Osteria Ndo' Save'rie Lu Conte In Bovino

A very pleasant experience. A true leap back in time, with its strengths and weaknesses. Simple, flavorful, and substantial cuisine, with some ingredients clearly artisanal (I challenge you to find industrially produced asparagus, thickly sliced ​​eggplant, or red garlic in oil), others plucked directly from the supermarket shelf (mushrooms, and something else). Mr. Saverio will tell us that everything is family-made, and we pretend to believe him; the fact remains that the primosale caciotta and the aged cheeses didn't have the air or flavor of Galbani or Auricchio. The ragù with pork rinds is prepared only by those who want to offer truly local recipes, as is the prosciutto, cut into chunks rather than slices. So I understand many people's doubts (the dining room kitchen is admittedly not the most hygienic, and the chef doesn't seem to be up to HACCP standards, and even the bathroom is for those who know how to adapt), but I believe that if you enter an osteria in the right mood, you won't leave disappointed; it's a leap back in time, and in the 1960s, osterias were like that. To those who feel cheated by the innkeeper and the chef, I offer De André's words: "If you think and judge like a good bourgeois, you'll condemn them to five thousand years plus expenses. But if you understand, if you search for them thoroughly, if they aren't lilies, they're still children, victims of this world."

In an age where "traditional" cuisine often means shortcuts and superficial nostalgia, Osteria n'do Saverio lu Conte is a breath of fresh air. Here, tradition isn't an aesthetic, it's a conscious practice. Let's start with the appetizer. Mixed bruschetta prepared to order with creams of wild herbs—not store-bought herbs, herbs picked on the trail. Caciocavallo, dried tomatoes, pistachios. Nothing extravagant, everything perfectly proportioned. The cheeses of the San Lorenzo Valley are where the vision becomes clear: goat's ricotta and four primosales, each with its own identity (orange, lemon, walnut, arugula). These aren't gimmick variations; they're the result of genuine research. The first course, "t'agg invitet a maccarun e carne," is made with re-milled buckwheat semolina. Simple? Yes. But behind that choice lies the understanding that buckwheat has a lower gluten content, better digestibility, and a more delicate flavor profile. It's cuisine that thinks. The second course is where everything converges: 'u soffritt, the dish that defines Bovino cuisine. Black Salecchia pig, raised on acorns, not industrial feed. The difference is evident in every bite—meat that tastes of something, that smells, that tells a story. Low in fat, low in cholesterol, but full of flavor. The aged cheeses paired with apple and pear demonstrate an understanding of gastronomy that goes beyond the recipe book: the vitamins in the fruit neutralize the salts of aging. It's science applied to pleasure. The farm's olive oil, the family's local wine, the absence of artifice—everything contributes to an experience that is not touristy, it is authentic.

Truly excellent! A historic and informal venue, with excellent quality ingredients enhanced by expert cooking and harmony. Fruit, vegetables, cheeses, and meats compose the intense bouquet!

We had a wonderful experience at Saverio's osteria in Bovino. He's incredibly kind, professional, and attentive to his cooking and explaining each course. The atmosphere is welcoming and rustic. The food is fantastic, delicious, and made with love and care. Try it, you won't be disappointed!

A truly authentic experience: you enter Saverio's home and enjoy traditional local dishes with him. A must-try.

There are places where food speaks volumes about who prepares it, where it comes from, how it was grown and raised. Osteria n'do Saverio lu Conte is one of them. As soon as I tasted the bruschetta appetizer—freshly prepared with creams of wild herbs gathered along the trails—I knew I was about to experience something different. The caciocavallo, sun-dried tomatoes, pistachios: these weren't just ingredients, they were conscious choices. Then came the cheeses from the San Lorenzo Valley, goat's ricotta, and four varieties of primosale. Each bite had a different texture, a different flavor. Orange, lemon, walnuts, arugula—not arbitrary additions, but harmonious combinations that made sense. The first course, "t'agg invitet a maccarun e carne," is homemade with re-milled buckwheat. As I ate it, I thought about how much awareness lay behind that choice: reduced gluten, greater digestibility, a lightness that doesn't compromise flavor. It's the kind of detail that separates ordinary cuisine from extraordinary. The second course was a moment of culinary epiphany: 'u soffritt, prepared with the best cuts of the Salecchia black pig. An acorn-fed meat that you can taste in every fiber. Low in fat, low in cholesterol, but with a flavor that takes you back to the roots of things. The aged cheeses paired with apple and pear? It's like discovering that two things you thought were separate actually complement each other perfectly. The farm's olive oil has the scent of the earth. The local family wine is drunk as if it tells a story, generation after generation. Eating here is not a habit: it's an act of awareness. An uncompromising celebration of the land, tradition, and quality.

If I could give more than 5 stars, I would without hesitation. Entering 'n'dò Savérie' isn't simply about lunch or dinner, but about embarking on a journey through time and the soul of this land. As soon as you cross the threshold, you're enveloped by a scent you thought lost: that of Sundays spent with family, of slowly simmering sauce, of real bread. The atmosphere within these stone walls is magical, intimate, almost sacred in its rustic simplicity. The food? Moving. Forget tourist menus or forced reinterpretations. Here, every bite tells a story. The appetizers are a triumph of local flavors (the cured meats and cheeses seem hand-picked with love), but it's the first courses that are truly heavenly: homemade pasta with the perfect texture to hold the rich, authentic toppings. You can feel the expert hand, the quality of the locally sourced ingredients, and the passion. And then there's Saverio: not just a simple host, but a true guardian of tradition. His hospitality makes you feel not just a customer, but an honored guest in his home. A rare gem nestled in one of Italy's most beautiful villages. If you pass through Bovino and don't stop here, you've only seen half the beauty of the town. Unforgettable.

Welcoming place, excellent food, it felt like spending a day at home with friends.

The experience in the village was remarkable: the food and hospitality were outstanding. Saverio and Damiano were fantastic. Highly recommended.

Very good traditional local food. The owners are welcoming and friendly. A truly unique place, worth a try.