Sofitel Rome Villa Borghese unveiled a new beverage program at its rooftop restaurant and bar Settimo. With panoramic views over Villa Borghese gardens and St. Peter’s Basilica, Settimo was featured on the latest season of the standout series Emily in Paris.

Sofitel Rome Villa Borghese’s new beverage program features Italian classics with reimagined aperitivo staples, and signature drinks exclusive to Settimo, one inspired by the hotel’s presence in the TV show. Highlights include a Pain au Chocolat Negroni; Tiramisu Espresso Martini; Panettone Fashioned; and a Trevi Royal drink, 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 TV show. The dish blends Parisian charm with a Roman soul, elegance in its shapes, lightness in its colors and character in its flavors.

© Sofitel Rome Villa Borghese

Situated on a quiet street in the epicenter of Rome, Sofitel Rome Villa Borghese is a former 19^th-century Roman palazzo within walking distance of some of the city’s best-known cultural landmarks and parks, including Trevi Fountain, Villa Medici and Spanish Steps.

Evoking the feel of a Roman home, the hotel has a relaxed atmosphere that gives a sense of being truly immersed in the essence of this picturesque Italian city.

Below, the hotel shared recipes so both fans and guests can recreate them back at home:

Trevi Royal

Yield: 1 serving | Glass: Champagne flute

Ingredients:

• 1 oz Belvedere Vodka
• 5 oz Chambord
• 5 oz Crème de cassis
• ⅓ oz Amaro
• ⅓ oz mezcal
• 5 oz Champagne, chilled
• 2 sprays of absinthe
• 1 Chocolate gold coin for garnish

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. Pour about 2 ounces of the chilled batch into a Champagne flute. Top with chilled Champagne. Finish with two sprays of absinthe and garnish with a chocolate gold coin. Serve immediately.

© Sofitel Rome Villa Borghese

Carbonara Tortelli with Pecorino Foam, Crispy Guanciale and Seasonal Truffle

Yield: 10 servings

Ingredients:

• ¾ cup re-milled durum wheat semolina
• 5 cups flour
• 22 eggs, yolk only
• 2 eggs, whole
• 1 tbsp salt.
• 5 tbsp extra virgin olive oil
• 5 cups Pecorino Romano DOP, grated
• 5 cups Parmigiano Reggiano, grated
• 25 cups heavy cream
• 1 cup whole milk
• 5 oz Guanciale (or pancetta as substitute)
• 2 oz fresh seasonal truffle
• To taste, freshly cracked black pepper.

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 1.5 tablespoons olive oil. Knead until a smooth, elastic dough forms. Wrap tightly in plastic film or vacuum seal, then refrigerate for three hours.

Carbonara Filling
Combine 11 egg yolks, two cups of Pecorino Romano, 1.5 cups Parmigiano Reggiano, ¾ cup heavy cream and black pepper in a high-speed blender or Thermomix. Blend while gently heating to 180°F to pasteurize the mixture. Cool rapidly over an ice bath. Transfer to a piping bag and refrigerate until needed.

Pecorino Foam
Combine milk, 2.5 cups pecorino and 1.25 cups cream in a blender or Thermomix. Blend and heat to 180°F until cheese is fully incorporated. Strain through a fine-mesh sieve. Pour into a 0.5-liter siphon. Charge with two N2O cartridges. Keep warm at approximately 140°F until ready to serve.

Crispy Guanciale
Cut guanciale into small, even Brunoise cubes (approximately 0.25-inch). Render slowly in a dry skillet over low heat until golden and crispy. Drain on paper towels and keep warm.

Shaping the Tortelli
Roll rested pasta dough through a pasta machine to the thinnest setting. Cut into 3.5-inch 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.

Bring a large pot of generously salted water to a rolling boil. Cook tortelli until just tender (al dente), approximately three–four 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.

Arrange tortelli in a wide, deep bowl or plate, leaving the center empty. Scatter crispy guanciale over 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.