Cuisine:

• Italian

Il Settimo Ristorante Italiano Description:
Salvatore Tassa, owner of an inn in the Lazio near Rome, has opened shop in Paris to promote his interpretation of the cuisine of this mountainous area south of Rome. Indeed, he has transformed the mom-and-pop trattoria into a contemporary, handsome laboratory of the modern Italian gastronomy. Tassa has trained with big shots like Joël Robuchon, Gualtiero Marchesi, and Freddy Girardet. Foodies remember the incredible, baroque Asian invention of Robuchon: saffron risotto with gold leaves that also greatly impressed Tassa, who followed the more secret approach of Marchesi, closer to Roman roots. In Paris, Il Settimo has settled in a former neighborhood bar. The same dishes as in Italy are served upstairs such as a slowly cooked, very finely sliced calf's liver on a bed of sweet onions; a rouget fish with scents of orange with basil and tomatoes; and scampi marinated in vanilla and ricotta. Stewed pappardelles, spaghettis with anchovies, and saffron risotto in white wine with lemon are other typical offerings. At lunch a prix-fixe is served for €22 in the bar. The wine list includes rare and often pricey Italian wines. Desserts comprise classic Italian sweets, such as the Marsala zabaglione.


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