Umbrichelli
The typical Orvieto pasta served with truffle or alla contadina, a preparation that showcases the flavours of the Umbrian territory
Dining · Orvieto (TR)
Umbrian cuisine in the centre of Orvieto with a fully AIC-certified gluten-free menu
Eccellenza Italianacertificata 2025–2026
Read on
The place
La Buca di Bacco di Edy is a restaurant in the heart of Orvieto serving authentic Umbrian cuisine with particular attention to coeliac needs. Run by a family whose daughter is coeliac, it offers its entire menu in an AIC-certified gluten-free version, with a dedicated kitchen, separate pasta pot and reserved pizza oven. Highlights include umbrichelli with truffle or alla contadina, handmade fresh pasta with pistachio pesto, wild boar and porchetta. The restaurant also preserves atmospheric underground caves open to visitors.
At the table
La Buca di Bacco di Edy is located on Corso Cavour, in the historic centre of Orvieto, and serves traditional Umbrian cuisine.
Why you can trust it
La Buca di Bacco di Edy 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
La Buca di Bacco di Edy 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
Services and features
The typical Orvieto pasta served with truffle or alla contadina, a preparation that showcases the flavours of the Umbrian territory
Handmade pasta with pistachio pesto, also available in a gluten-free version
Meats from Umbrian tradition, including suckling pig cooked to preserve tenderness and succulence
Traditional pizzas such as the Perugina, all available in gluten-free versions thanks to a dedicated oven
House-made desserts, also available in gluten-free versions
The figures
What visitors say
«Everything on the menu (except for the ravioli) can be ordered gluten free. I had the pizza Perugina. It was great. Great friendly service as well.»
«The owners daughter has celiac, so they understand the consequences celiac can have. I have never had a better pasta sauce in my life.»
«I really appreciated that the girl who took my order asked if I had any allergies (it's the first time that's happened to me).»
«Umbrichello alla contadina highly recommended and the suckling pig tender and succulent. Highly recommended, honest prices in line with the quality of the dishes.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The entire menu, with the exception of the ravioli, is available in a gluten-free version thanks to a dedicated kitchen that ensures no cross-contamination
A separate pasta pot, a dedicated pizza oven and a fryer reserved for gluten-free preparations
The restaurant is certified by the Associazione Italiana Celiachia (Italian Coeliac Association), guaranteeing compliance with coeliac protocols
Fresh pasta is made in-house daily, including the gluten-free versions, preserving the tradition of handmade preparation
