The story
Tucked into a quiet vicolo in the medieval hill town of Blera, Trattoria da Pappetta is the kind of rustic, no-frills spot that rewards the detour. Creator Braciamiancora, who “braved the storm” to get there, describes it as a cozy trattoria with a convivial atmosphere. The antipasti shine, particularly the fagioli con la cotica—beans slow-cooked with pork rind—alongside a coratella that sets the tone for the meal.
The pasta lineup leans hearty and local: fettuccine al ragù di pecora and fettuccine al cinghiale are both solid picks. Second courses like cinghiale alla cacciatora and maialino are decent if not revelatory, and the meal rounds out with a ciambellina al vino, a simple wine-soaked cake. It’s rustic, unpretentious, and worth the trip—minor hiccups aside.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the deeply savory, offal-rich Coratella, praising its rustic authenticity. The overall vibe is one of unpretentious, soulful Roman home-cooking that feels both humble and masterful.
“This coratella is very rustic, with a good amount of onion and a bit of tomato passata. The chilli pepper is noticeable. It's very good — I'd give it an 8 out of 10 — but between the two starters I preferred the beans.”
What creators say
1 creator has covered Trattoria da Pappetta. Most active: Braciamiancora
- Loved
Braciamiancora
For this RESTAURANT we braved the STORM · @ 2:22
A rustic trattoria in Blera, born from an old cellar, with a convivial atmosphere, no Wi-Fi, and honest home-style cooking — the bean starter is a standout, the first courses were mixed, but the second courses and the overall experience make it a place I'd recommend to a friend.
Dishes mentioned
Fagioli con la Cotica
These beans are really flavourful, and using the pork rind is a clever move — sometimes the rind can be invasive, but here it's cut into small pieces so it doesn't overpower the borlotti beans. Everything is very balanced. I'd say these are perfect.
Coratella
This coratella is very rustic, with a good amount of onion and a bit of tomato passata. The chilli pepper is noticeable. It's very good — I'd give it an 8 out of 10 — but between the two starters I preferred the beans.
Fettuccine al Ragù di Pecora
I was a bit disappointed. When I order a ragù di pecora in a place like this, I expect the flavour of the sheep to really come through. But here the sheep doesn't sing — it's cooked with a very fine mince and carrot, like a Bolognese ragù. No, no, no. The sheep must be felt.
Fettuccine al Cinghiale
The wild boar ragù was good — flavourful, moist, and tasty. Even if you're not very hungry, you want to eat it because it's so savoury.
Maialino al Forno
The pork was cooked well, and the skin was very good — a few little hairs left, as it should be. But it arrived a bit cold, which is a shame. It would have had a higher rating otherwise.