Guide Title

The Valuable Black Umbrian Truffle (Tuber Melanosporum Vittadini) is the prevailing quality present in the territory: it is known all over the world that of Norcia and Spoleto but is also common in several other municipalities. Its area of diffusion includes all the territories that flank the course of the Nera and, in the province of Perugia, is mainly found on Mount Subasio. In general, the region is an immense truffle, its woodland is a natural habitat for many species of high quality truffles.

Among the starters, try the classic Crostini with black truffles and Crostini alla Norcina, prepared with black truffles, chicken livers and anchovies.

Strangozzi with Norcia black truffle: the local truffle combined with homemade Umbrian pasta gives life to a true gatronomic masterpiece. The delicate goodness of this first course will leave you speechless!

The meat is the circle around which the Umbrian regional cuisine revolves. It is cooked with simple methods to avoid altering its taste. The cooking has been good and are passed off, which are used to flavor with herbs. Truffle fillet is a must to taste when you enter an Umbrian restaurant.