Nu' Trattoria Italiana dal 1960 In Acuto

Can you be alternative by cooking traditional cuisine? Try it. You enter the restaurant, and on the right you find a lady rolling out the pastry and making ravioli, tortellini, spaghettini. The owner immediately disappoints you: "it's just a show, I'll give you the Rana tortellini", an oblique look. The room is large, a central counter with various things, an open kitchen, the wine list is displayed on a sideboard: take the bottle you want, turn it around in your hands. The lady who follows you tells you "it's good". Almost all Cesanese ("look, the origin is from Affile, not from Piglio"). Ok, let's think about eating. No, he'll take care of it, he's the cook. Fixed menu, they don't even tell you. But if there is an allergic person at the table, be extremely careful. You don't get a second-rate dish, but always a great choice, or something built on the intuition of the moment. So you wait and enjoy. Here is the tradition. There is, but... Tortellini with broth flavored with bay leaves and rosemary (the plants are in front of the window). That pastry you saw, very thin (but not too thin, he says, which must mediate the meeting of the filling with the broth. Sublime. The carpaccio, with a reduction in which each ingredient has its role, plays as a team. Bean soup , onions and baked cabbage; that flavour, that slightly bitter aftertaste. The mixed salads or vegetables, or the intense heart of veal. Here too, every nuance of the reduction, of the cooking, reveals a very sensitive hand, a search for a result that is never taken for granted. Pleasure. Even with dessert. And he who weighs your reactions to each dish, explains the reason for the ingredients, the reason for his choices.

È sempre un piacere tornare in questo ristorante, non delude mai. Prodotti ottimi, menù di sapori antichi rivisitati con grande maestria, servizio gentile e attento. Complimenti a tutto lo staff.

When cooking is art, vision, inspiration, even simple dishes can transport you high, giving you a unique experience. Tradition is wisdom, wisdom is art, all expressed in a dish with many intense yet perfectly balanced flavours. We dined accompanied by a playlist of blues songs, appreciating the suggestions of a friendly and courteous hostess. Wonderful evening. Thank you free cook!!!

Exceptional, but what is exceptional is not the chef full of himself and his ego. The guys in the room are exceptional, the woman who prepares the pasta by hand instantly, the effort of those in the kitchen who prepares and arranges the dishes is exceptional. Everything was delicious, like a trattoria but well looked after.

A moving experience, and they were "only" at the restaurant, who knows in the Ciociare Hills... A genius in command and an excellent staff, it is difficult to describe the intensity of the passion of those who seek the truth and find it in the essence and in its territory. Homo faber of his destiny, transports you into a world of emotions to be preserved as inspiration. Thank you 🙏🏼

Excellent dishes, very original

Unico ristorante che per finire tutte le portate devi prenotare u na camera per la notte. Esageratamente lenti

Che bella scoperta,staff molto cordiale, piatti ottimi con una buona materia prima e interessanti accostamenti di sapori.Tortellini talmente buoni che ci siamo portati via per la cena(la signora che gli faceva di una gentilezza unica).Rapporto qualità prezzo ben bilanciato.Consigliatissimo torneremo!!

Fantastica trattoria in mezzo agli ulivi Proprietario colto è molto cordiale Antipasti tipici della zona Primi ottimi zuppa inglese e cannoli super Veramente da consigliare