The story
In the small town of Campoli Appennino, Da Peppe is a trattoria that feels frozen in time. As Braciamiancora notes, this is where 92-year-old Peppe himself mans the grill, turning out incredible lamb and pasta dishes built around fresh local truffles. The vibe is old-school, no-frills, and walk-in-friendly, with outdoor seating for casual family meals.
The menu delivers on the promise of generous portions at low prices. Braciamiancora highlights the Abbacchio alla Brace (grilled lamb) and Fettuccine con Tartufo e Porcini as standouts, alongside Antipasto Misto, Polenta con Spuntature, and house-made Ciambelline al Vino. It’s an unforgettable, unpretentious experience that captures the heart of Roman-Italian cooking.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Da Peppe’s antipasto misto earns the highest praise, a vibrant starter that sets the tone for a meal described as warm, rustic, and deeply satisfying.
“The antipasto is decent, but compared to the other dishes it's the weakest course. I always order it hoping for something warm like tripe or offal, but it's just okay. If you're hungry and curious, go for it; if you want to save calories, skip it.”
What creators say
1 creator has covered Da Peppe. Most active: Braciamiancora
- Loved
Braciamiancora
La TRATTORIA economica dove il GRIGLIATORE ha 92 anni · @ 2:25
Da Peppe is a timeless trattoria where 92-year-old Peppe grills incredible lamb and pasta dishes are made with fresh local truffles — generous portions, low prices, and an unforgettable old-school atmosphere.
Dishes mentioned
Antipasto Misto
The antipasto is decent, but compared to the other dishes it's the weakest course. I always order it hoping for something warm like tripe or offal, but it's just okay. If you're hungry and curious, go for it; if you want to save calories, skip it.
Fettuccine con Tartufo e Porcini
This fettuccine is a solid 9/10. The truffle is fresh — I can tell it's an uncinato from the smell and structure — and the porcini are there but not overpowering. The oil is good, the seasoning is right. It didn't look like much, but the flavour is incredible. I added Parmesan but honestly it didn't need it; it was perfect as served.
Polenta con Spuntature
The polenta is generous and exactly what I want in a trattoria — loaded with ribs. The meat is tender, the cartilage part is soft and crunchy if cooked right. It's hot, spicy with the chili peppers I added. A perfect winter dish.
Abbacchio alla Brace
This lamb is cooked with great gentleness and elegance — you can taste the smoke from the slow charcoal grill. I eat it with my hands, it's that tender. The meat is cuddled by the fire, it's a coccolato abbacchio. Absolutely delicious, one of the best I've had.
Ciambelline al Vino
These wine cookies are perfect for dipping — they're so crumbly they sink right into the wine. A classic way to end a trattoria meal, pure pleasure.