Recipes From The Tradition
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Strangozzi with Black Truffle
Guinea fowl in salmi' with spinaches
Torcolo of Saint Costanzo
Broiled Stockdove 'alla Todina'
Spaghetti with Subasio Caciotta Cheese and Truffle
Emmer Wheat Soup with Chestnuts
Tagliatelle with Goose Ragout
Dumplings with red Onion and Vernaccia
Tagliolini with Black Truffle and Trout Fillets
Pan Caciato detto anche Pan Nociato
Ravioli with Duck Ragout and matured Pecorino
Guinea fowl stuffed with chestnuts and sausages
Tortellini of Colfiorito Potatoes with Norcia Black Truffle and Pecorino Cheese
Potato pie with Porcini mushrooms, truffle and cream of sweet cheeses
Pasta and beans with saffron
Salad of Trasimeno Beans with creamed dried cod and Cannara Onion
Maritozzi al mosto / Currant bun with must
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