The story
Tucked along the Strada Statale 77 in Colfiorito, La Botteguccia del Campo 64 is a family-run trattoria that operates with a fixed, no-menu format. Creator JustUs describes how the oste simply brings dish after dish, creating a warm, homey experience built on outstanding local ingredients. The team was so impressed they awarded their very first “approvato” sticker.
Standouts on the parade of plates include Zuppetta di Farro con Tartufo Uncinato, Tagliatelle al Tartufo, and a memorable Ricotta di Pecora Calda. The meal closes with a Semifreddo al Cioccolato or Panna Cotta con Fragole, all drawn from Umbria’s pantry. It’s the kind of place where the hospitality—and the food—leaves no room for ordering.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
The star is the silky, spreadable ciauscolo, a revelation of peppery cured pork. The overall vibe is rustic, heartfelt cooking that feels like a warm Italian embrace.
“The ciauscolo is preservative-free, has an intense flavour and spreads beautifully on bread. We put it on the herb bruschetta and it was spectacular. A true high-quality Umbrian cured meat.”
What creators say
1 creator has covered La Botteguccia del Campo 64. Most active: JustUs
A family-run trattoria in Colfiorito that serves a fixed menu of local specialties; the oste brings dish after dish without ordering, creating a warm and homey experience. The ingredients are outstanding, and the creators were so impressed they awarded their first 'approvato' sticker.
Dishes mentioned
Ricotta di Pecora Calda
Arrivata calda, appena fatta, sembrava di essere a casa loro. La ricotta era morbida e cremosa, con un sapore delicato di pecora. L'olio monocultivar di moraiolo sopra era eccezionale. Non avevo mai mangiato una ricotta così fresca e calda, servita direttamente dal cestello.
Zuppetta di Farro con Tartufo Uncinato
This spelt soup is fantastic: the cracked spelt is cooked to perfection, you can taste the truffle and the vegetable broth is flavourful. I didn't expect it to be this good, really savoury and comforting. The truffle comes through well without overpowering other flavours.
Patè di Fegatini di Pollo
The chicken liver patè is different from usual: more delicate, without capers and anchovies. You can taste carrot, onion and celery, but the liver flavour prevails. It's served on crunchy toasted bread, a perfect combination.
Ciauscolo
The ciauscolo is preservative-free, has an intense flavour and spreads beautifully on bread. We put it on the herb bruschetta and it was spectacular. A true high-quality Umbrian cured meat.
Bruschetta alle Erbe con Broccoli e Patata
This bruschetta is hot, with herbs, broccoli and potato sautéed, crunchy on the outside and soft inside. They recommended spreading the ciauscolo on top, and it became a bomb of flavour. The bread is toasted to perfection.
