and a true culinary storyteller. A master of ancient handmade pasta techniques and a guardian of Italian culinary traditions, he is known for his commitment to seasonality, warm hospitality, and deep respect for the richness of Italian cuisine. His work has been featured in the Netflix series Chef’s Table: Noodles and he is the co-author of the award-winning cookbook American Sfoglino, consolidating his influence and prestige in contemporary gastronomy.
The menu consisted of:
- Jerusalem artichoke, bitter olives and sunflower seeds.
- Focaccine castagne e salame rosa.
- Cured pork neck.
- Lasagna with sheep ragu.
- Tortellini in brodo.
- Strozzapreti cabbage and smoked potato.
- Tiramisù.
About Sarah Cicolini
Born in 1988 in Abruzzo, the chef is one of the most influential figures in the reinvention of Italian cuisine (recognized with Women in Food 2025, Italy). She opened Santo Palato eight years ago, a modern trattoria that quickly earned critical acclaim for its authentic and contemporary interpretation of the classics, positioning itself as one of Italy’s trend-setting restaurants. The restaurant is included in the 50 Best Discovery list and recovers and updates traditional recipes from central Italy. Cicolini’s cuisine is expressive, rooted in the chef’s origins, and based on the careful selection of raw materials and a zero-waste philosophy.
Sarah Cicolini did not follow a traditional academic path to becoming a chef; instead, she learned the culinary arts through hands-on experience, guided by the belief that cooking is, above all, an act of love and care for others. She previously worked in other notable restaurants in Rome, including Metamorfosi — the restaurant of Roy Cáceres — where she met her current sous chef, Mattia Bazzurri, a Roman and expert in leavened doughs.
About Santo Palato
Santo Palato is a contemporary trattoria in Rome, founded in 2017 by chef Sarah Cicolini, which rescues Roman and Central Italian tradition by offering classic dishes reinterpreted with a modern sensibility. Its proposal stands out for the use of local, seasonal ingredients; for its honest cuisine — often centered on forgotten or lesser-valued cuts — and for a philosophy that combines tradition, product, and sustainability. The space presents itself as a modern trattoria: simple atmosphere, wooden or marble tables, décor inspired by classic-popular Roman aesthetics, and an extensive wine list carefully paired with each dish.
The New York Times wrote of her restaurant: “Cicolini doesn’t force the evolution of the classics from her small kitchen. Rather, her menu is quite traditional, and she knows how to extract intense flavors from the best local ingredients through understated techniques, a rarity among young chefs in Rome.”
