Typical dish of Perugia
Strangozzi with black truffle
Strangozzi with black truffle is a long, rustic pasta, similar to thick spaghetti with an irregular shape, handmade with flour and water. The seasoning is simple: shavings or thin slices of Umbrian black truffle that release an intense, earthy aroma, enhanced by a drizzle of extra virgin olive oil. On the palate the pasta is hearty and slightly rough, perfect for holding the truffle’s fragrance. It is an elegant yet deeply rustic first course, often served at lunch or during dinners dedicated to local flavors.
Season: Autunno-Inverno€12–20
Why it matters
In Perugia, strangozzi with black truffle represents the meeting of the homemade pasta tradition and one of Umbria’s most celebrated treasures: truffles. In the restaurants of the historic center it is a gastronomic symbol of the city and its wooded hinterland. It tells the story of an essential cuisine, where just a few local ingredients become a sensory experience.
Origin story
Strangozzi originated as a humble pasta from southern Umbria, prepared with a simple dough of flour and water and cut into thick strips. Over time, in the truffle-rich areas around Perugia and the Valnerina, this rustic pasta became the ideal base for the local black truffle. In this way, a peasant dish transformed into one of the most recognizable expressions of Umbrian cuisine.
Typical ingredients
strangozzi (pasta di farina e acqua)tartufo nero umbroolio extravergine d'olivaaglio
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