The story
Il Coccorone, a historic restaurant in Montefalco with over 40 years of tradition, has earned a 4.7-star reputation for its excellent traditional Umbrian cuisine and high-quality ingredients. As creator JustUs notes, the atmosphere is “elegant yet warm,” making it a top choice in the area that offers great value for money.
The menu highlights local specialties like Tartar di Chianina with truffle, stracciatella, and caramelized red onion, alongside hearty pastas such as Pappardella al Sagrantino and Cappelletto in Brodo. Grilled lamb and rabbit are also standouts, and the tiramisù provides a classic finish. For an authentic Umbrian meal with undeniable craft, Il Coccorone delivers.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers praise Il Coccorone’s tiramisù as a standout, capturing the restaurant’s warm, unpretentious charm where every dish feels like a comforting embrace.
“A good tiramisù – not the best we've had, but a very good one. The cream is light and very pale, maybe it has cream instead of just egg yolks. It's delicate and nice. Definitely approved.”
What creators say
1 creator has covered Il Coccorone. Most active: JustUs
Il Coccorone is a historic restaurant in Montefalco with over 40 years of tradition, serving excellent traditional Umbrian cuisine with high-quality ingredients, in an elegant yet warm atmosphere – a top choice in the area with great value for money.
Dishes mentioned
Tartar di Chianina con Tartufo, Stracciatella di Burrata e Cipolla Rossa di Cannara Caramellizzata
This tartare is cut by hand with a knife, not machine-chopped. The colour is wonderful, very inviting. On top there's truffle, a stracciatella di burrata, and a caramelized red onion from Cannara. It's melt-in-the-mouth, like butter. Really wonderful.
Coratella di Agnello con la Torta al Testo
The coratella is a classic dish, totally hand-cut lamb offal – lung, spleen, heart, liver – cleaned perfectly and cooked just right. It's a great classic, one of the first restaurants in Montefalco for 40 years. Really, really good.
Strapazzata di Uova Bio al Tartufo
These are organic scrambled eggs with local truffle. Maybe one of the best we've ever tasted. The cooking is fundamental – you have to know how to make them. They're perfect, runny as we like them. Excellent.
Parmigiana di Gobbi
A fantastic parmigiana made in three cookings: first boiled, then battered and fried, then finished in the oven. The cardoon (gobbo) is very tender yet slightly crunchy inside, with tomato, mozzarella and béchamel. Perfectly balanced.
Pappardella al Sagrantino
These are homemade pappardelle where the Sagrantino passito wine is actually inside the pasta dough, not in a reduction. The sauce is mushroom-based, slightly spicy on the finish. The pasta is a minute undercooked to give a nice bite. Very interesting and delicious.
