Sofitel Rome Villa Borghese Adds Emily in Paris-Inspired Recipes

Sofitel Rome Villa Borghese, has unveiled a new beverage program at its rooftop restaurant and bar, Settimo. With panoramic views over the Villa Borghese gardens and St. Peter's Basilica, Settimo was featured on the latest season of the standout series Emily in Paris. The new beverage program features Italian Classics, with reimagined aperitivo staples, and Signature Drinks, original cocktails exclusive to Settimo, one of which is inspired by the hotel’s presence in the show.  Highlights include a Pain au Chocolat Negroni, Tiramisu Espresso Martini, Panettone Fashioned, and the Trevi Royal - garnished with a chocolate gold coin, an ode to the iconic toss in the landmark of the same name.

To accompany the restaurant’s new beverage program, executive chef Giuseppe D’Alessio serves contemporary Roman dishes. The Carbonara Tortelli on the current menu was also inspired by the show. The dish blends Parisian charm with a Roman soul: elegance in its shapes, lightness in its colors, and character in its flavors.

Below, the hotel shares recipes for both so fans can recreate them at home.

Trevi Royal
Yield: 1 serving  |  Glass: Champagne flute

• 1 oz  Belvedere Vodka
• ½ oz Chambord
• ½ oz Crème de cassis
• ⅓ oz Amaro
• ⅓ oz Mezcal
• 3½ oz Champagne, chilled
• 2 spray Absinthe
• 1 Chocolate gold coin for garnish

Instructions:

1. Combine vodka, Chambord, crème de cassis, amaro, and mezcal in a batch ahead of time and keep refrigerated — all ingredients should be cold before serving.
2. Pour about 2 oz of the chilled batch into a champagne flute.
3. Top with chilled champagne.
4. Finish with 2 sprays of absinthe and garnish with a chocolate gold coin. Serve immediately.

Carbonara Tortelli with Pecorino Foam, Crispy Guanciale, and Seasonal Truffle
Yield: 10 servings 

• ¾ cup Re-milled durum wheat semolina
• 3½ cups 00 flour
• 22 eggs, yolk only
• 2 eggs, whole
• 1T Salt
• 1½ T Extra virgin olive oil
• 4.5 c Pecorino Romano DOP, grated
• 1½ c Parmigiano Reggiano, grated
• 2¼ c Heavy cream
• 2 c whole milk
• 10½ oz Guanciale (or pancetta as substitute):
• 2 oz Fresh seasonal truffle
• To taste- Freshly cracked black pepper

Instructions:

1. Pasta Dough: Combine semolina, flour, and salt in a stand mixer bowl or on a clean work surface. Add 11 egg yolks, 2 whole eggs, and 1½ T olive oil. Knead until a smooth, elastic dough forms. Wrap tightly in plastic film or vacuum seal, then refrigerate for 3 hours.
2. Carbonara Filling: Combine 11 egg yolks, 2 c pecorino, 1½ c Parmigiano, ¾ c heavy cream, and black pepper in a high-speed blender or Thermomix. Blend while gently heating to 180°F (82°C) to pasteurize the mixture. Cool rapidly over an ice bath. Transfer to a piping bag and refrigerate until needed.
3. Pecorino Foam: Combine milk, 2½ c pecorino, and 1¼ c cream in a blender or Thermomix. Blend and heat to 180°F (82°C) until the cheese is fully incorporated. Strain through a fine-mesh sieve. Pour into a 0.5L iSi cream whipper (siphon). Charge with 2 N2O cartridges. Keep warm at approximately 140°F (60°C) until ready to serve.
4. Crispy Guanciale: Cut guanciale into small, even Brunoise cubes (approximately ¼-inch / 6mm). Render slowly in a dry skillet over low heat until golden and crispy. Drain on paper towels and keep warm.
5. Shaping the Tortelli: Roll rested pasta dough through a pasta machine to the thinnest setting. Cut into 3½-inch (9 cm) diameter rounds. Pipe a small mound of carbonara filling into the center of each round. Fold and press the edges firmly to seal, forming tortelli. Place on trays dusted with semolina.
6. Cooking: Bring a large pot of generously salted water to a rolling boil. Cook tortelli until just tender (al dente), approximately 3–4 minutes. Drain, reserving some pasta cooking water. Finish in a sauté pan with a splash of pasta water and a drizzle of extra virgin olive oil, tossing to emulsify.
7. Plating: Arrange the tortelli in a wide, deep bowl or plate, leaving the center empty. Scatter crispy guanciale over the tortelli. Season with freshly cracked black pepper. Dispense the warm pecorino foam into the center using the siphon. Finish with freshly shaved seasonal truffle over the entire plate. Serve immediately and enjoy.

For more information on Sofitel Rome Villa Borghese, visit: https://www.sofitelrome.com/.