Strangozzi alla Spoletina

Strangozzi alla Spoletina draws its character from black truffle, anchovies, tomatoes, and garlic. In the dish, black truffle sets a woodland perfume and earthy depth against saline intensity and concentrated umami from anchovies and bright fruit and lively acidity from tomatoes.

It belongs to Italy’s long coastal conversation, in which fish and shellfish move from simple grills to sauced pasta and carefully preserved sea flavors.