The story
Nestled in the Umbrian hills outside Montefalco, Camiano Piccolo is a simple, homey Bib Gourmand trattoria that, as creator Sentieri Golosi puts it, delivers “exactly what you'd expect from a place like this.” With a 4.5-star rating, it offers excellent traditional cuisine and generous truffle dishes, all set against a beautiful, scenic backdrop.
The menu leans into regional classics: Prosciutto di Norcia IGP Tagliato al Coltello leads, followed by Stringozzi al Tartufo Nero Umbro and Gnocchi di Patate di Colfiorito al Ragù. Heartier options include Porcaccia di Maiale, while Verdure Gratinate and Tozzetti con Sagrantino Passito round out a meal that feels both rustic and refined. A true family-friendly spot for those seeking authentic Umbrian flavors.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Camiano Piccolo’s verdure gratinate earns highest praise, with reviewers lauding its earthy, comforting depth. The overall vibe is one of rustic, heartfelt simplicity that feels both humble and luxurious.
“We took gratin vegetables — tomatoes, aubergines, courgettes and onions. The onion is strong, good. The cherry tomato is very sweet with a soft skin, not annoying at all. Even though we're out of season, the aubergines are very good and nice and crunchy. The courgettes are that variety a little bigger but short — my great-grandmother used them for stuffed courgettes. The tomato is very sweet, sugary. Long live the onions!”
What creators say
1 creator has covered Camiano Piccolo. Most active: Sentieri Golosi
A simple, homey Bib Gourmand trattoria in the Umbrian hills with excellent traditional cuisine, generous truffle dishes, and a beautiful view — exactly what you'd expect from a place like this.
Dishes mentioned
Prosciutto di Norcia IGP Tagliato al Coltello
This ham is cut with a knife, so it has a very meaty effect that I really like. It's not too aged, so the meat is still quite soft with a decent bite. It's both sweet and salty at the same time — the sweet part comes first, then the salty finish. The aroma is all there, you can tell it's a good ham from good pork. It goes perfectly with this bread, like Olivia and Popeye.
Stringozzi al Tartufo Nero Umbro
You can see these stringozzi are handmade — they're irregular, all different. Stringozzo is a typical pasta from the Foligno and Spoleto area. There's more truffle than pasta! The consistency of the stringozzo is excellent, it's made with just water and flour. The black truffle smells much stronger than the flavor, but there's so much of it that it actually tastes very truffle-like too. The pasta is nice and calloused, an enjoyable dish. The truffle has a very delicate flavor, not super strong, with a slightly crunchy texture. Good, good, very delicate.
Gnocchi di Patate di Colfiorito al Ragù
I'm very curious about these gnocchi, especially with Colfiorito potatoes. These potatoes have a slightly different taste, they're very compact and almost dry, which goes very well with the ragù. The consistency of this gnocco is not like baby food — it melts, but it's the right potato. The ragù is very good, more tomato-y than ours, but it goes perfectly with this gnocco because it really needs sauce. I think they cooked the meat separately and the tomato sauce separately, then assembled them later, so you can taste the two things distinctly. It definitely needs Parmesan — now it's a complete dish. Good!
Porcaccia di Maiale
This is a capocollo steak passed in grated bread seasoned with aromatic herbs and lemon, then oven-cooked. It's really gratinated on one side. It's very rich in flavors, super tasty on its own — there are so many flavors inside. It has a vague aftertaste of cooked ham, roasted ham. Inside it's very tender, and on top the breading makes it a bit crunchy. You can smell all the herbs coming through. It goes very well with lemon too — it degreases it and rebalances it. Good, good!
Verdure Gratinate
We took gratin vegetables — tomatoes, aubergines, courgettes and onions. The onion is strong, good. The cherry tomato is very sweet with a soft skin, not annoying at all. Even though we're out of season, the aubergines are very good and nice and crunchy. The courgettes are that variety a little bigger but short — my great-grandmother used them for stuffed courgettes. The tomato is very sweet, sugary. Long live the onions!
