Trattoria Paganuzzi

Still as busy as we found it years ago, with families and friends teams from neighbouring areas. A couple of items were just perfect as we found so many four years ago: fiocco among pork cold cuts, tortelli (pear-shaped, with-a-tail , fresh ravioli-like pasta filled with cream, cheese and parsley), and picula de caval a horse minced meat ragout. Others were just ok. Most significantly torta fritta , the pork suet-fried puffed pastries that go with cold cuts and are the paragon of quality in this kind of simple restaurant were more greasy and less uniformly cooked than usual. The light, fizzy, simple and slightly bitter red house wine was a great match with the dishes. Cakes were fine and price was reasonable at less than 30 Euro per person, if not especially good given the quality. I hope they recover soon or this is a unusually average cooking day, as the full house would suggest.

Quick and friendly service Delicious, fresh and local good Gorgeous place (inside) The service is really great : they make sure everything is fine and ask if you want more. There's just nothing better we could ask for. Go there for a big local meal.

Amazingly good, simple, hearty local specialties. Served kindly and quickly, and accurately, even with a full room and multiple large parties. Very simple settings, noisy and still pleasant patrons. The archetypally local, traditional menu includes starters with sliced cured meats, pickles and deep fried dough (prosciutto, culatello, salame, salame cotto, coppa, pancetta, giardiniera di verdure, torta fritta), half a dozen options for each of first course, second course and dessert. For first course we tried risotto with mushrooms, pisarei e fasò (bean and fresh pasta), tortelli (similar to ravioli) with cottage cheese and herb filling, so good that sauce is served separately and most of us had them plain to best savour them, anolini (similar to tortellini) in meat broth. The beans pasta was the only one just ok. Few of us dared have second courses too, and we all enjoyed freshly hashed horse meat very much yes, raw, that's the very point! Hashed, not minced, of course. We tried many of the half a dozen cakes and pies, all between very good and great. Red wine (likely Gutturnio) is simple, mercifully light and pleasant. On leaving, we had an immediate surprise an extremely reasonable bill and a later one we felt much lighter than we usually do after such unusually abundant meals, a testament to quality of ingredients and preparation.

Typical restaurant of this area. Genuine food made at home. Fresh, seasonal dishes. the staff is very friendly. Delicious salumi with torta fritta, excellent are the pisarei e faso (typical pasta with beans) and anolini in broth (meat ravioli). if you want to feel the genuineness of this territory area, this is the right place to go.

Quick and friendly service Delicious, fresh and local good Gorgeous place (inside) The service is really great : they make sure everything is fine and ask if you want more. There's just nothing better we could ask for. Go there for a big local meal.