"Few ingredients, deep flavor, sacred restraint."
What this region tastes like
A flavor portrait of Umbria.
Rich70%
Earthy100%
Coastal0%
Herbaceous50%
Spicy20%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
EarthyPurePungent
Strangozzi al Tartufo Nero
Strangozzi al Tartufo Nero
Hand-cut ribbons in olive oil, garlic, black truffle of Norcia.
Easy 35 min
View recipe 
RichSausageUmbrian
Pasta alla Norcina
Pasta alla Norcina
Creamy sausage and pecorino sauce from the truffle-hunting town of Norcia.
Medium 45 min
View recipe 
SpicyHandmadeBold
Umbrichelli all'Arrabbiata
Umbrichelli all'Arrabbiata
Thick hand-rolled spaghetti in a fiery garlic-tomato-chili sauce.
Medium 50 min
View recipe Signature ingredients
- Tartufo Nero di NorciaEarthier, more affordable than white truffle.
- Lenticchie di CastelluccioTiny, tender, sweet.
Pasta shapes born here
- StrangozziEggless square-cut ribbon, also called stringozzi.
Wine pairings
- Sagrantino di MontefalcoTannic, dense, bittersweet.Pairs with: Truffle pasta, game.
Chef Rigatoni says
A note from the kitchen
"Warm the truffle in oil — don't fry it. Aroma is the dish."