The story
Tucked away in the Umbrian hills near Campello sul Clitunno, Trattoria Passo d’Acèra is a hidden gem that draws on the traditions of Amatrice. With a solid 4.4-star rating, this casual, no-frills spot serves real Roman cuisine with top-quality ingredients, generous portions, and fair prices. The welcoming trattoria vibe makes it feel like a local secret worth finding.
Creator JustUs was particularly taken by the fagioli con le cotiche, calling it “the most amazing” — the pork crackling melts in your mouth, beans perfectly cooked. Other standouts include the Gricia, Amatriciana, and Paccheri con Coda alla Vaccinara. Don’t skip the Torta della Nonna, or a grappa to finish. A classic Umbrian trattoria that delivers on substance and soul.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about the soulful Fagioli con le cotiche, praising its rich, rustic depth. The overall vibe is one of warm, unpretentious comfort, where every plate feels like a heartfelt embrace.
“The crackling melts in your mouth, it really melts. Good. Saucy, well-made. The beans are cooked to perfection. I want to die here. Bury me here today. Bury me here.”
“The beans with pork rind were perfect. The rinds melted in your mouth, the sauce was well made, the beans were cooked just right. I'd die here. It's that good.”
What creators say
2 creators have covered Trattoria Passo d'Acèra. Most active: JustUs
A classic Umbrian trattoria where I had the most amazing fagioli con le cotiche – the pork crackling melts in your mouth, beans perfectly cooked.
Dishes mentioned
Fagioli con le Cotiche
The crackling melts in your mouth, it really melts. Good. Saucy, well-made. The beans are cooked to perfection. I want to die here. Bury me here today. Bury me here.
- JustUsLoved
TRATTORIA SPERDUTA : CUCINA ROMANA in UMBRIA — VALE la PENA? · @ 2:19
Trattoria Sperduta is a hidden gem in the Umbrian countryside that serves real Roman cuisine with top-quality ingredients from Amatrice — generous portions, fair prices, and a welcoming trattoria vibe.
Dishes mentioned
Tagliere Misto
They brought us a huge board with prosciutto crudo cut thick, pecorino from Amatrice, local ricotta, ciauscolo, mortadella that seemed homemade, and some other cured meats. Everything was really good — the pecorino was young but very tasty, the ciauscolo was perfectly salty. A great starter.
Lonza Avvolta dal Caciocavallo
This lonza wrapped in caciocavallo comes straight from Amatrice — it's a specialty. I've never tasted anything like it. The caciocavallo around it gives it an incredible flavour, and the meat itself is top quality. I want to go to Amatrice just to find more of this stuff. It's one of the best cured meats I've had since I started making videos.
Gricia
The gricia was served with mezze maniche, lots of freshly ground pepper, and pecorino. The guanciale was perfectly toasted, the pasta was cooked al dente — just perfect. A gricia done as God intended.
Amatriciana
The amatriciana was really good. The sauce had a nice kick, the guanciale made all the difference — salty and flavourful. The pecorino was 100% Roman, very savoury. Pasta cooked perfectly. Two first courses done really well.
Paccheri con Coda alla Vaccinara
The paccheri with oxtail ragu was incredible. The meat was slow-cooked until it melted into the sauce, with that pecorino on top — magical. The pasta was cooked perfectly al dente. I could finish this plate without any problem.
