Strangozzi alla Spoletina are typical Umbrian fettuccine, of humble and ancient origin, which are seasoned with tomato and parsley
Ingredients for the dressing (4 people)
Ripe peeled tomatoes 600 g.
Extra virgin olive oil 4 tablespoons
Garlic 2 cloves
Chilli pepper to taste
Parsley to taste
Peel, wash and cut the tomatoes into quarters. In a non-stick pan, brown 2
cloves of garlic with 4 tablespoons of extra virgin olive oil.
As soon as
the garlic has browned, remove it and add the tomatoes. Season with salt,
pepper and chilli pepper and leave to cook for about 30 minutes over a gentle
heat, or until the sauce has reached a fairly thick consistency.
21/02/2026
Until early June, an exhibition cycle that intertwines historical memory and contemporary sensibility ...
READ ALL
14/03/2026
Saturday, 14 March at 9 pm at Teatro Nuovo Gian Carlo Menotti ...
READ ALL
14/03/2026
Saturday, 14 March, at Sala Pegasus, the final event of 'Arti in Dialogo' ...
READ ALL
14/03/2026
Every week in March, the Spoleto Card offers opportunities to discover the historical and artistic heritage of the city and surrounding area. Themed v ...
READ ALL
14/03/2026
Guided tours and educational workshops at Rocca Albornoz ...
READ ALL
14/03/2026
On 14 March at Rocca Albornoz, on the occasion of National Landscape Day ...
READ ALL
15/03/2026
Telling the story of the territory through art and wine ...
READ ALL
21/03/2026
Saturday, 21 March at 9:00 pm at Teatro Nuovo Gian Carlo Menotti ...
READ ALL
21/03/2026
From December 2025 to May 2026, off-season performances by the Teatro Lirico Sperimentale ...
READ ALL
22/03/2026
Series of events with the curators of the exhibition held at Palazzo Collicola ...
READ ALL
28/03/2026
Saturday, 28 March at 8.30 pm, the voices of the Teatro Lirico Sperimentale in concert with Umbria Ensemble ...
READ ALL
28/03/2026
Saturday, 28 March at Teatro Nuovo Gian Carlo Menotti ...
READ ALL