Fettuccine ai funghi porcini
House-made egg pasta with a rich porcini mushroom ragù. The service presents the varieties of mushrooms used, describing their characteristics and provenance.
Dining · Acuto (FR)
Family-run reimagined Roman cuisine in the woods of Acuto
Eccellenza Italianacertificata 2025–2026ID 1743
Read on
The place
Il Locandiere de core e de panza is a family-run restaurant set amid the woods of Acuto, in the province of Frosinone. Chef Valerio Ricciardi's reimagined Roman cuisine offers house specialties such as fettuccine with porcini mushrooms made with house-produced egg pasta, baccalà served in various preparations, and char-grilled abbacchio. Among the desserts, the gelato caldo di Fiuggi stands out. The restaurant won the television programme 4 Ristoranti by Alessandro Borghese set in Ciociaria.
At the table
Il Locandiere De Core e De Panza is a family-run restaurant set amid the woods of Acuto, in the province of Frosinone.
Why you can trust it
Il Locandiere De Core e De Panza is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Il Locandiere De Core e De Panza is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
House-made egg pasta with a rich porcini mushroom ragù. The service presents the varieties of mushrooms used, describing their characteristics and provenance.
A house specialty served in different preparations: tortelli with baccalà morro and baccalà with olives, both stars of the menu.
Char-grilled lamb chops and abbacchio alla brace, cooked with attention to tenderness and balance of flavour.
A classic of Italian tradition, featured among the desserts on the menu.
A dessert originally from Fiuggi, among the most original offerings on the pastry menu.
The figures
What visitors say
«Excellent fettuccine with porcini mushrooms; the abbacchio alla brace was tender and flavourful; sublime tiramisù. Service was highly efficient and warm.»
«Tortelli con Baccalà Morro were fantastic... baccalà with olives was excellent... lamb chops, the best I've had.»
«The fettuccine with mushrooms are not to be missed: the waiter carefully explains the varieties used, describing their characteristics and provenance.»
«Good quality food, well prepared and plated. The real strength is chef Valerio, always present in the dining room, welcoming and friendly.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Il Locandiere De Core e De Panza makes its own egg pasta in house, hand-worked for fettuccine and tortelli.
Meat is char-grilled, a technique that brings out the best in abbacchio and lamb chops in keeping with Ciociaria tradition.
Staff accompany each dish with explanations of the varieties used and their provenance, building a path of knowledge alongside the pleasure of the table.
