Trattoria Elisa In Castello di serravalle

Excellent restaurant pizzeria, I passed by chance one evening for dinner, excellent tortellacci walnuts gorgonzola, tripe with sauce very good and legendary desserts, a fabulous mascarpone with cream of nutella and pistachios... staff present and never intrusive, it will definitely be put among my favorite places.

Delicious pizza, friendly service, will definitely come back!!

Excellent traditional cuisine, carefully prepared and with quality raw materials

About this place I can only say good things, location, staff, food and quality price…all excellent! Highly recommended.

I stopped for lunch and ate tortelloni burro e salvia very good, staff kind and fast. The environment very neat and clean, pity that they do not have a fixed price menu, but they still have good prices.

Good prices and clean environment. I recommend starters of cold cuts and cheeses. Pizza dough with flaws. Recommended if passing through without too many demands

Pizzeria e trattoria del paese, con piatti tipici e buona qualità. Il personale molto cortese e sollecito. Sono passati più volte per sentire se andava tutto bene. Spero di tornare...

Excellent original dishes presented with imagination

Cucina spettacolare e veramente curata in ogni minimo dettaglio che racconta i sapori davvero come quelli di una volta, location suggestiva… sei proprio a casa … i titolari e lo staff tutto disponibili e gentili. Massima professionalità. CONSIGLIATISSIMO

Easter Sunday. Of course, we had reservations, wives, brothers-in-law, children. The place was full. The agreed menu included an appetizer with carne salada and a caprese "in the basket"; with curiosity, we wait. With great education and true kindness, the dining room staff offers us a large flower of pizza dough, with mozzarella and tomato in the center. Very impressive and scenic, but, above all, excellent, especially when accompanied by salted meat. Without haste, but at the right time, the balanzoni arrive: pasta (what flour was it?), mortadella mixture in perfect balance, like a great gourmet. Unfortunately, by eating it, even slowly, the plate becomes empty. The grilled meat then arrives, well spiced, carefully salted, with sausage, rib, coppone and chicken: I usually don't eat chicken, because it tastes more like an antibiotic (semi-synthetic penicillin, often) than like meat. This, however, was truly chicken, with the meat scented by the smells, firm and not very crumbly, from poultry raised as in the past, as it should. Finally, the tiramisu: not being a dessert enthusiast, writing that I can't wait to return to taste it again may seem exaggerated, but that's not the case. Between balanzoni and tiramisu I really couldn't decide which could be proclaimed the best. Thanks for the experience: this time you have outdone yourself.