Pane e Sugo In Viterbo

Nice place, friendly atmosphere, excellent pizza, reasonable prices

We stumbled upon it by chance on our way from Bologna, and it was a truly wonderful discovery: delicious food, friendly and helpful staff, and a welcoming atmosphere. We've been twice and will definitely return as soon as we have the opportunity.

Tough Oxtail and Faulty Timing We landed at this restaurant only because our first choice, a short 300 meters away, was fully booked—a last‑minute alternative that quickly felt like a misstep. -The “Three-Hour” Oxtail Problem The menu leans heavily on regional dishes, but the pricing is ambitious for what arrives at the table (20€ for cappelletti in brodo...). But the most telling example was the Coda alla Vaccinara, a classic Roman oxtail that depends on long, gentle braising to achieve its characteristic tenderness. Ours was served around 8:30 PM, about 30 minutes after our antipasti, and the meat was tough, rubbery, and largely inedible—clear signs it had not been cooked long enough. When I mentioned the issue as we were leaving at 9:00 PM, the owner offered an extremely curious defense: he claimed the dish had been cooking since 6:00 PM, insisting that “by 9:00 PM, it has been three hours.” Interestingly, his logic ignores the simple fact that if the plate reached the table at 8:30 PM in an undercooked state (as it was surely taken off the burner before), the remaining half hour on the clock does nothing much for the diner. The result was not a slow-braised specialty, but a complete failed execution with an even worse excuse. - Service vs. Management The service was the evening’s saving grace. The Italian‑Russian waitress who looked after us was attentive, professional, and genuinely kind, doing everything within her reach to make the experience pleasant. Unfortunately, her efforts were undermined by an owner who chose to argue over timing rather than acknowledge a clear kitchen misstep, offering neither apology nor meaningful concern. -Food, Wine, and Final Verdict The food: Regional dishes priced at a premium, with the oxtail in particular poorly prepared and another meat dish with suspicious meat conditions. The wine: Sensibly priced and perfectly acceptable for the level of the restaurant. The management: Defensive, dismissive, and unwilling to take responsibility for an obvious problem.For diners in the area, the advice is simple: walk the extra 300 meters to your first choice—or almost anywhere else. A gracious waitress and a fair bottle of wine cannot compensate for a kitchen that mishandles its signature dishes but above all a boss who seems uninterested in getting them right and is unable to apologise.

Good pizza, very friendly staff, fair prices, and a nice place. Recommended!!

The food is very good, and the price is right. The pizza is delicious.

A quick lunch during work; we tried the cacio, pepe, guanciale, and white ragù. Everything was delicious. We would have preferred the polenta, which was on the menu, but they told us it wasn't ready... The wait was a bit long because of the umbricelli, but the handmade fettuccine was spectacular...