Sant’Anna

The chef of restaurant Sant’Anna does his daily shopping at the nearby Campo de’ Fiori market, giving each dish a distinctly Roman flavor. Though fish prevails, meat recipes from the Roman tradition also have a strong presence: spaghetti alla Pierrot (spicy seafood) or al profumo di bosco (with porcini mushrooms); gilthead bream baked in rock salt; veal saltimbocca and torta della nonna (pine nut cake). Crunchy pizza is also available.