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La Romagna’s Stringozzi al Tartufo pasta is a traditional Umbrian knife-cut durum wheat pasta lunga similar to spaghetti but with a shoelace square cut.  Flavored with dried porcini mushrooms and Umbrian black truffles, these stringozzi are an ultra-Umbrian dish.

Serving suggestion: toss with truffle-infused olive oil or truffle salt or both.