Ceriola con Porcini e Tartufo

Ceriola con Porcini e Tartufo is a traditional pasta dish from the Umbria region of central Italy, specifically associated with the area around Valtopina, a town known for its prized truffles. The “ceriola” is a hand-rolled, thick spaghetti-like pasta similar to pici or umbricelli, made from durum wheat flour and water. The dish pairs this rustic pasta with two of Umbria’s most celebrated fungi: fresh porcini mushrooms (Boletus edulis) and black truffle (Tuber melanosporum). Key ingredients also include extra-virgin olive oil, garlic, and pecorino or Parmigiano-Reggiano.

A great version of Ceriola con Porcini e Tartufo is distinguished by the quality and seasonality of its mushrooms. The porcini should be firm, fragrant, and sliced thickly, sautéed just until golden to retain their earthy flavor. The black truffle is shaved raw over the finished dish, releasing its intense aroma. The pasta itself must be cooked al dente and tossed sparingly in the mushroom and oil mixture, allowing the fungi to be the stars rather than being overwhelmed by cream or heavy sauces.

Regional variations are subtle. In some Umbrian kitchens, a splash of white wine is added during the mushroom sauté, or the dish is finished with a knob of butter for extra richness. A few cooks incorporate a pinch of chili flakes for warmth. One notable venue serving this dish is Il Tartuffaro in Valtopina, though user JustUs on ReTubeIt gave a thumbs-down rating, noting the version there fell short of the ideal. To elevate the dish, home cooks and chefs alike insist on using only the freshest local truffles and porcini, often harvested from the surrounding woods of the Apennines.