/Settimio’s Montblanc

Settimio’s Montblanc

I am a firm believer that if you are going to eat sugar, you’d might as well go all the way. Don’t dissolve it one bit. I want to feel the crystals grind between my teeth. A dessert at Settimio on Via del Pellegrino in Rome allows me to do just that. I am speaking of Montblanc, a sacchariferous mound of whipped cream, meringue, chestnut paste, and bits of marron glacé. It is so sweet it makes my teeth hurt just to think about it. But, for me, that is not a bad thing.

2016-01-07T03:42:12+00:00 February 8th, 2010|Categories: Carbs, Daily Food Photo, Rome & Lazio, Sweets & Dessert|6 Comments


  1. Rossella February 9, 2010 at 8:11 pm - Reply

    Have you been to Sesta? The made a one portion Mont Blanc to bring home with you.
    When I go to Albano I take a cappuccino at Fortini with a Cornetto and then Sesta spending time to decide which pastry choose.

    • Katie February 9, 2010 at 10:28 pm - Reply

      i havent been to sesta in forever. i am sad to say that i dont get to the castelli as much as i used to. albano, ariccia, and castel gandolfo were once regular weekend destinations for food and drink but now i dont have weekends free anymore!

  2. Chestnut Season in Rome November 5, 2010 at 12:22 pm - Reply

    […] al Pellegrino’s Montblanc: This old school trattoria serves lots of things that I like, but their Montblanc is something that I love. It is a cloying (I mean this in a positive sense) mountain of whipped […]

  3. My Very Best Bites of 2010 January 2, 2011 at 7:28 am - Reply

    […] Fried zucchini flowers at Piperno Fried rice ball with porchetta and Frascati wine at Sforno Montblanc at Settimio Cacio e pepe at Roma Sparita Potato chips with liquorice powder at Open Baladin […]

  4. […] a limited selection of first and second courses and contorni (vegetable side dishes). Somehow the montblanc makes up for the place’s […]

  5. Marianne February 28, 2018 at 3:43 pm - Reply

    We had the Montblanc so many times at Settimio while we lived in Rome, it was to die for. Would you know of a recipe that would yield a similar cake?
    Thank you,

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