Trattoria Pallotta
Tucked into a vaulted medieval room just off Piazza del Comune, Pallotta is the kind of family-run trattoria that travel writers have been recommending for decades — and it keeps earning the praise. The menu reads like a greatest-hits of Umbrian cucina povera, executed with quiet confidence.
What to Order
Start with the antipasto umbro: a wooden board of bruschetta with black truffle, crostini with chicken liver, and a few slices of local salumi. It arrives fast, it is generous, and it sets the tone perfectly.
For pasta, order the strangozzi al tartufo nero — thick, hand-rolled spaghetti-like strands tossed with Spoleto black truffle and good olive oil. It is the dish Umbria does better than anywhere else on earth and Pallotta's version is exemplary. Follow it with cinghiale in umido (braised wild boar) if you have the appetite.
The Room and the Ritual
The dining room is stone-walled, low-ceilinged and lit by candles at dinner — romantic without being contrived. At lunch it fills with a cheerful mix of pilgrims, day-trippers and locals who clearly come every week.
Book ahead for dinner in high season (June–September); lunch walk-ins are usually possible if you arrive by 12:30. The house Montefalco Rosso by the carafe is honest, affordable and exactly right with the boar.
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