A self-taught chef and an extraordinary buffalo tripe: Sabaudia is home to one of the best trattorias in Italy

The southern Lazio coastline offers breathtaking landscapes and unique settings, but when it comes to dining, there's still room for improvement. While some establishments have managed to rise above the sea of tourist traps, it’s not always easy to find authentic, honest dining experiences—fine dining included. Enter Buccia, a modern trattoria that avoids clichés, run by a young, skilled, and innovative team. Offering an open-minded menu that ranges from pure tradition to bold, original pairings, Buccia is a beacon of excellence for those who want to eat well, drink well, and enjoy themselves. Awarded the coveted "Tre Gamberi" in the Ristoranti d'Italia 2025 guide, this trattoria embraces sustainability and zero-waste principles at its core.

Buccia in Sabaudia is one of the new "Tre Gamberi" awardees in the Ristoranti d’Italia 2025

Technique, vision, taste. Add to this a commitment to studying—from old cookbooks to new “bibles” on fermentation, aging, and beyond—plus research and curiosity. Fabrizio Pagliaroni, Buccia’s chef, embodies all these qualities, and his self-taught background only fuels his creativity. Being unbound by traditional rules allows him to experiment freely. The result? Dishes like buffalo picanha, empanadas filled with chili from fattened cattle and guacamole, homemade porchettone with almonds, curry, and rosemary, and BBQ pork belly with chimichurri served on toasted bread. These dishes perfectly encapsulate what a trattoria should be today—where “classics” are present (like tagliolini cacio e pepe, fried lamb with chicory, buffalo ragù fettuccine, or buffalo tripe in sauce), but innovation goes hand in hand with tradition, making the experience both fun and exciting.

What to eat and how it feels at Buccia

Dining at Buccia means sharing the experience with a diverse clientele—from family gatherings to groups of young friends, and even newlyweds—demonstrating how this relaxed space with its reclaimed wood paneling and vintage furnishings appeals to everyone. The charcuterie selection is excellent. Adventurous diners should check out the specials chalked up on the board: pork head coppa, grilled lamb head, or hanger steak pizzaiola. Vegetarians, rest assured, there’s plenty for you to enjoy too—such as BBQ Romanesco broccoli with cacio e pepe sauce, oven-roasted pumpkin with mushrooms, raclette fondue, turmeric and seed bread crumble, or a deceptively simple pairing of beans and escarole. Desserts align with the philosophy of the other dishes; the lemon tart is particularly noteworthy.

And then there’s the hospitality: Daniele Iodice leads the welcoming and professional front-of-house team, ensuring an impeccable dining experience. The wine list is perfectly aligned with the restaurant’s ethos. Buccia’s concept has also expanded seaside (via Principe di Piemonte, 4/h) with Maretto, a more casual sibling that’s equally satisfying.

Buccia - Sabaudia (LT) - via Litoranea, 10668 (km 20,600)
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