The story
Tucked away in the countryside of Acquapendente, Ciccio a la Capannaccia is a trattoria that earned its stripes by winning the TV show 4 Ristoranti in 2016. The setting is warm and homely, and according to the creators at JustUs, the service is “perfect.” This is deeply local cooking, built on game, fresh pasta, and antipasti—all paired with excellent regional wines.
Dishes here are rooted in the territory: think Prosciuttino DOC, Pappardelle al Ragù di Lepre, and a Coscia di Maiale con Arista. Even the vegetables shine, as with the Roman-Style Artichokes and Broccoletti Ripassati. JustUs called their visit an “exceptional meal,” and the careful, traditional approach makes this a genuine hidden gem worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
“Fried artichoke with a very light batter, just floured and dipped in egg and fried, the classic grandmother's batter. It's not crunchy but with the artichoke it's very pleasant, cooked to perfection. Fresh, not an industrial product, great stuff.”
What creators say
1 creator has covered Ciccio a la Capannaccia. Most active: JustUs
- JustUsLoved
MANGIAMO in una TRATTORIA di CAMPAGNA VINCITORE di 4 RISTORANTI | CICCIO a la CAPANNACCIA · @ 0:41
Ciccio a la Capannaccia is a countryside trattoria that won 4 Ristoranti in 2016, where we had an exceptional meal with perfect service and a warm, homely atmosphere. The food is deeply rooted in the local territory, with game, fresh pasta, and Antipasti of the highest quality, all accompanied by excellent local wines.
Dishes mentioned
Prosciuttino DOC
We have a prosciuttino doc that seems like a mortadella-style preparation, a novelty for me. I'm very curious to taste the aroma. Through aging, game meats lose that wild flavor and sweeten. The fact that it's lightly seasoned is a plus, incredibly delicate. You can smell the aging, those noble molds that preserve the salumi form, and the fat absorbs those notes. Good, good, good.
Salame di Cervo
The deer salami is 100% deer, lean and fat parts. It's good, really good, I expected it to be a bit more aged but it's fantastic. You can taste the quality of the meat.
Pinza al Rosmarino
This pinza has 48 hours of leavening, three types of flour: wheat, soy, and durum wheat. A little bit of sourdough to make it more airy. The rosemary pinza is simple but perfectly made, the oil and rosemary enhance the flavor. It's out of this world.
Carpaccio di Carciofi con Scaglie di Grana
The artichoke carpaccio with grana shavings is not a given, because the metallic note of artichoke is often invasive, but here with the citrusy part of lemon, grana, and black pepper it's out of this world. A simple pinza done perfectly.
Roman-Style Artichokes
Roman-style artichoke cooked in a pan, with breadcrumbs, mint, a touch of garlic, plenty of oil. It's butter, soft as butter, world-class. The mint is light, the garlic light, delicate. It's perfect, I love it, pure pleasure.
