Emily in Paris Experience: A Taste of Rome Meets Parisian Flair
Perched above the Eternal City with sweeping views of the Villa Borghese gardens and St. Peter’s Basilica, Settimo Rooftop Restaurant is raising the bar—literally.
The elegant rooftop restaurant and bar at Sofitel Rome Villa Borghese has unveiled a new beverage program that blends Italian tradition with contemporary creativity. Recently featured in the latest season of Emily in Paris, Settimo is quickly becoming one of Rome’s most stylish destinations for both locals and international travellers.
A Cocktail Program Inspired by Culture and Cinema
The newly launched menu celebrates Italian classics with a twist, alongside a curated list of signature cocktails exclusive to Settimo.
Standout creations include:
- Pain au Chocolat Negroni
- Tiramisu Espresso Martini
- Panettone Fashioned
- Trevi Royal – inspired by the iconic Trevi Fountain
Recipe: Trevi Royal
Yield: 1 serving
Glass: Champagne flute
Ingredients:
- 1 oz Belvedere Vodka
- ½ oz Chambord
- ½ oz Crème de cassis
- ⅓ oz Amaro
- ⅓ oz Mezcal
- 3½ oz Champagne (chilled)
- 2 sprays Absinthe
- 1 chocolate gold coin (for garnish)
Instructions:
- Combine vodka, Chambord, crème de cassis, amaro, and mezcal ahead of time and refrigerate until chilled.
- Pour approximately 2 oz of the mixture into a champagne flute.
- Top with chilled champagne.
- Finish with 2 sprays of absinthe.
- Garnish with a chocolate gold coin and serve immediately.
A Culinary Experience with Roman Soul
Complementing the beverage program is a refined menu by Executive Chef Giuseppe D’Alessio, who brings a modern interpretation to Roman cuisine.
One standout dish, the Carbonara Tortelli, was inspired by Emily in Paris—blending Parisian elegance with bold Roman flavors.
Recipe: Carbonara Tortelli with Pecorino Foam, Crispy Guanciale & Truffle
Yield: 10 servings
Ingredients:
Pasta Dough:
- ¾ cup semolina
- 3½ cups 00 flour
- 22 egg yolks
- 2 whole eggs
- 1 tbsp salt
- 1½ tbsp olive oil
Carbonara Filling:
- 11 egg yolks
- 2 cups Pecorino Romano
- 1½ cups Parmigiano Reggiano
- ¾ cup heavy cream
- Black pepper
Pecorino Foam:
- 2 cups milk
- 2½ cups Pecorino
- 1¼ cups cream
Additional:
- 10½ oz guanciale (or pancetta)
- Fresh seasonal truffle
- Fresh cracked black pepper
Instructions:
1. Pasta Dough
Combine semolina, flour, and salt. Add eggs and olive oil, kneading until smooth. Wrap and refrigerate for 3 hours.
2. Carbonara Filling
Blend egg yolks, cheeses, cream, and pepper while gently heating to 180°F (82°C). Cool and refrigerate.
3. Pecorino Foam
Blend milk, cheese, and cream, heating until smooth. Strain and transfer to a cream siphon. Charge and keep warm.
4. Crispy Guanciale
Dice and cook slowly until crispy. Drain and set aside.
5. Shape the Tortelli
Roll pasta thin, cut into rounds, fill, and seal into tortelli shapes.
6. Cook
Boil in salted water for 3–4 minutes until al dente. Finish in a pan with olive oil and pasta water.
7. Plate
Arrange tortelli, top with guanciale, add pecorino foam, finish with truffle and black pepper.
A Hidden Gem in the Heart of Rome
Located near the Spanish Steps and Villa Medici, Sofitel Rome Villa Borghese offers a tranquil escape in a 19th-century palazzo.
Part of the Sofitel collection under Accor, the hotel blends French elegance with Roman charm—where every detail, from cuisine to cocktails, is elevated.
Whether you’re visiting Rome or recreating these recipes at home, Settimo offers a taste of la dolce vita with a Parisian twist.
