I Sette Consoli

Chef Anna Rita Simoncini’s philosophy at I Sette Consoli centers on an elegant simplicity that honors the Umbrian landscape through technical restraint and ingredient purity. The menu avoids superficial innovation, focusing instead on the profound depth of regional flavors, such as the soft egg served with a delicate potato cream and a savory pecorino crumble. This dish exemplifies a mastery of texture, where the velvet-smooth yolk contrasts with the brittle, salty crunch of the cheese. Hand-rolled tagliatelle, tossed in a robust rooster ragù, showcases a traditional pasta-making technique that ensures a porous surface for the rich, slow-simmered sauce to cling to. The aroma of fresh herbs and aged fagioli del Purgatorio fills the dining room, grounding the experience in the earthiness of the Tuscia region. Each plate is presented with a quiet sophistication, allowing the vibrant colors of seasonal vegetables and the integrity of the primary ingredients to lead.