Fettuccine al tartufo
Handmade pasta dressed with fresh seasonal truffle, one of the osteria's most celebrated specialities, capturing the very essence of the Umbrian territory.
Dining · Gubbio (PG)
Traditional Umbrian cuisine at the entrance to the Bottaccione Gorge in Gubbio
Eccellenza Italianacertificata 2025–2026
Read on
The place
At the entrance to the striking Gola del Bottaccione (Bottaccione Gorge), where the medieval aqueduct shapes the landscape of Gubbio, the Osteria del Bottaccione keeps alive the authentic flavours of Umbrian cooking. Rosita in the kitchen and Aldo in the dining room welcome guests with that old-fashioned kindness that turns every meal into a family experience. Fettuccine with fresh truffle, the traditional friccò di pollo of Gubbio, wild boar in salmì and succulent porcini mushrooms tell the story of a generous land through recipes handed down over generations. The handmade torta al testo accompanies every course, warm and fragrant, while generous portions and house wine complete a picture of uncompromising authenticity.
At the table
At the entrance to the Gola del Bottaccione (Bottaccione Gorge), where the medieval aqueduct shapes the landscape of Gubbio, the Osteria del Bottaccione keeps alive the culinary tradition of Umbria.
Why you can trust it
OSTERIA DEL BOTTACCIONE 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
OSTERIA DEL BOTTACCIONE 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
Handmade pasta dressed with fresh seasonal truffle, one of the osteria's most celebrated specialities, capturing the very essence of the Umbrian territory.
The classic dish of Gubbio tradition, prepared according to the recipe handed down through generations, with bold, genuine flavours that speak of the local popular cuisine.
Wild boar slow-cooked with spices and red wine, a dish of intense flavour that reflects the hunting culture of the Umbrian Apennines.
Fresh pasta with porcini mushrooms and truffle, a pairing of woodland flavours that fills the palate with intensity and autumn aromas.
The Umbrian crescia, made by hand and served warm alongside every dish, fragrant and soft as tradition demands, perfect for soaking up sauces and dressings.
Cured meats, local cheeses and homemade preparations open the meal with the aromas of cooking done the old way, simple and genuine.
The figures
What visitors say
«Generous portions and a genuinely fair price. The food is cooked to perfection. Homemade pasta and house wine truly remarkable. The handmade crescia was phenomenal and served warm.»
«The best culinary experience we could have had in Gubbio. We ate only traditional dishes, each better than the last. Truly generous portions, a really welcoming atmosphere and very honest prices.»
«Aldo and Rosita's welcome makes you feel at home right away: a rare kindness, made of sincere smiles and that old-fashioned hospitality.»
«True, intense Umbrian flavours, with no compromises. Tagliatelle with mushrooms and truffle that win you over from the first bite, bold-tasting coratella, wild boar in salmì and homemade starters that smell of cooking done the old way.»
Reviews appear in the language each guest wrote them in.
In the making · Il lavoro
Fettuccine and tagliatelle are made by hand every day in the osteria, following the traditional technique for fresh egg pasta.
The Umbrian crescia is kneaded and cooked to order, served warm at the table as a natural accompaniment to every course.
Fresh seasonal truffle, porcini mushrooms, wild boar and cheeses come from the Gubbio area and the wider Umbrian territory, selected for quality and authenticity.
The osteria upholds the tradition of generous hospitality, with portions that reflect Umbria's rural culture and guarantee a full, hearty meal.
