Frommer's Review
Get your appetite and credit card ready for a night at Spoleto's oldest restaurant in the company of Umbria's quasi-divine fungal tuber. The chefs work all seasons of truffle: the coveted white in autumn and early winter and the black pregiato the rest of the year. The small dining room is an intimate arrangement of reddish veneer paneling and tables accessorized with pink roses. As Mozart wafts over your table, you can inaugurate the evening with a terrina di polenta (slices of truffle-flake polenta in sauce covered with large shavings of truffle). Strengozzi al tartufo is the classic truffled pasta primo, or take a tartufo break with the strong-flavored orecchiette alla popla di olive (tiny handmade pasta shapes served in a sauce of Gorgonzola and crushed olives). The petto di faraona is a guinea hen breast stuffed with a mix of potato and truffles. The simplest dish is often exquisite, as is the case with the veal scaloppa al tartufo.
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planning your trip.
