What began as an idea during the uncertainty of the COVID-19 pandemic has grown into one of Italian restaurant Settebello’s most sought-after culinary events, La Ciccia, a private dinner experience that takes guests on a culinary journey through authentic Italian flavours.
EWN was recently invited to explore the restaurant’s unique offering.
“This is the third season of our degustation menu. We built this section during COVID, when Mira and I had time to reflect on a more holistic way of eating. We wanted to move beyond only buying premium cuts like fillet or sirloin and instead appreciate the entire animal,” said restaurant co-owner Pino Di Benedetto.
The term La Ciccia, loosely translates to “meat” or “the good stuff” in Italian slang.
“We make sure we eat the whole cow,” he said. “We don’t just throw the bones away,” he said.
Di Benedetto’s passion for preserving authentic Italian traditions was evident throughout the evening. Originally from Napoli in southern Italy, he spoke proudly about maintaining the integrity of regional Italian cuisine.
La Ciccia, a private dinner experience that takes guests on a culinary journey through authentic Italian flavours. Picture: Supplied
“I’m a big believer in culture and tradition,” he told guests. “I’m not a believer in pizza with chicken on it, or pineapple. And definitely not seafood on pizza.”
The evening’s signature experience, known as Carne Diem, features a carefully curated nine-course feast designed to showcase the artistry of Italian meat preparation.
Adding to its charm is the communal dining format, where approximately 40 guests gather around a shared table, creating a convivial atmosphere reminiscent of traditional Italian family gatherings.
From the very first course, it was clear that this would be more than just a meal, it would be a culinary journey.
The experience began with whipped lard drizzled with honey and chilli, served atop mini bruschette and accompanied by a selection of cured meats. Rich, indulgent and surprisingly balanced, it set the tone for the courses that followed.
Delicate beef carpaccio layered with fresh rocket and shaved Parmesan. Picture: Simangele Legodi/EWN
Next came delicate beef carpaccio layered with fresh rocket and shaved Parmesan, highlighting the simplicity and elegance that Italian cuisine does so well. Crispy supplì filled with slow-braised red wine beef delivered a comforting burst of flavour, while handmade agnolotti finished in burnt butter and sage showcased exceptional craftsmanship and depth.
Beef carpaccio layered with fresh rocket and shaved Parmesan. Picture: Simangele Legodi/EWN
A refreshing lemon sorbet served as a palate cleanser before the meal transitioned into a heartier fare.
One of the standout dishes of the evening was the slow-cooked ossobuco accompanied by creamy risotto. The meat was beautifully tender, falling apart effortlessly and delivering rich, comforting flavours that embodied rustic Italian cooking at its finest.
The slow-cooked ossobuco accompanied by creamy risotto. Picture: Simangele Legodi/EWN
The feast continued with a perfectly grilled lamb chop served alongside layered potatoes and rosemary jus, followed by succulent pork belly paired with a bright fennel and orange salad that provided a welcome contrast to the richness of the meat.
Perfectly grilled lamb chop served alongside layered potatoes and rosemary jus. Picture: Simangele Legodi/EWN
The undisputed centrepiece of the evening was the fire-grilled Florentina steak. Designed for sharing, the steak arrived with theatrical flair and quickly became the highlight of the table. Cooked to perfection and bursting with flavour, it captured the essence of what La Ciccia seeks to celebrate, quality ingredients, expert preparation and the joy of communal dining.
Fire-grilled Florentina steak. Picture: Simangele Legodi/EWN
To conclude the evening, guests were treated to a classic semifreddo. Light, creamy and elegant, it provided the perfect ending to a feast that had successfully balanced indulgence with refinement.
Beyond the exceptional food, what truly sets La Ciccia apart is the sense of community it creates. The family-style seating encourages conversation among strangers who quickly become companions united by a shared appreciation for good food, good wine and Italian hospitality.
Once a month, Settebello hosts La Ciccia evenings at a cost R950 per person. The deal includes the
nine-course meal. The final Thursday of each month is set aside for these private nights.
The initial event is scheduled for July 23, with follow-up events scheduled for August 20, September 17, October 22, and November 26 this year.
Dining and Cooking