Strangozzi al Tartufo

Strangozzi al Tartufo is a traditional pasta dish from the Umbria region of central Italy, specifically associated with the towns of Spello and Norcia. The dish features strangozzi, a handmade, thick, irregularly shaped pasta similar to spaghetti but slightly square-cut, often made from local durum wheat flour and water. The defining ingredient is black truffle (Tuber melanosporum), prized in Umbria for its earthy, aromatic intensity.

A great version of Strangozzi al Tartufo is defined by simplicity: the pasta is cooked al dente and tossed with high-quality extra-virgin olive oil, a hint of garlic, and a generous shaving of fresh black truffle at the moment of serving. Some variations incorporate a touch of anchovy or butter to deepen the umami, but the truffle must remain the star. Overly heavy cream or cheese is avoided, as it masks the truffle’s subtle perfume.

At Gusto Bistrot in Spello, Italy, user JustUs praised the dish for its fresh truffle and perfect pasta texture, noting that the restaurant sources local truffles and prepares the strangozzi in-house. Across Umbria, regional variations include using white truffle from Piedmont or adding a light sprinkle of aged pecorino. The dish remains a testament to Umbrian culinary philosophy: let a few superb ingredients speak for themselves.