The story
Tucked away in Assisi’s historic center, Trattoria da Erminio has quietly served traditional Umbrian fare for over 60 years. The menu reads like a love letter to the region: a Cupolino di Formaggio with barbozza and Cannara onions, classic Torta al Testo with prosciutto, and Strangozzi with cavolo nero and bread crumb. Hearty secondi like braised veal cheek with fava bean purée and grilled potato round out the rustic, satisfying lineup.
Reviewer JustUs called it a “hidden trattoria” with authentic, soulful cooking, but noted that the final bill “left a bitter aftertaste,” deeming the price too steep for a place of its ilk. The disconnect between the humble, welcoming vibe and the premium check is a real tension here—worth experiencing for the food, but best entered with eyes wide open.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the rustic, soulful Torta al testo con prosciutto, calling it a perfect, warm hug on a plate. The overall vibe is of humble, heartfelt Umbrian cooking that feels like a home kitchen.
“The torta al testo is hot and the prosciutto is freshly sliced by hand. The smell is incredible. It's simple but perfect.”
What creators say
1 creator has covered Trattoria da Erminio. Most active: JustUs
A hidden trattoria in the historic center of Assisi with over 60 years of history, serving traditional Umbrian dishes; the food was satisfying and authentic, but the final bill was too high for a trattoria, leaving a bitter aftertaste.
Dishes mentioned
Cupolino di Formaggio con Barbozza e Cipolla di Cannara
This is a delicate flan made with eggs and cheese, no flour — it just melts on the tongue. The guanciale adds a nice saltiness that I really like. It's like nothing else I've had, very light and flavorful.
Torta al Testo con Prosciutto
The torta al testo is hot and the prosciutto is freshly sliced by hand. The smell is incredible. It's simple but perfect.
Strangozzi con Cavolo Nero e Bilone di Pane
These strangozzi are rounder than usual — normally they're more square. It's a simple dish: sautéed garlic, black cabbage, and crunchy breadcrumbs on top. The flavor reminds me of Tuscan ribollita. It's very delicate and pleasant.
Gnocchi di Ricotta con Ragù Bianco di Chianina
The gnocchi are well made and the ragù is nicely spiced — I can taste rosemary and bits of carrot. The portion is generous. But it's a bit salty, it's a little 'ahead' on salt. Still, the flavors are good and rustic.
Guancia di Vitello Brasata con Purè di Fave e Patate Cotte alla Brace
The beef cheek is incredibly tender — it cuts like a breadstick, melts in the mouth. The collagen has broken down perfectly. The purée of fava beans is nice and the potatoes have a good crust. The plating could be better but the taste is outstanding. This is exactly the kind of slow-cooked meat I love.
