Settebello

A complete 6-course menu designed to be enjoyed by the whole table. It allows you to discover a varied selection of the chef's creations through several successive dishes.

An assortment of Italian cured meats, including San Daniele ham, coppa, and Bresaola. Ideal for nibbling at the start of a meal with a glass of wine.

A creamy homemade chickpea purée, enhanced with sun-dried tomatoes and basil. Served with crusty sourdough bread for dipping.

Small breaded and fried meatballs, filled with spicy Calabrian sausage, pecorino cheese, and mushrooms. Crispy on the outside and melting on the inside.

A small burrata (fresh Italian cheese with a creamy center) flavored with truffle. Seasoned with tangy sumac and quality olive oil.

Fresh scallops prepared in a quick lemon marinade. Served with an almond and basil pesto and an emulsion with notes of grilled citrus.

Tender and caramelized pieces of octopus, served with a sweet corn cream flavored with saffron. The dish plays on sweet and savory contrasts and textures.

Fresh pasta stuffed with a mixture of shiitake mushrooms and ricotta cheese. Served with a peppery emulsified sauce and shards of caramelized hazelnuts.

A Piedmontese classic made of thin slices of cold, slow-cooked veal, coated in a creamy tuna sauce. Garnished with capers for a tangy touch.

Cod loin gently cooked to remain pearly, flavored with Asian notes of ginger and coriander. Served with melting fennel and a hint of cardamom.

Tender veal morsel prepared in the spirit of Roman Saltimbocca (usually with raw ham and sage). Served with potatoes and a rich meat jus.

Large king prawns seared in a pan, served on a bed of black rice (venerable rice) cooked creamy like risotto. Enhanced by a smoked paprika sauce.

Long, thin fresh pasta served with a spicy tomato sauce, garlic, and olives. Sprinkled with grated salted ricotta.

Short, gutter-shaped pasta served with a rich, slow-cooked lamb ragu. Garnished with peanuts for crunch and fresh arugula.

Long pasta served with fresh clams quickly cooked in their own juice with garlic and parsley. A simple and iodized dish typical of Italian coastal cuisine.

Large tubular pasta coated in a creamy walnut sauce. The dish is enhanced by the characteristic flavor of smoked ricotta.

A selection of cut cheeses, perfectly aged. Usually enjoyed with bread, at the end of the meal.

A fresh and tangy dessert based on passion fruit cream. Served with a champagne and vanilla flavored gel, crumble pieces, and lemon sorbet.

A dessert inspired by Paris-Brest but with Sicilian flavors. Made with choux pastry filled with pistachio praline cream.

The famous layered Italian dessert: biscuits soaked in coffee and amaretto, alternated with a creamy mascarpone cream. Sprinkled with cocoa.

An airy milk chocolate dessert enhanced by a hint of smoked salt. Garnished with roasted peanuts and caramel for a more indulgent treat.