Nu' Trattoria Italiana dal 1960 In Acuto

Calling it a trattoria is an understatement. Chef Tassa's skill and creativity are evident here too. The plant-based appetizers are truly incredible, especially the cabbage and artichoke! The homemade pasta is noteworthy, with special mention for the fact that the lady who prepares it makes it right there in the dining room. Overall, an experience worth repeating at a super fair price!

A true culinary gem in Lazio, definitely worth a try. Traditional dishes revisited with masterful skill, using top-quality ingredients and a predilection for plant-based dishes. The tasting menu is rich and varied. The service is excellent, too!

If I could, I would have given it 6 stars, because expectations were fully met. It says "trattoria" on the outside, but this place is much more. Chef Salvatore Tasso, owner of Osteria Ciociara, which is just a few steps away, has decided to give his dishes a more homey feel, starting with "humble" ingredients and revisiting them with a modern twist. Speaking with the chef, he told me that the multi-Michelin-starred Niko Romito began his career at his restaurant. Let's get to the food: the menu changes daily, depending on availability and seasonality. There's only one way to go, a tasting session that I encourage you to try; you won't regret it. As a welcome, I was served a slice of focaccia with cherry tomatoes and Taggiasca olives, followed by a savory maritozzo with sautéed broccoli, locally sourced ricotta, and mustard. We can't leave out the "lady of the puff pastry"—excuse the expression—in fact, I don't know if she's the chef's wife, but it was truly a pleasure to see this lady preparing the pastry for the tortelli filled with mortadella and cheese in a beef broth flavored with bay leaves and rosemary, rather than preparing the "fini fini," egg pasta, of the thinnest thickness, topped with charred tomatoes, pecorino cheese, and mint. A round of applause. Anyone who's never eaten vegetables will be in for a treat. The tasting began with simple local produce, revisited with a modern twist using smoking and grilling techniques that only chefs of a certain caliber can master. How could we not mention cabbage and broccoli cooked with a special technique, that of being wrapped in straw and then placed on the grill? And that's not all: she combined four types of peppers to create a sauce, very pleasant with wine, while for the base she used beetroot. Until yesterday, I thought it was impossible to create a tasty dish using only mixed salad greens, but I was wrong. Using just three main ingredients, he created a culinary masterpiece, capable of creating a perfect balance between late Treviso red radicchio, mixed salad greens, oil, licorice, and Sardinian pecorino cheese, specifically chosen to give it a sweeter note since it is less mature than the Roman variety. The cavolo nero, cooked without boiling but rather placed raw directly on the grill, was also excellent. It was essentially a dry soup, but with the addition of carrots that added depth and sweetness to the dish. For the second course, roast beef with its pork ribs reduction. An unexpected culinary journey, here tradition merges with innovation, a perfect combination. Cost €58.90 including desserts.

An exceptional experience, from the service to the various courses, the details that make the difference. The first of an endless series.

Best restaurant in Ciociaria. Welcoming, with excellent ingredients and the creativity of the great chef Tassa. A true "starred" trattoria.

Wonderful experience, excellent pairings, but above all, sublime cuisine. We had the tasting menu, and it was generous. Excellent value for money.

YES, A TRATTORIA, BUT YOU CAN FEEL THE HAND OF A STARRED CHEF If you decide to book at this trattoria, you need to take your time because the cuisine is express and there are nine courses (not just samples!). We're talking three appetizers, three first courses, a second course with two side dishes, and a dessert. All excellent, with the ingenious additions that our chef Salvatore Tassa has accustomed us to. Definitely worthy of mention are the Ravioli with Mortadella and Parmesan in Rosemary Beef Broth, made by the Signora who prepares them at an open counter along with all the pasta, as well as the Cannoli Dolci to finish. Also worthy of mention are the Cauliflower and Chestnut Soup, or the Tagliolini with Burnt Tomato and Pecorino. The Goat Soup, followed by roast goat and broccoli, is also excellent. Or the Mixed Salad with Licorice Oil and Pecorino. For those of us who don't eat meat, like me, there's no problem: the ravioli were made with potatoes and pecorino cheese. Superb. Instead of the kid, they served me grilled Primo Sale with mint-flavored Pioppini mushrooms. To finish, a homemade ricotta cannoli with caramel. With a good Cesanese di Affile, mineral water, and two coffees, €71 per person. (About €8 per course!!!)

No comments, you just have to try it and enjoy every single dish

A sensory journey through lost flavors. Autumn peasant cuisine meets the mastery of "Libero Cuciniere," Chef Salvatore Tassa, who pampered and entertained us, stimulating every taste bud with his dishes!!!