Ricotta ravioli with porcini mushrooms is a very popular recipe in Abruzzo. Thanks to the numerous woods and the suitable climate in autumn the tables of the Abruzzo people are enriched with delicious mushrooms. Among the many recipes that include mushrooms, one of these uses them as a condiment with delicious sheep’s ricotta ravioli, typical of the Abruzzo areas.
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Strangozzi with truffles are a typical Umbrian dish born from the combination of two very popular and appreciated products in this region. The black truffle from Norcia, a prized quality appreciated for its flavour, and the strangozzi (or stringozzi), a format of long fresh pasta typical of this region, originally from the area between Spoleto and Foligno. Very similar to tagliolini, they differ in that they do not contain eggs. Widespread throughout the region, they have taken on different names, in Perugia they are called umbricelli, in Terni, ciriole.
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