The story
Tucked away in Campello sul Clitunno, Trattoliva is a refined, olive-oil-focused restaurant that gained attention after appearing on the latest season of *4 Ristoranti*. The kitchen leans into its oil-centric concept with a degustazione di oli and house-made grissini, setting the stage for a meal built around Umbrian ingredients.
When the creators of JustUs visited, a multi-course tasting unfolded with a standout strapazzata d’uovo con asparagi selvatici, the dish they called a highlight, followed by an “exceptional” tiramisù. The grigliata mista and carciofini al forno also impressed, while a closing caffè con grappa (resentino) sealed the evening. They praised the quality, service, and value—a testament to a kitchen that knows exactly what it does best.
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 rave about Trattoliva's tiramisù, calling it a transcendent finish to a meal. The overall vibe is warmly rustic, with simple, soulful Italian cooking that feels both authentic and comforting.
“This tiramisù is made with savoiardi, the cream is velvety, silky, smooth. It's fresh, the amount of sugar is perfect, you can taste the mascarpone, the savoiardo is not too soaked. The cocoa is right. It's a silk, fresh, no egg taste. This is exactly how I imagine a tiramisù should be. It's the best we've had in a long time.”
What creators say
1 creator has covered Trattoliva. Most active: JustUs
- JustUsLoved
ABBIAMO MANGIATO al RISTORANTE che ha partecipato all'ULTIMA EDIZIONE di 4 RISTORANTI | TRATTOLIVA · @ 1:39
Trattoliva is a refined restaurant in Campello sul Clitunno specializing in olive oil, where the creators enjoyed a multi-course meal including a standout strapazzata with wild asparagus and an exceptional tiramisù, praising the quality, service, and value.
Dishes mentioned
Degustazione di Oli
We had three different oils: a pure Moraiolo, a more structured raw oil, and the Tancredi which is an intense fruity oil. I mean, what is oil? We're lucky to be Italian because extra virgin olive oil completely changes the perception of a dish.
Grissini Fatti in Casa
The homemade grissini are friable, fragrant, and very good. One has black poppy seeds and the other sesame seeds. They are excellent.
Pizza con gli Sfrizzoli
A pizza with sfrizzoli (pork cracklings) typical of Umbria, made with the ends of cured meats, heated on the grill. The details are visible.
Strapazzata d'Uovo con Asparagi Selvatici
This strapazzata with wild asparagus is one of the simplest things but it warms the heart. The asparagus are not from large-scale distribution; people climb the banks to pick them and bring them to the restaurants. It shows the beauty of seasonality. Mamma mia, how beautiful seasonality is!
Tagli Oliva
The Tagli Oliva is a tagliatella mixed with an olive paté and dressed with a guanciale ragù. The pasta is masterful: porous, rough, handmade, al dente. The sauce is extremely delicate. We added a drop of Tancredi oil. It's so good that we even want to order another portion. Mamma mia, magistrale.
