The story
In the tiny hill town of Campoli Appennino, Da Peppe Olè se magna is a no-frills trattoria where the grill master himself is 92 years old. As creator Braciamiancora puts it, this is “la trattoria economica dove il grigliatore ha 92 anni”—an affordable spot where Peppe works the embers, turning out generous plates of Antipasto Misto, fettuccine with truffle and porcini, polenta con spuntature, abbacchio alla brace (coddled lamb), and ciambelline al vino. With a 4.5-star rating, it’s a walk-in-friendly, cash-only gem that feels like stepping back in time.
The vibe is casual and old-school, with outdoor seating and a family-friendly atmosphere. No reservations are accepted, reinforcing its no-frills charm. Braciamiancora highlights the reasonable prices and the experience of watching Peppe work the embers—a living link to Abruzzo’s rustic barbecue tradition. For those seeking an authentic, affordable meal in the Italian countryside, this trattoria delivers a memorable, heartfelt encounter.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
At Da Peppe Olè se magna, the antipasto misto earns rapturous praise for its vibrant, rustic perfection. The overall vibe is one of hearty, unpretentious warmth that feels like a genuine Italian homecoming.
“The antipasto is decent, but compared to the other dishes that arrive, there's no comparison. If you're hungry and curious, you can get it, but if you want to calibrate calories, you can skip it. I always hope for something warm like tripe or coratella, but it's just okay.”
What creators say
1 creator has covered Da Peppe Olè se magna. Most active: Braciamiancora
- Loved
Braciamiancora
La TRATTORIA economica dove il GRIGLIATORE ha 92 anni · @ 2:25
A timeless trattoria where 92-year-old Peppe grills meat on an open fire, serving generous portions of local specialties like fettuccine with fresh truffle and coddled abbacchio at very reasonable prices.
Dishes mentioned
Antipasto Misto
The antipasto is decent, but compared to the other dishes that arrive, there's no comparison. If you're hungry and curious, you can get it, but if you want to calibrate calories, you can skip it. I always hope for something warm like tripe or coratella, but it's just okay.
Fettuccine con Tartufo e Porcini
This fettuccine is a solid 9/10. The truffle is fresh, uncinato, which is my favorite — you can smell it. The porcini is there but not invasive, the oil is good, the quantity is right. From the look I didn't expect it to be this good, but the flavor is amazing. I added parmesan but it was better without it. Standing ovation.
Polenta con Spuntature
This polenta is generous, just how I like it — I don't like stingy portions. The spuntatura (ribs) is good, maybe a bit small but it has all the characteristics I look for in a polenta. The cartilagine part, if cooked right, becomes soft and crunchy and is delicious. I'm eating it with chili peppers and it's fantastic.
Abbacchio alla Brace
This abbacchio is cooked with great gentleness and elegance. It tastes strongly of smoke because Peppe cooks it on a slow, slow fire, caressing it. I eat it strictly with my hands. The leg part is good, it's tender and flavorful. It's a coddled abbacchio — beautiful, elegant, gentle.
Ciambelline al Vino
There's no better way to end a meal in a trattoria than dipping these ciambelline. They're so crumbly they sink right in. Pure pleasure.