Tartufo | Accommodation details
The black and white truffle is a fungus picked in the woods during favourable conditions. A delicious ingredient of mountain cuisine. The Marche is an unspoilt region where, with the fertile vegetation and its pure water, this product grows naturally and healthily. The scents and the flavours of long ago remain unchanged in these enchanted places where reality and legend seem to blend together.
Monti Sibillini White truffle Tagliatelle
RECIPE -for 5 people
- 500 gr. of fresh egg tagliatelle
- 80 gr. of butter
- white truffle
- salt
PREPARATION:
First clean the white truffles from any remnants of soil, with a soft brush and a damp cloth.
Heat up a pan with plenty of water and when it is boiling, add salt and the fresh tagliatelle letting them cook for a couple of minutes.
Meanwhile, melt the butter in a large frying pan, then drain the pasta and mix it in with the butter for a few minutes with a ladle full of hot water.
Serve the tagliatelle very hot, adding fresh white truffle on top and, if you like, enrich the dish with grated Parmigiano cheese.
Typical products
Il “Coppu” di Montelparo
Lu serpe (o lu serpu)
Li Caciù co’ la Fava
La Galantina di Grottazzolina
Tagliatelle fritte
The Marca Fermana Association's current website has been part financed within the Local Development Project by the GAL Fermano Leader (see subsequent banner) in favour of the 32 municipalities of the defined area of the GAL Fermano: Altidona, Amandola, Belmonte Piceno, Campofilone, Falerone, Fermo, Francavilla D’Ete, Grottazzolina, Lapedona, Magliano di Tenna, Massa Fermana, Monsampietro Morico, Montappone, Monte Giberto, Monte Rinaldo, Monte Vidon Combatte, Monte Vidon Corrado, Montefalcone Appennino, Montefortino, Montegiorgio, Monteleone di Fermo, Montelparo, Montottone, Moresco, Ortezzano, Petritoli, Ponzano di Fermo, Rapagnano, Santa Vittoria in Matenano, Servigliano, Smerillo, Torre San Patrizio.