The story
Set in the alpine foothills of Val Susa, La Locanda dell'Orsiera is an unlikely Roman outpost in Bussoleno. Franchino Er Criminale, in his “Osterie in viaggio” series, calls it a genuine trattoria run by “a guy from Rome who got tired of commuting.” The result is a cosy, fireplace-warmed spot where generous portions, natural wines, and an authentic cucina romana attitude make it a neighborhood favorite.
The evening’s highlights, according to Franchino, were the animelle al Marsala and the meatballs—both done with the heavy hand of a Roman cook who knows his way offal and simple braises. Dishes like carbonara and abbacchio al forno con patate sit alongside Piemontese nods like the capunet rivisitato. A panna cotta al kaki with crumble closes the meal, and the whole affair feels less a destination and more a discovery.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the carbonara, calling it a masterclass in creamy, porky perfection. The overall vibe is one of humble, soulful Italian cooking that feels like a warm embrace.
“The carbonara arrives with a notable aroma. It's creamy, not carbocrema. The taste is very good, not too salty. The guanciale for my taste is a bit too little and too thin, so I don't feel it much — I like to feel a chunk. The spaghetti is thick, al dente, very good. The guanciale needs more, cut thicker. Next time, more guanciale.”
What creators say
1 creator has covered La Locanda dell'Orsiera. Most active: Franchino Er Criminale
A Roman trattoria in the middle of Val Susa, run by a guy from Rome who got tired of commuting and opened an authentic osteria. Great food, generous portions, natural wines, and a cosy atmosphere with a fireplace. The animelle and meatballs were the highlights.
Dishes mentioned
Capunet Piemontese Rivisitato
This is the Piedmontese capunet revisited — meatballs made with oxtail, fifth quarter. It's slightly spicy. The sauce is not too much, because we have bread to mop it up. The texture is incredibly soft, I thought I'd need a knife but the fork goes through it, it almost shreds like pulled pork. It's amazing, I could eat a portion of four meatballs, do the scarpetta, and then ask for another one at the end of the meal.
Carbonara
The carbonara arrives with a notable aroma. It's creamy, not carbocrema. The taste is very good, not too salty. The guanciale for my taste is a bit too little and too thin, so I don't feel it much — I like to feel a chunk. The spaghetti is thick, al dente, very good. The guanciale needs more, cut thicker. Next time, more guanciale.
Abbacchio al Forno con Patate
The meat is good, the cooking is perfect — it stays tender, it flakes. Look how it flakes, it's a spectacle. I love abbacchio with potatoes more than chicken with potatoes or sausage with potatoes. It's the pinnacle of pleasure. Look how easily it comes off with your hands, it's delicious. I'm contemplating it.
Picchiapo'
The meat is well braised, it flakes, it's tender and pleasant to eat. It's not a picchiapo' with a strong sauce — the sauce is light and delicate, accompanying good quality meat. Usually picchiapo' has a thick, dark sauce, but here it's not very reduced, so the flavour of the meat comes through. It's a good picchiapo'. And the portions are generous — we asked for one to split and he brought that plus more.
Animelle al Marsala
Look how beautiful and shiny they are, sautéed in butter — because animelle need butter — and deglazed with 10-year-aged Marsala. Heart and soul. This dish, together with the meatballs, is my favourite of the evening. They melt in your mouth. This is probably the best thing we've eaten in the last month. Absolutely amazing.
