Typical Umbrian pasta made with durum wheat flour, porcini mushrooms, summer truffle (Tuber Aestivum Vitt.) 1%, egg white, and truffle aroma. Cook in salted water without turning until the end of cooking. Fry lightly in oil a clove of garlic, drain the pasta and toss it in the pan. Dress the pasta with Truffle Sauce or with Minced Truffle. Although Elisabetta and Leonardo only founded Valnerina Tartufi in 2007, the company draws on over 50 years of experience from the entire Matteucci family and neighboring truffle hunters. Valnerina is arguably the most beautiful part of Umbria, and strictly translated means "little valley of the Nera". It is here, in the green heart of Italy, in the shades of oaks, poplars and lime trees, that these truffles thrive. Adhering to time-honored and traditional techniques, these truffle products truly reflect the rustic and verdant countryside, and are conserved in local olive oil to ensure a perfect conservation in the jar.
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