One of the most famous dish of the culinary tradition of Umbria region, a combination of durum wheat flour and black summer truffle.
The Strangozzi with summer truffle are a handcrafted pasta made with selected 100% Italian grains, bronze drawn and dried at low temperature.
Due to its particular porosity, this kind of pasta retains any kind of sauces.
They pair perfectly with any sauces or condiments among Giuliano Tartufi selection, especially with the classic ones with truffle and mushrooms.
You can simply have them with a little butter and some Parmesan. Simple ingredients, but awesome result!

COOKING TIPS:
Cook the Strangozzi with summer truffle in abundant salted water, then drain them when still "al dente" and finish cooking them in a pan with a few knobs of butter and a few tablespoons of Parmesan. Add some of one of Giuliano Tartufi's sauces or Summer Truffle Slices to enhance the truffle flavour.