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

Alimentary specialties
of Umbrian tradition

& Hospitality in Assisi



"Strangozzi" have to be cooked in 4 liter of boiling salt water for every half kilogram of pasta, taking care of not stirring for the first 2 or 3 minutes of cooking, other wise you risk to break the skeins. Time of cooking: 12-14 mins.

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Stringozzi or Strangozzi

The name comes from the similarity with shoe-strings. People from Terni, Umbria, created Strangozzi and they are also the main lovers, but the entire Umbria knows this pasta, maybe changing the name in Strangozzi, but, if you know how to cook it, the result doesn’t change. Ingredients for 4 or 6 people: clean wild asparagus and chop them in a terracotta-pan, fry with extra-virgin olive oil two cloves of garlic, taking them out when browned. Add two cloves of garlic, taking them out when browned. Add two tops of asparagus and cook at a low flame for five minutes, then add minced tomatoes and keep on cooking for 14 mins. At the end, add herbs for spaghetti which give a spicy and good-smelling touch. Boil Strangozzi "al dente" (not too cooked) and pass them in a pan on the flame for one minute. This dish maybe prepared oven without tomatoes: in this case increase the dose of asparagus and olive oil.

Black truffle strangozzi

Ingredients: gr. 500 of Strangozzi, gr. 100 of extra-virgin olive oil, black truffles (in slices or paté) one clove or garlic, one boned anchovy, salt and pepper. Directions (for 6 servings): Cook the Strangozzi in salted boiling water. Sautee` in a pan the anchovies cut in pieces, along with the oil and garlic. Mix well to allow the ingredients to dissolve. After the garlic is browned, remove it from the pan, and turn off the heat. Let the oil cool for a few minutes. Then add the truffles. Remove the Strangozzi when they are al dente, after about 12 to 14 minutes. Drain and pour them into the pan with the truffles. Turn the heat on for only a few minutes, just the time to mix all the ingredients together, and... it's all yours!

Strangozzi from the town of Norcia 

Ingredients: 1 pound of Strangozzi, 50 grams of black truffles sliced or crushed, 4 tablespoons of oil, 2 cloves of garlic, 3 anchovies, salt, pepper. Directions (for 4 servings): Cook the pasta in salted boiling water. Remove the pasta when it is al dente, after about 12 to 14 minutes. Chop the garlic and sauté with olive oil in a pan. Remove from heat when the garlic is golden brown, and add the anchovies. Crush the anchovies so that they receive the flavoring of the oil. Add the truffles, salt and pepper. Add the strangozzi, tossing all the ingredients together for a few minutes over high heat.

Strangozzi with oil and garlic

It’s the fastest way for a spaghetti mid-might. For 6 people: gr. 500 of classical Strangozzi, or hot-chili pepper Strangozzi, three spoon of hot-herbs for spaghetti half a glass of extra-virgin olive oil, one spoon of grated bread, gr. 100 of sheep's milk cheese with hot-chili-pepper boil Strangozzi, and pass them for half a minute in the pan where you’ll have put all the ingredients. Serve hot adding grated cheese.


Macaroni with walnuts

Christmas Eve dinner has any where particular rules. In Umbria one of the most traditional dishes is in the middle between a sweet cake and a pasta.
Boil in salt water Strangozzi and seasoned them, when drained, with sugar, cinnamon, chopped walnut kernels, grated bread, bitter cocoa powder, grated lemon skin. It's impossible to give detailed doses for the seasoning. Every body will do depending on their taste, preferring more of an ingredient rather than another. For 4 people: gr. 300 of pasta, gr. 70 of sugar,
gr. 200 of walnut kernels, gr. 50 of cocoa, gr. 70 of grated bread, cinnamon, lemon skin. Mix and serve.

Three-color pasta with Rubesco wine

Ingredients: 1 pound of Three-color pasta (red, white, and green) 50 grams of butter, 3 tablespoons of oil, 500 grams of tomatoes peeled, 80 grams of sheep's milk cheese, grated one glass of Rubesco bacon celery carrot onion salt pepper Directions (for 4 servings): Cook the pasta in salted boiling water. Cut the onion and sauted in a pan. Add the cut carrot and celery and bacon cut in cubes. When the ingredients are golden brown, add the wine. Let the wine evaporate, and then add crushed tomatoes, salt, and pepper. Cook for 10 minutes. Remove the pasta when it is al dente, after about 12 to 14 minutes. Drain and pour them into the pan with the sauce. Add cheese to taste, and enjoy the remaining wine!

Strangozzi with Asparagus

Ingredients: 1 pound of Strangozzi 2 bunches of asparagus 250 grams of tomatoes peeled, 1 tablespoon of Piccantissimo & profumatissimo di Assisi, oil, garlic, salt. Directions (for 4-5 servings): Cook the pasta in salted boiling water. Wash the asparagus, and cut the tender part into small pieces. In an earthenware pan, sauté the garlic in oil. Remove them when golden brown. Add the asparagus, and cook at low heat for 5 minutes. Then add crushed tomatoes, and continue to cook for 15 minutes. When the cooking is done, add the Italian spices to taste, to give a special flavor to the dish. Remove the pasta when it is al dente, after about 12 to 14 minutes. Drain and pour them into the pan with the sauce. The sauce may also be made without tomatoes. In that case, just add more asparagus and oil to the pan.


In order to enjoy the strangozzi tartufati without having to prepare a dressing it is necessary to merely boil the strangozzi and and season them with a little extra virgin ollive oil and grate some pecorino di fossa cheese on top. You can enrich the flavor even more by slicing truffles to place on top.


This is another dish that does not require much in the way of preparing seasonings. Boil the strangozzi and season with several tablespoons of cooking cream, small pieces of porcini mushrooms and a little bit of extra-virgin olive oil. You may add grated cheese if you wish, but even without, it has a distinctive flavor.


Lightly toast a few slices of plain bread. Flavor them by rubbing on a little garlic and pouring extra-virgin olive oil on top. Lastly, generously top with a salsa with truffles or a puree` of black truffles.

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