The story
Nestled on Via Roma in Bivio di Scoppito, Trattoria Massari – Cacio e Pepe delivers an unabashedly authentic Abruzzese experience. Creator duo JustUs calls it “a place to return to,” praising its local food, generous portions, home cooking, and welcoming family atmosphere. The 4.3-star trattoria embodies rustic, family-friendly Italian hospitality—the kind of spot that feels like a well-kept secret.
The menu reads like a greatest-hits of regional comfort: Pallotte Cacio e Ova and Coratella all’Aquilana share billing with Focaccia Barese, Ravioli Ricotta e Spinaci, and saffron-sausage-porcini gnocchi. The namesake Cacio e Pepe earns a thumbs-up, as do the Tiramisù and lemon sorbet. Traditional, casual, and unfussy, this is cooking rooted in place—exactly what a trattoria should be.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers rave about the silky, peppery cacio e pepe, calling it the standout dish. The overall vibe is one of rustic, comforting Roman warmth that feels like a genuine family meal.
“The tripe is delicious. You can really taste all the flavors: celery, carrot, onion and mint. A well-made sauce. It's a correct Roman-style tripe, very very well done.”
What creators say
1 creator has covered Trattoria Massari – Cacio e Pepe. Most active: JustUs
Trattoria Massari – Cacio e Pepe is an authentic Abruzzese experience: local food, generous portions, home cooking, and a welcoming family. A place to return to.
Dishes mentioned
Pallotte Cacio e Ova
They are spectacular. Really simple: a mix of pecorino and egg, fried and then in tomato sauce. Typical Abruzzese. I expected a strong, rough flavor, but they are very delicate, probably because the pecorino is less aged.
Tripe
The tripe is delicious. You can really taste all the flavors: celery, carrot, onion and mint. A well-made sauce. It's a correct Roman-style tripe, very very well done.
Coratella all'Aquilana
The coratella all'aquilana is exceptional. The abundant use of vegetables like onion and carrot sweetened it, creating a wonderful little sauce. It's very delicate, not aggressive as you'd expect.
Focaccia Barese
The focaccia barese? It's a pillow, spectacular. They make it themselves, it's not store-bought. Warm, soft, made with type 1 flour. A masterpiece.
Ravioli Ricotta e Spinaci
The ricotta and spinach ravioli are delicious. The filling is abundant and fresh. The sauce is very simple: tomato and basil, but fearfully good. The pasta is homemade, with that perfect edge that I love. It tastes like grandma's Sunday cooking.
