Cantina Da Pappetta Se Pappa - BLERA

Village tavern in the old town A former cave with exposed stones totally restored in rustic style with a large fireplace that creates the right atmosphere. ..a fifty places compulsory booking a couple of weeks before A narrow menu but with genuine products 6/7 first a starter of the house very rustic ...fagioli, sister sliced various and cheeses, seconds spectacular...trippa, lamb, rabbit, stew ...all animals of the area ...vari contorni, excellent wine and red and to conclude chembelline to the wine To conclude an appetizer wine

Among friends and acquaintances we speak very well of this place, where to hear them you eat very well and you spend very little. I wanted to try and I realized that kitchen doesn't understand anything. We start from the beginning; coming from outside Blera immediately point to (the few parking spaces in Viale Etruria. From there a short walk to Vicolo del Sole. Always book because the room is small, attention to the times because at dinner open only on Friday and Saturday (Monday closed . Arrived by Pappetta you enter a tavern of once, very rustic and paesana. A beautiful fireplace and many fines attached everywhere. The small tables are all close and you find yourself elbowd with the other adventurs. The owner and daughter are very nice and courteous, the other customers are for most of the habitué because they all know each other, so there is a pleasant atmosphere of sharing and cheerfulness. The menu is a bit a day, in my opinion conditioned by the fact that prices are very low and therefore you have to save on spending to maintain a sufficient margin of gain. That is why I believe that the kitchen, economical even if good, does not meet the expectations created by the fame that aleggia around this place. In fact, in my opinion, it speaks very well because prices are very low, but quality is another thing. However in two we took two appetizers, two first, two seconds, two contours, a water and a beer to the surprising figure of 35 heuri. We didn't take the dessert because there were only the donuts, but those I make them in the house. I didn't really like the fact that they used egg cutters for all the first, I think not suitable either to carbonara (a glue! and much less to amatriciana (a pappetta! here is where the name comes from!!! , but to save this and more. A little consolation is that with the money saved for lunch I paid us gas. Once I would recommend it to try, since others speak so well, but once I think that's enough.

We had a different memory... booked Sunday lunch two weeks in advance. All dishes (Fettuccine ai porcini e salsiccia, beans con le cotiche, lamb alla cacciatora e que alla vaccinara) really too salty TROPPO! The baked potatoes, perhaps cooked the day before and warm to the microwave, DI GOMMA, absolutely inevitable! Good wine, indeed, very good, to make us forget the 40 euros for an absurd lunch and the donuts burnt and insapori. Careful and warm staff... but not enough.

If you're a fine guy, it's not for you. Historical premises and very informal environment. Good food, super service and moderate prices. If you pass for Blera is a must!

Simple tractor inserted in a characteristic context. Antipasto a little narrow and without cheese, but first abundant. But the sheep in the pan was only bones and very little meat. Red wine casserole. Courteous management. We're not coming back, but it's fine.