buongustaio traditionaly

Gambacorta,
Bottega del Bongustaio,
since 1946 in  Assisi,
since 1996 in Internet

Alimentary specialties
of Umbrian tradition

& Hospitality in Assisi
www.ilbongustaio.com

 

 

il bongustaio

Strangozzi are similar in shape to classical spaghetti, except that they are thicker and have a less smooth surface which allows them to retain sauces better. If you season strangozzi with a salsa of the prized black truffles from Norcia, you will have a refined main course which may be used for any special occasion.

COD. SN13 PASTA MARTELLI

the promotion becomes again
pasta della famiglia  Martelli

g. 1000 Euro 4,45

La pasta artigianale prodotta dalla famiglia Martelli Ŕ ottenuta impastando le migliori semole di grano duro con acqua fredda, mediante la trafilatura in bronzo che la rende ruvida e successivamente essiccata a bassa temperatura. Il risultato Ŕ una pasta gustosa e di buona porositÓ che permette di assorbire bene i condimenti.         
           

click per ordinare spaghetti  

click per ordinare  rigatoni

click per ordinare  penne

click per ordinare  fusilli

 

Sales Promotion STRANGOZZI CLASSICI
AND TORTA AL TESTO
 

COD. P1 CLASSICAL
STRANGOZZI
 

g. 500 Euro 2,50

A typical Umbrian pasta is produced with craft according to tradition by the pasta makers Julia of Spello that use only fine flour made from hard wheat. Strangozzi are excellent with olive oil, chili, and garlic, or with fish or vegetable sauces. A packet is sufficient for 6/7 helpings.

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torta cotta sul testoCOD. P7 COCKED BREADON
THE "TESTO"

g. 300 ca. Euro 2,50
(at kg. Euro 8,73)

E' cooked bread on the testo it is the ancient bread done in house cooked on the hearth above a rotunda stone said text. Prepared with flour, water and little salt it is used to serve it warm with stuffed boiled vegetables and heat with sausages roast. Still produced according to tradition it is manufactured in atmosphere modified for a long maintenance. Excellent also served warm stuffed with the raw ham.

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COD. P1
CLASSICAL
STRANGOZZI

 

g. 500
Euro 2,95

 

 

A typical Umbrian pasta is produced with craft according to tradition by the pasta makers Julia of Spello that use only fine flour made from hard wheat. Strangozzi are excellent with olive oil, chili, and garlic, or with fish or vegetable sauces. A packet is sufficient for 6/7 helpings.

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COD. P2
SPELT
STRANGOZZI

 

g. 500
Euro 4,95

 

 

 

As described in code P 1 but the Strangozzi are made with spelt flour. Exceptionally delicious  if served with the tartufata (a truffle condiment). A packet is sufficient for 6/7 helpings.

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COD. P3
MUSHROOMS
STRANGOZZI

 

g. 500
Euro 4,95

 

 

 

Like the description at code P 1 but with the addition of porcini mushrooms in the pasta dough. Serve with olive oil and grated cheese. Much tastier if truffle oil is used. A packet is sufficient for 6/7 helpings.

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COD. P4
NOODLES OF
CAMPOFILONE



g. 250
Euro 2,98


The noodles of Campofilone, are produced with the famous tradition in the world: only bran of hard wheat and fresh eggs over 30%, without addition of water. The quantity of a wrapping is enough for 4/5 person.

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COD. P5
TRUFFLE
STRANGOZZI



g. 500
Euro 4,95

 

 

Like the description at code P 1 but summer black truffle is added to the pasta dough. Exceptional if served with oil and grated cheese and incomparable if slices of truffle are added. A packet is sufficient for 6/7 helpings.

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COD. P6
HOME MADE
VEGETABLE PASTA

g. 500
Euro 3,60

 

 

Home-made pasta produced by Julia of Spello with hard grain semolino and eggs with the addition of tomatoes, beet, spinaci, curcuma and sepia. A packet is sufficient for 6/7 helpings.

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COD. P7
COCKED BREAD
ON THE "TESTO"

g. 300 ca.
Euro 2,70

(at kg. Euro 8,73)

E' cooked bread on the testo
it is the ancient bread done in house cooked on the hearth above a rotunda stone said text. Prepared with flour, water and little salt it is used to serve it warm with stuffed boiled vegetables and heat with sausages roast. Still produced according to tradition it is manufactured in atmosphere modified for a long maintenance. Excellent also served warm stuffed with the raw ham.

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COD. P8
UMBRIA'S BREAD
WITH CHEESES

g. 500 Euro 6,25
(at kg. Euro 12,50)

This bread with cheese, said Torta di Pasqua, is in Umbria the traditional bread of the breakfast Pasquale. Tastes together with the capocollo, to the salami coralline, to the firm eggs, the all accompanied by the typical wine Vernaccia of Cannara. It is prepared with flour, eggs and so much cheese - grated or to bits -The production of theTorta di Pasqua, that was always limited a Week Saint, happens the whole year to satisfy the request of the estimators. It is sent affected and manufactured in atmosphere modified for preserving it fresh many days.

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COD. P9
TRADITIONAL
BREAD BAKED
IN WOOD

g. 2.300 ca.
Euro 8,90
(at kg. Euro 3,95)

The traditional bread of Umbria, produced with flour, without salt, cooked on ovens with fire of firewood. It maintains fresh many days if preserved to the shelter by the air. It is the ideal to prepare the bruschette or to taste together with the umbrian salami, generally well tasty. Stale of a few days are better than fresh.

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Pasta al Sedano nero di Trevi

COD. P11 Pasta to the black celery of Trevi

Handicraft pasta, drawn to the bronze, enriched with fresh hearts of black Celery of Trevi. The Umbricelli can be seasoned with garlic, oil and chilli pepper or with Piccantissimo & Profumatissimo di Assisi. Exceptional if seasoned with the sauce of "Black Celery of Trevi and Sausage." The quantity of a package is enough for 5/6 portions.

g. 500 Euro 3,95

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Since 1946: Gambacorta - Bottega del Bongustaio - via S. Gabriele, 17 06081 Assisi (PG) - Italia
tel. +39 075812454 - fax +39 075813186