Strangozzi al Tartufo Nero di Spoleto

Spoleto, Umbria

Spoleto's handmade square-cut pasta served with freshly grated black Norcia truffle and butter — one of Umbria's most celebrated preparations. Strangozzi (also called stringozzi) are a thick, square-cut fresh pasta made from flour and water without egg — the eglessness gives them a firmer, more neutral base that doesn't compete with the truffle. The truffle sauce is radically simple: butter, a little garlic-infused olive oil, and grated fresh black truffle — no cream, no reduction. The truffle's perfume must be the sole focus.

• Fresh pasta with fresh black truffle and butter as the only sauce — same preparation philosophy; Périgord uses egg pasta vs Umbrian eggless → Pâtes fraîches à la truffe noire — fresh pasta with black Périgord truffle and butter French · (Périgord)
• Fresh pasta with truffle and butter — Piedmontese uses white truffle (more aromatic); Umbrian uses black truffle (earthier); both use butter as the only medium → Tajarin al tartufo bianco — egg yolk pasta with white truffle Piedmontese
• Fresh pasta with fresh truffle and butter from the neighbouring Istrian truffle region — Istrian white truffle rivals Périgord in quality → Fuži s tartufima — Istrian pasta with Istrian truffle and butter Croatian · (Istrian)

Neutral starch strangozzi; intense black truffle earthiness; butter richness; garlic whisper; the truffle is the entirety