Trattoria del Moro Aronne
On a narrow lane just off Corso Cavour, Trattoria del Moro Aronne has been feeding Orvietani for decades with the kind of unfussy, ingredient-led Umbrian cooking that never goes out of fashion. The handmade pici all'aglione — thick spaghetti in a slow-cooked tomato and garlic sauce — is reason enough to visit.
What to Order
Start with the antipasto Umbro: a board of local cured meats, chicken liver crostini and bruschetta drizzled with cold-pressed Orvietano olive oil. The pici all'aglione is the non-negotiable primo — the pasta is rolled by hand each morning and the sauce uses the large, sweet aglione garlic of the Valdichiana, which is milder and more digestible than standard garlic.
For the secondo, the wild boar stew (cinghiale in umido) slow-cooked with juniper and red wine is outstanding in cooler months. Wash everything down with a carafe of the house Orvieto Classico, sourced directly from a local producer.
The Room and the Welcome
The dining room is small — perhaps ten tables — with stone walls, terracotta floors and a general atmosphere of benign chaos that signals a kitchen too busy cooking to worry about interior design. Reservations are strongly advised for dinner and for weekend lunch.
Service is brisk but genuinely warm; the owners speak enough English to guide first-timers through the menu, but pointing enthusiastically at what neighbouring tables are eating works just as well.
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