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.
30/07/2026
Ocenelli, Thursday 30 July; Beroide, Thursday 6 August; and Montebibico, Thursday 13 August. Three immortal female figures are brought back to life in ...
READ ALL
06/08/2026
From 6 August to 28 September, the programme features four new productions and a lieder recital, including three world premieres. ...
READ ALL
09/08/2026
The market takes place in Spoleto every second Sunday of the month ...
READ ALL
16/10/2026
From 16 October to 20 November 2026, three events featuring big names from the international music scene ...
READ ALL
24/07/2026
From one tower to another via the ancient military walkways, discovering the fascinating history of the Rocca Albornoz ...
READ ALL
25/07/2026
Scheduled visits at Palazzo Collicola, Casa Romana and Rocca Albornoz – National Museum of the Duchy of Spoleto ...
READ ALL
25/07/2026
From 18 July to 21 September: over 50 events including performances, music, culture and community activities ...
READ ALL
25/07/2026
From 27 June 2026: three new exhibitions and the new layout of the “G. Carandente” Gallery of Modern Art ...
READ ALL
25/07/2026
From 28 June 2026 to 25 April 2027 at the Rocca Albornoz – National Museum of the Duchy of Spoleto, the first of four exhibitions to celebrate the cen ...
READ ALL