Trattoria da Emma In Roè volciano

Authenticity and quality without compromise

Amazing place, even though the service was impeccable on Ferragosto. The ingredients are top-quality, perhaps not advertised enough, from the rosehip jam that accompanied the locally sourced sheep's milk ricotta to the Senatore Cappelli flour used for the tagliatelle. The rediscovery of ancient flavors. The atmosphere is very familiar, making you feel right at home. Kudos to the entire staff; we'll definitely be back to try the ravioli with ricotta and orapi next spring.

We stumbled upon this place by chance, as it was almost the only option in the area for dinner. The choice was spot on, the food was delicious, and the service was excellent. We even asked for seconds on some dishes because they were so delicious. The prices were absolutely fair.

The best, we ate very well, the first courses were fabulous, the second courses even better, the porcini mushrooms were delicious, we will be back soon, thanks again.

A very typical restaurant immersed in the Monti della Laga. Excellent homemade food, very helpful and friendly staff, generous portions and honest prices. We will be back soon thank you very much!

A family atmosphere surrounded by greenery and tranquility... Where the owner welcomes you and makes you eat 0 km products.. in the homeland of the porcini mushroom they couldn't be missing... The porcini mushrooms were fabulous, they looked like a steak... delicious... The ravioli then homemade in the morning with mountain ricotta and spinach that grows from 1800 MT up... they were delicious.... Update to today 1 May 2025.. the ravioli with home-made ricotta and nettle and wild fennel were disarmingly delicate, delicious, I could have eaten a kg... The fried mushrooms were delicious... The panna cotta made by them.. very good.... Mammamia. Well done.. there are few places where you eat really well. Compliments.