The story
Hidden in the stunning medieval borgo of Vallo di Nera, La Taverna del Bordone is a family-run trattoria that travel vloggers JustUs call “una trattoria nascosta.” The warm hospitality and beautiful setting define the experience here. The menu focuses on genuine Umbrian cooking: homemade strangozzi pasta and a well-curated tagliere di salumi e formaggi. While the Strangozzi alla Vallana and the Scrinio di Burrata impressed, the vloggers noted that a couple of dishes lacked a bit of finesse.
Still, the Sovraccosce di Pollo with caramelized onion and roasted vegetables delivered comfort, and a Grappa dei Mastri Birrai Umbri rounded things off nicely. This is a place where the medieval stone walls and the owner’s warmth matter as much as the food. It’s a neighborhood favorite and a hidden gem in Umbria’s hilltop villages.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
La Taverna del Bordone’s coffee earns singular praise, with one reviewer calling it exceptional. The overall vibe is warm and intimate, a cozy spot for a quiet, satisfying bite.
“The coffee was excellent, very good.”
What creators say
1 creator has covered La Taverna del Bordone. Most active: JustUs
A family-run trattoria nestled in the stunning medieval village of Vallo di Nera, offering genuine Umbrian cuisine with homemade pasta and quality local charcuterie, though some dishes lacked finesse; the warm hospitality and beautiful setting made for a positive experience.
Dishes mentioned
Scrinio di Burrata
We got a burrata scrigno with zucchini and pancetta. Everything is very fresh, genuine. They didn't try to overdo it: simplicity and freshness. The burrata adds freshness to the dish, the pancetta is properly toasted. Good start, quality products.
Tagliere di Salumi e Formaggi
The charcuterie board had Norcia ham cut by knife, slices of ciauscolo, corallina, sausage, lonzino, and a pecorino from a local shepherd, raw milk cheese with an almost floury texture, very pleasant. Hand-cut ham is another level, we've had few this good. All the cured meats were fresh and genuine, top quality.
Strangozzi alla Vallana
I had the strangozzi alla vallana, a sauce inspired by spoletina with fresh tomatoes and aromatic herbs, including serpillo, a wild thyme that tastes like lemon. The pasta is homemade, well tossed, the fresh tomato is sweet, you can taste the herbs. That freshness of the serpillo makes the difference. A delicate but flavorful first course, I loved it.
Strangozzi con Guanciale, Zucchine e Ricotta Salata
The other first course is strangozzi in white with guanciale, zucchini and salted ricotta. The pasta is homemade, cooked well, but it wasn't properly emulsified, seemed a bit drained and mixed, resulting a bit dry. The saltiness of the ricotta is pleasant, but it lacked emulsification. Good pasta, but the preparation was too home-style.
Sovraccosce di Pollo con Cipolla Caramellata e Verdure al Forno
The chicken, thighs with caramelized onion and roasted vegetables. Unfortunately not the best I've had: the meat was a bit dry, overcooked. The onion was almost jam-like, it moistened the skin which should have been crispy. The vegetables were simple, the zucchini a bit old with seeds giving bitterness. The idea was there but technique needs adjustment.
