The story
Tucked away in the Marche hills, Trattoria da Pippo e Gabriella is the kind of old-school, family-run spot that feels like a secret. JustUs, the creator behind a recent visit, called it “a historic trattoria hidden in the Marche with homemade traditional cuisine, warm welcome and incredible prices.” With 50 years of history and a 4.7-star rating, this Michelin-recommended trattoria serves honest, regional cooking in Sant’Angelo in Pontano.
The menu leans into hearty, handmade pasta—crepes with ricotta and spinach, mixed-meat cannelloni, and agnolotti with radicchio and pancetta. Fritto misto of vegetables, lamb, and braciola follows, alongside fried cremini and a classic tiramisù or zuppa inglese. Paired with a local Teodoro Merlot, it’s the kind of meal that makes you want to linger. A true hidden gem for anyone exploring the Le Marche countryside.
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
Trattoria da Pippo e Gabriella wins hearts with its beloved tiramisù, a creamy, soulful finish to a meal. The overall vibe is warm, unfussy, and deeply satisfying.
“The tiramisù is beautiful to look at. It reminds me of grandma's. I don't think there are other words.”
What creators say
1 creator has covered Trattoria da Pippo e Gabriella. Most active: JustUs
A historic trattoria hidden in the Marche with homemade traditional cuisine, warm welcome and incredible prices.
Dishes mentioned
Crepe con Ricotta e Spinaci
The crepes are with ricotta and spinach. Ok, perfect.
Cannellone di Carne Mista
The cannelloni is with mixed meat, veal, beef and spinach. Regular puff pastry.
Agnolotti con Radicchio e Pancetta
The agnolotti with radicchio and pancetta have a fabulous smell. The sauce is mixed with mushrooms, pancetta, guanciale, stained with tomato as they used to do. The sauce is delicious, it coats perfectly, the filling is stratospheric. Spectacular ingredient quality, extremely balanced, nothing overpowers, well spiced, special meat.
Fritto Misto di Verdure, Agnello e Braciola
A fry with vegetables, lamb and braciola. The potatoes are homemade. The lamb is like butter, the breading perfect, salted just right, the oil is brand new, the fry is not greasy at all. It melts in your mouth.
Cremini Fritti
The fried cremini are fried cream, it looks like a dessert but it's not. They have an incredible sweet-salty contrast. Maybe less crunchy than the ones from Ascoli, but the cream inside is made divinely. You'd eat 500,000 of them.
