The story
Tucked in front of the dramatic Marmore Falls, I Ribelli di Campagna is a no-frills trattoria that leans hard into Umbrian tradition. The vibe is convivial and rustic, with outdoor seating and a garden that match its casual, family-friendly spirit. It’s the kind of local spot where the grill gets top billing, and the menu reads like a greatest hits of regional cooking.
Creator Braciamiancora called it “one of the best mixed grills I've ever had,” citing a lineup that includes Barbazza con Salvia e Pomodorino, Trippa alla Ternana, Coratella, and Pagliata alla Brace. Honest prices and a genuine atmosphere seal the deal. With a solid 4.3-star rating, this is a ribelle worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers celebrate I Ribelli di Campagna for rustic, soulful cooking, with the Coratella earning highest praise for its bold, earthy depth. The overall vibe is warm, honest, and deeply rooted in tradition.
“The coratella is excellent — I finished it all in one go. It's a perfect example of how offal should be treated: clean, well-seasoned, and full of flavor. I have nothing to complain about.”
What creators say
1 creator has covered I Ribelli di Campagna. Most active: Braciamiancora
I Ribelli di Campagna is a fantastic trattoria in Umbria, right in front of the Marmore Falls, serving traditional local dishes and an incredible selection of grilled meats and steaks — one of the best mixed grills I've ever had, with honest prices and a genuine, convivial atmosphere.
Dishes mentioned
Barbazza con Salvia e Pomodorino
This barbazza is incredible — the guanciale is their own production, fried with sage and cherry tomatoes. The breading is crunchy, the meat is tender, and the combination of the sweet tomato and the crispy pork is just perfect. I'd say it's a 10/10 start.
Trippa alla Ternana
The trippa is good — delicate, almost feminine, with carrot that sweetens it, tomato, a hint of chili, mint, and pecorino. It's similar to the Roman version but not exactly the same. I really liked it.
Coratella
The coratella is excellent — I finished it all in one go. It's a perfect example of how offal should be treated: clean, well-seasoned, and full of flavor. I have nothing to complain about.
Ciriola Ternana
The ciriola is a hand-cut pasta made with just water and flour — no semolina, which is a variation from the classic recipe. It's dressed with garlic, oil, chili, tomato, and parsley. Simple but incredibly tasty. I preferred it over the pappardelle, especially for summer.
Pappardelle al Cinghiale
The pappardelle with wild boar is very good, but it's more of a winter dish. The sauce is rich and hearty, perfect for colder months. Still, it's well-executed and flavorful.
