Nu' Trattoria Italiana dal 1960 In Acuto

A complete culinary experience. The chef combines the highest quality ingredients, playing with unusual yet harmonious pairings. The result is a journey through his vision of cuisine, where flavors are clearly defined and each dish has its own identity. Successful pairings and a varied, comprehensive, and original menu. The menu changes constantly according to the seasons, all accompanied by courteous and attentive service in an elegant and pleasant atmosphere. Highly recommended.

I never write down how much I spend, but €55 per person for such a fantastic lunch, with a menu we'll never forget, along with excellent wine... What can I say, good money. I'll be back soon. Thank you.

Welcoming venue Excellent and consistently attentive service The dishes are refined and carefully prepared Excellent value for money

Salvatore Tassa is beyond discussion. Nor are his collaborators. He is a culinary excellence.

It's not just a lunch, but a true gastronomic experience, thanks in part to the length and number of courses. From appetizers to first courses, from main courses to dessert, including the bread, everything is prepared with care and carefully selected ingredients. The freshly prepared vermouth also deserves special mention. We'll definitely be back.

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.