The story
Tucked away in the Umbrian countryside, Trattoria da Sara has been a local fixture since 1927, offering an unabashedly old-school dining experience. The atmosphere, as travel creator JustUs describes it, “takes you back in time,” anchored by homemade rustic fare that has earned a 4.5-star reputation. This hidden gem in Moricone leans into tradition with dishes like the creamy Buffata, hearty Manfrigoli al Pesto all’Umbra, and succulent Faraona alla Leccarda, all rounded out with a glass of house wine. The setting is cosy and historic, exactly what you want from a century-old trattoria.
Beyond the pastas and roasts, the kitchen shines with Coratella d’Agnello, a classic offal preparation, while sweet endings come via a well-made Tiramisù or Crema Catalana. JustUs calls it “highly recommended for an authentic experience,” and that rings true: this is a place where tradition is worn proudly, not updated for trends. Whether you’re there for the historic stone walls or the sincere, unfussy cooking, Trattoria da Sara delivers a genuine taste of old Umbria.
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
Reviewers rave about the creamy, indulgent Buffata antipasto, calling it a perfect start. The overall vibe is warm, rustic, and deeply satisfying.
“The antipasto is incredible — a huge platter with farro salad, mushrooms, truffle, fried artichokes, potato croquette, bruschetta like a pizza margherita, puff pastry, frittatina, wild boar salumi, pecorino, and more. The artichokes are crunchy on the outside and soft inside, cooked perfectly. The wild boar sausage is fantastic, and the pizza ripiena with minced meat is delicious. Everything is homemade and full of flavour.”
What creators say
1 creator has covered Trattoria da Sara. Most active: JustUs
A historic trattoria from 1927 in the heart of Umbria, serving homemade rustic cuisine. The atmosphere takes you back in time, with excellent traditional dishes. Highly recommended for an authentic experience.
Dishes mentioned
Buffata
The antipasto is incredible — a huge platter with farro salad, mushrooms, truffle, fried artichokes, potato croquette, bruschetta like a pizza margherita, puff pastry, frittatina, wild boar salumi, pecorino, and more. The artichokes are crunchy on the outside and soft inside, cooked perfectly. The wild boar sausage is fantastic, and the pizza ripiena with minced meat is delicious. Everything is homemade and full of flavour.
Manfrigoli al Pesto all'Umbra
The manfrigoli pasta is homemade, water and flour only, cut by hand. The pesto all'umbra uses walnuts instead of pine nuts, with marjoram, olive oil, Parmesan, and cherry tomatoes. The pasta is cooked perfectly al dente, with a slight spiciness that hits at the end — it's spicy and delicate at the same time. The pesto is elegant, balanced, and doesn't overpower anything.
Faraona alla Leccarda
The guinea fowl alla leccarda is incredible — a whole bird cooked on a dripping pan with potatoes underneath. The aroma is unique. The potatoes are crispy on the outside, soft inside. The meat is perfectly balanced, doesn't have a strong gamey taste. This is top three, maybe top five of the best dishes I've ever had.
Coratella d'Agnello
The lamb coratella is excellent — I've only eaten it like this in Rome. It's really good, really good.
Tiramisù
The tiramisù is made with homemade ladyfingers, the cream is homemade, and the ladyfingers are soaked perfectly — not too wet, not too dry. It's spot on.
