Settebello makes meat the main man
The Bedfordview-based Italian restaurant, Settebello has just introduced an exciting addition – La Ciccia – to its offering. This new experience elevates the already authentic Italian experience even further, allowing guests to indulge in the diverse and rich traditions of Italian meat cuisine. Yes, in addition to its knack for pizza and pasta, Italy is also known for its meat. As proof, La Ciccia promises an extraordinary gastronomic journey deep into the world of Italian meat delicacies.
Nine courses of mainly meat
The culinary experience, which takes place every month, celebrates the unparalleled flavours of meticulously crafted meat dishes. Evidently, La Ciccia is an ode to Italy’s secret meat-inspired treasures – an integral part of Italy’s gastronomic heritage.
The centrepiece of this extension is the monthly Carne Diem evenings – an exquisite nine-course menu that pays homage to the art of preparing and savouring meat. Settebello’s dedication to elevating meat to an art form shines through in various unique dishes. In fact, you can expect to indulge in dishes like beautifully prepared bone marrow, slow-cooked pork belly and Carpaccio di Manzo, as well as Settebello Salsiccia e Polenta and delightful Panna Cotta.
Family-style dining at La Ciccia by Settebello
What sets these evenings apart is the family-style seating, with long tables that can accommodate up to 40 guests. This inspires communal dining, similar to what owners Pino and Miro remember from home. The dishes are accompanied by sides and a selection of wines – in our case, whites and reds from Idiom Wines. This dining setting fosters a sense of togetherness and camaraderie, mirroring the spirit of Italian family gatherings.
Staying true to Italian heritage
At La Ciccia by Settebello, each course is meticulously curated – a tribute to traditional Italian cuisine. It offers guests an unforgettable exploration of diverse (and unique) cuts, flavours and preparations.
Settebello is committed to sourcing their own ingredients, with a strong focus on minimising chemicals. In fact, the restaurant raises its own cattle in the Natal Midlands, ensuring the highest quality of grass-fed, ethically grown beef. They also cultivate their own vegetables, infusing a farm-to-table element into every plate. Ultimately, this flexibility and uniqueness enable La Ciccia to craft an ever-evolving menu.
La Ciccia is the brainchild of Settebello’s proprietors, Pino Di Benedetto and Miro Marques. It is their passion for traditional Italian cuisine and their desire to share the lesser-known facets of Italian culinary traditions that brought the concept to life. For them, Italian gastronomy is a symphony of flavours.
Miro Marques says: “Creating La Ciccia has been a journey of passion and discovery. It’s our way of sharing the depth and diversity of Italian culinary heritage. With La Ciccia we aim to reveal the rich flavours that our culture has to offer, starting with the exceptional meat traditions. These evenings are about celebrating and bringing the rich culture that we, as not only Italians but also as South Africans, have. In essence, South Africa is known to have some of the best meat in the world, so really it was about tying in the best of South Africa with the best of Italian, with a bit of a twist.”
Settebello’s Carne Diem evenings, featuring a nine-course meal including dessert and wine, take place once a month and are priced at just R900 per person. Booking is essential and can be made via eat@settebello.co.za or by calling 010 035 5207.
