All Aboard Settebello Express: La Ciccia’s 7 Stops of Northern Italy
It was with excitement and curiousness that we boarded the Settebello Express, calling in at seven stops of Northern Italy. La Ciccia by Settebello Restaurant takes you on a roundtrip to experience the culinary masterpieces that make Italy a foodie-heaven. In essence, this adventure allows you to experience multiple foods in one sitting, all whilst still in Johannesburg.
Stop One: Piemonte’s Vitello Tonato
Piemonte was our first stop – an area known for its refined cuisine and exceptional ingredients. In fact, they are known for their truffles and fine wine. At La Ciccia by Settebello, Veal Tonnato, a classic dish of thinly sliced veal served cold with a creamy tuna sauce, was served. In addition, Pico Maccario Gavi de Gavi was poured into our wine glasses – the perfect pairing for a combination of delicate meat and rich seafood.
Stop Two: Friuli Venezia Guila’s San Daniele Parma Ham
Next, we were off to the small town of Friuli Venezia Guila. Here, we tasted the Prosciutto di San Daniele – a high-quality Italian dry-cured ham. This delicacy holds Protected Designation of Origin status, ensuring only hams made in this specific region using traditional methods can carry the Prosciutto Crudo name. Naturally, we tried the ham in every possible way… Wrapped around warm bread, but also bite-sized pieces stuffed with cream cheese. This dish paired beautifully with a glass of Bidoli Ribolla Gialla.
Stop Three: Emilia Romagna’s Tortellini in Brodo
Our third stop was in the gastronomic heart of Italy: Emilia-Romagna. In essence, this is the home of Parmigiano Reggiano, Prosciutto di Parma and Balsamic Vinegar. Further to this, the Tortellini in Brodo is one of its most cherished dishes, consisting of tiny, hand-folded pasta parcels stuffed with pork, mortadella and Parmigiano. Ours was served in a simmering broth, rich in flavour. And, the Lambrusco was the perfect wine pairing.
Stop Four: Liguria’s Trofie al Pesto Con Patate e Fagiolini
We went from the rolling hills of Emilia to the Ligurian coast, the birthplace of pesto. Here we tried their traditional Trofie al Pesto Con Pattaya e Fagiolini: Hand-rolled Trofie pasta made without eggs, served in a creamy pesto sauce alongside potatoes and green beans. Ultimately, the mixture of flavours and textures adds to the vibrant and heartiness of Liguria. Paired with Sella & Mosca Vermentino, this course was simply delicious.
Stop Five: Lombardy’s Ossobuco Milanese
Lombardy was next, where rich, slow-cooked meals reign supreme. Its Ossobuco Milanese consists of braised veal shank, cooked until meltingly tender in a white wine and tomato sauce, finished with a bright gremolata of lemon zest, garlic and parsley. However, it is typically served with saffron-infused Risotto alla Milanese alongside a glass of Pico Maccario Barbera d’Asti, creating an end-product of only the finest Italian cuisine.
Stop Six: Tuscany’s Fiorentina Di Manzo
Next on the agenda was Tuscany, home to rustic flavours and some of Italy’s finest wines. Its Florentine Steak is a masterpiece of simplicity. For the purposes of our culinary journey, a thick-cut T-bone steak from the Chianina breed of cattle was grilled over an open flame and served rare. Additionally, olive oil and a pinch of salt was drizzled over the top. Of course, the Oro Dei Sami Chianti perfectly complimented the rich flavours of the meat.
Stop Seven: Trentino-Alto Adige’s Strudel di Mele
Lastly, we exited the train one final time in the alpine region of Trentino-Alto Adige. Here, we found Austrian influence on Italian tradition. We tried the region’s classic dessert – Strudel di Mele – featuring thin, flaky pastry wrapped around spiced apples, raisins and pine nuts. The dessert was served warm, ending the evening on a comforting note. Paired with a lighter wine – Ayama Grenache Rose – it sure helped wind passengers down after exploring Italy’s culinary scene.
If you are a lover of Italian cuisine, La Ciccia by Settebello’s journey of seven Italian culinary destinations is definitely an experience you do not want to miss.
Images: Victoria Hill
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