At the slopes of the Sibillini Mountains, Norcia is synonymous with products of unequaled quality, among which stands out the black truffle, whose shape is round or even "bitorzoluta", given by the stony soils that characterize the locality. The truffle of Norcia is a journey into excellence and in all seasons: winter black truffle from Norcia followed by the black winter truffle-scorzone and then here is the black summer scorzone truffle. Depending on the time of year, then, the prized "Tuber Melanosporum Vittadini" is enhanced with a delicious dish: in this case, strangozzi, a pasta with a characteristic long format. Obviously topped with a sprinkling of fine black truffle from Norcia. Preparing this delicacy is very simple and the only precaution concerns the cooking of strangozzi: this type of pasta, in fact, cooks in no time. As soon as the strangozzi come to the surface, carefully check the cooking until it reaches the desired one: this traditional Umbrian pasta gives its best when it is slightly al dente.