Trattoria Trullo

The story

Crafted with passion, served with love

The Story Behind the Name

A trullo is a traditional dry-stone house with a conical roof, found in the Puglia region of southern Italy. Chef and owner Marco Criscuolo grew up surrounded by these iconic structures — his grandparents lived in them, and in 2008 he acquired one himself, converting it into a modern home. The name he chose for his restaurant in Aliso Viejo is no accident: it signals exactly where his cooking comes from and what it stands for.

With 22 years of cooking experience across the globe, Chef Marco brings that deeply personal connection to Puglia into every corner of Trattoria Trullo. Chef de Cuisine Eric Mauro rounds out the kitchen team.

A Kitchen Rooted in Puglia, Open to All of Italy

The menu draws on the cuisine of all Italian regions, with a particular focus on the south. Every pasta is made fresh daily in-house — orecchiette, rigatoni, bucatini, mandilli, agnolotti, and more — and gluten-free options are available on request. The Orecchiette, shaped like little ears as tradition demands, comes with broccoli rabe sauce, Italian sausage, pecorino, and breadcrumb. The Grigliata Pugliese — a grilled Apulian meat platter with pork bombette roll, fennel sausage, and rapini — reads like a postcard from the heel of Italy's boot.

Antipasti lean into quality imports: Apulian burrata, mozzarella di bufala, prosciutto, and pistachio mortadella sit alongside house-made dishes like Nonna Mina's Polpette and an nduja-marinated grilled octopus. Desserts include a Torta Pasticciotto — the shortcrust pastry with pastry cream and amarena cherry sauce that is quintessentially Puglian — alongside tiramisù and a basil panna cotta made with strawberries sourced from the nearby San Juan Capistrano Ecology Center.

Ingredient Sourcing as a Statement

Trattoria Trullo works directly with local farmers, fishermen, and cheesemakers, and regularly visits the San Juan Capistrano Ecology Center to hand-select produce for daily specials and fresh pasta. Alongside that local sourcing, the kitchen imports aged Parmigiano Reggiano, durum wheat, legumes, and extra virgin olive oil directly from Italy. This dual commitment earned the restaurant the prestigious Marchio Q "Ospitalità Italiana" award from the Italian Cultural Institute — recognition of its dedication to authentic Italian products.

That same commitment is reflected in the Gambero Rosso recognition Trattoria Trullo carries, placing it among a select group of Italian restaurants in the United States acknowledged by one of Italy's most authoritative food guides.

The Experience

The atmosphere aims to transport — Italian wine list, warm hospitality, outdoor seating, and a room designed to feel like a genuine trattoria rather than a theme. Private parties and catering are available for those who want to bring that Italian table to their own events.