Fresh porcini mushrooms, to enjoy in every way
«Fresh porcini mushrooms that can be prepared in every way: with pasta, with our homemade fettuccine, with tagliata di filetto, or simply as an appetizer, fried or roasted.»
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Targa rettangolare con cornice esterna verde scura e bordo interno azzurro chiaro, fissata al muro con quattro borchie dorate agli angoli. Al centro, su fondo bianco, è dipinta un'arancia con foglie verdi. Sotto, in corsivo blu, si legge la scritta "da Settimio all'arancio". La targa è appoggiata su una parete intonacata color rosa chiaro.Settimio all’Arancio
Settimio all'Arancio is a classic-style restaurant offering creative cuisine, capable of going beyond Mediterranean tradition while remaining deeply rooted in it.
Seafood appetizers, fettuccine with funghi porcini, fiorentina and homemade dessertsIn the voice of Luigi Cialfi, Titolare
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What’s on the menu · Seafood appetizers, fettuccine with funghi porcini, fiorentina and homemade desserts
Here at the restaurant Settimio all'Arancio, among the seafood appetizers you can find carpaccio di gamberi rossi di Mazzara del Vallo, millefoglie di calamari, zucchine e pecorino, or in season also fiori di zucca stuffed with fior di latte and alici, prosciutto patanegra hand-cut with a knife or prosciutto di norcia also hand-cut with a knife, fettuccine with funghi porcini, fresh funghi porcini either roasted or fried, fregola with frutti di mare, spaghetti with datterino giallo, pomodorino confitto and basilico, or among the main courses, both meat and fish, ranging from abbacchio a scottadito, our selection of fiorentine and our fresh fish. And desserts, naturally homemade. Thank you.
Dishes of the day
Today at Settimio all’Arancio
About Settimio all’Arancio
Its history is inextricably linked to the Cialfi family, who for almost fifty years have carried forward with passion the most authentic recipes of local cuisine, today preserved and reinterpreted by Luigi Cialfi, son of the founder Settimio. At the heart of every dish remains a simple but essential principle: the genuineness of the raw ingredients, the true beating heart of this cuisine in Roma.
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Known forAmatricianaCacio e pepeCarbonaraCotoletta panata al grissinoFunghi porciniRuota pazza alla puttanesca di tonnoTartare di pesce
Ideal for: Romantic dinner, Business lunch
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