Trattoria e Bottega Settembrin

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Tradition, authenticity and human warmth

Each offering begins with a focus on local specialties and artisanal products, such as fresh pasta and pastries handmade in our workshops in Graveglia. Here, we make pansoti and ravioli according to historic recipes, using fresh, select local ingredients, respecting the authentic flavors of Ligurian tradition.

Our history. Since the 19th century, Settembrin has been synonymous with good food and tradition, values we jealously guard.

The history of Settembrin was born from a love for his homeland and a passion for Ligurian cuisine. What else could have inspired our trattoria?

Rumors swirling through the narrow streets of Graveglia say it all stems from a certain Domenico Rivara, born in Nè in the first half of the nineteenth century. For work reasons, after getting married, he decided to move to London. When he returned to his native Liguria, he put the money he earned to good use by buying an old farmhouse on the road, along with an adjacent stable. It was 1863. It was a place of countless opportunities, and in fact, Rivara opened three different yet complementary businesses: an inn, a butcher’s shop, and a grocery store. The inn, in particular, was an immediate success. Farmers from the valleys began supplying him with wine, known locally as “Settembrino.” Thus, almost by accident, the name “Settembrin” was born. This is how the first ravioli, the first cima alla genovese, and even the first fried dishes at Settembrin were created. A simple, humble cuisine, dictated by Mother Nature, yet always delicious. From 1863 to today, Settembrin has preserved the secrets of ancient Ligurian cuisine, prepared daily following traditional recipes passed down from generation to generation. Our mission is to preserve history and share the flavors of tradition with all our customers, Domenico Rivara’s greatest legacy.