Insalatina con Mozzarella di Colfiorito e Tartufo Grattugiato

The Insalatina con Mozzarella di Colfiorito e Tartufo Grattugiato is a celebrated salad from the town of Colfiorito in Umbria, Italy. Its origin is deeply rooted in the region’s pastoral traditions—Colfiorito’s high-altitude pastures produce a distinct mozzarella di Colfiorito, a fresh, delicate cheese made from local cow’s milk. The dish pairs this prized cheese with grated truffle, often from the surrounding Umbrian hills, creating a simple yet luxurious antipasto.

Key ingredients include the mozzarella di Colfiorito itself, which is prized for its milky sweetness and slightly springy texture; freshly grated truffle (usually black truffle, though white truffle may appear in season); a light dressing of extra-virgin olive oil, salt, and sometimes a squeeze of lemon; and a bed of tender greens such as arugula or baby lettuce. What distinguishes a great version is the quality and freshness of the mozzarella—it should be served within hours of production—and the generous, freshly grated truffle that perfumes the entire dish. The balance between the mild cheese and the earthy, pungent truffle is paramount.

Regional variations may substitute the mozzarella di Colfiorito with other fresh mozzarellas (such as fior di latte) depending on availability, or use different truffle varieties like the prized Norcia black truffle. The dressing is sometimes enriched with balsamic vinegar or herbs like marjoram. A notable venue serving this dish is La Botteguccia del Campo 64 in Colfiorito, as highlighted by the ReTubeIt user JustUs; their version emphasizes the local cheese and house-grated truffle, reflecting a commitment to authentic regional ingredients.