The story
Lu Soccio is a family-run trattoria in Castelluccio di Norcia, helmed by Luisa, the daughter of legendary Nonna Iside. The menu stays close to Umbrian tradition, spotlighting local ingredients like Castelluccio lentils and farro grown on the family’s own farm. Mountains frame the dining room, adding to the warm, unpretentious atmosphere.
JustUs sampled a range of dishes—from simple bruschettine to a creative farro parmigiana and perfectly cooked sheep stew—and found every one outstanding. Service is warm, prices are “incredibly fair” (€40 for two, with desserts offered), and the sense of welcome is genuine. As the reviewers put it, “This is a place where you feel like family,” and the cooking lives up to that feeling.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
At Lu Soccio, the bruschettine earn unanimous praise for their perfect crunch and fresh toppings, creating a warm, convivial vibe that makes every bite feel like a shared celebration.
“These bruschettine are the perfect start. The oil from Bevagna has an incredible aroma, and the crunch of the bread is fantastic. It's simple but really welcoming.”
What creators say
1 creator has covered Lu Soccio. Most active: JustUs
- JustUsLoved
TRATTORIA dove MANGIAMO i PIATTI della TRADIZIONE UMBRA a CASTELLUCCIO di NORCIA · @ 0:58
Lu Soccio is a family-run trattoria in Castelluccio di Norcia run by Luisa, the daughter of famous Nonna Iside. The food is deeply traditional Umbrian, made with local ingredients like Castelluccio lentils and farro grown on their own farm. Every dish we tried was outstanding — from the simple bruschettine to the creative farro parmigiana and the perfectly cooked sheep stew. The service is warm and welcoming, the prices are incredibly fair (€40 for two with desserts offered), and the setting with views of the mountains is beautiful. This is a place where you feel like family, and the quality of the cuisine is top-notch. Highly recommended for anyone visiting the area.
Dishes mentioned
Bruschettine
These bruschettine are the perfect start. The oil from Bevagna has an incredible aroma, and the crunch of the bread is fantastic. It's simple but really welcoming.
Lenticchie di Castelluccio in Umido
This is serious stuff. These are Castelluccio lentils, a Slow Food product, smaller than other varieties, they don't overcook, and they have an exceptional flavor with great persistence. The recipe is super simple — just the lentils in umido with no sausage, only herbs, so you really appreciate the lentil itself. I pair it with crunchy bread. The texture is firm, with a slight green note. Those supermarket lentils at Christmas have nothing to do with these — these are a completely different product.
Farro dell'Us
This is a parmigiana made with spelt — I've never seen anything like it. The farro spezzato is grown by Luisa herself, and here she layers it with mozzarella, truffle, tomato, pancetta or guanciale, and sausage. The top has a crispy, crunchy crust. The texture is completely different from a normal parmigiana — it's like a small grain, almost like pastina, and the farro quality is evident. The truffle on top is a bomb. This is something you'll only eat here at Castelluccio. It's a mind-bender — your brain thinks parmigiana but then it's something else entirely.
Pappardelle alla Castellucciana
These pappardelle are made with fresh ricotta, sausage, onion, and a lot of pepper. The ricotta is sweet, the pepper is spicy and aromatic — it's clearly high-quality pepper, freshly ground. The sausage gives it savoriness and the pasta is clearly handmade. Even if it's cut by machine, the dough is hand-kneaded. The pepper lingers in my mouth for a while, making me want another bite. The combination of sweet ricotta, spicy pepper, and savory sausage is perfect. This is top-notch.
Pecora alla Callara
This is sheep cooked in the callara, the traditional cauldron used by shepherds. It's cooked for a long time with garlic, rosemary, onion, parsley, and white wine. The meat falls off the bone without even touching it. The consistency is perfect — not overcooked, just right. You can taste the white wine, the garlic is present, the rosemary, a good spiciness, and the fat melts in your mouth. What surprises me is that it's very delicate — often sheep can be too strong, but here it's mild and pleasant. The house wine, simple but with good acidity and freshness, pairs beautifully, cleaning the palate.
