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

Alimentary specialties
of Umbrian tradition

& Hospitality in Assisi


Basic sauce with truffles

Directions: in a frying pan, sauteed a clove of garlic in extra virgin olive oil until golden. Then, remove from heat and allow to cool. Prepare the truffles, crushing or grating them. Remove the garlic from the oil. Add the truffles and season with salt and pepper. Return to heat for a minute and mix. Serve warm.

Black truffle 

Cereals, legumes



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White truffle

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Black truffled toasted 
slices of bread

Ingredients for 6 people: six slices of bread, gr. 100 of sliced truffles or truffle paté, extra-virgin olive oil, salt, pepper, one clove of garlic and lemon juice. Procedure: pound truffles together with garlic, add oil, salt, pepper and lemon, at discretion, mix raw, toast the slices of bread, put a little oil and lemon, then spread the sauce you have prepared on and serve immediately.

Spaghetti with truffles

Ingredients: salsa base al tartufo (See "Basic sauce with truffles" recipe above) juice of half a lemon or 1 anchovies. 
Directions: cook the spaghetti "al dente". Drain and mix in the Basic sauce with truffles. Add the lemon juice or anchovies. Place on high heat for a few minutes. Serve immediately.

Truffled omelet

Ingredients for 6 people: nine eggs, gr. 100 of sliced truffles or truffle paté, extra-virgin-olive oil, salt, pepper, a little of white wine. Procedure: beat the eggs, season them with salt and a pinch of pepper, add the truffle and mix well. Warm up oil in a frying-pan and pour in the mix. Move continuously the pan in order to avoid that the eggs stick to it; when the base will set, turn the omelet. Put the pan again on the fire, and sprinkle some wine making it evaporate. Serve well warm.

Black truffled Strangozzi

Ingredient for 6 people: gr. 500 of Strangozzi, gr. 100 of extra-virgin olive oil, gr. 100 of polished and washed truffles (sliced or paté), one clove of garlic, one anchovy with no bone, salt and pepper. Procedure: for the sauce, warm, in a wide pan, oil, garlic and the chopped anchovy, mixing until it will be completely melted; when the garlic will be golden, draw back the pan from the fire and take the garlic out; wait until the oil is colder and add grated or chopped truffles. Strain off Strangozzi not cooked too much, put for a minute on a high flame.

Bruschetta with the black truffle

To slightly toast some slices of bread , seasonedly rubbing some garlic and pouring extra virgin olive oil, therefore to cover it with abundant basic sauce to the truffle. 


Truffled parmesan risotto

Ingredients for 6 people: gr. 500 of rice, gr. 60 of butter, gr. 100 of grated parmesan, one spoon of cream, gr. 50 of white truffles (sliced or paté). Procedure: cook the rice traditionally and add at the end bitter, cream, parmesan and a half of the truffle. Mix and serve well warm garnishing the plates with slices of white truffles.

Salad of white truffles and ovules

Ingredients for 6 people: gr. 500 of ovules, gr. 50 of white truffles, two eggs, two lemons, gr. 100 of extra-virgin-olive oil, salt and pepper. Procedure: remove the white film from the ovules and slice them finely. Boil the eggs, make them cool, and separate yolks from white, mince the yolks whit a fork, put them in a tureen, add lemon juice, oil, salt and pepper, obtain a sauce mixing all the ingredients. Put the sliced ovules on a dish, cover with slices of white truffle and season with the sauce.

Sandwiches with white truffle

Ingredients for 6 people: 12 slices of bread cut in triangles, three slice of cooked ham, eight anchovies, gr. 100 of butter, gr. 50 of white truffles in slices, some drops of lemon juice. Procedure: make the butter melt, add lemon juice, the eight chopped anchovies and the truffle. Mix well in order to obtain a fine cream and spread it on 6 of the slices of bread. Cut the cooked ham in triangles, put the slices on the bread and cover with the other six slices of bread. Delicious!!!

Truffled lamb

Ingredients for 6 people: kg 1,500 of lamb in small pieces, extra-virgin-olive oil, rosemary, garlic, vinegar and capers, gr. 100 of minced white truffles, salt, pepper, lemon, white wine.
Procedure: warm in a pan gr. 100 of oil, add the lamb with a clove of garlic, rosemary, salt and pepper. Brown until the meat will be well golden, then sprinkle a glass of dry white wine, make it evaporate, cover the pan, lower the flame, and cook slowly for 20 minutes. Pound a clove of garlic and some capers with two spoon of vinegar. Pour the sauce on the meat, cook for few minutes. Pound gr. 50 of truffles, on clove of garlic, little oil, some drops of lemon, salt and pepper, in order to prepare a truffled sauce. Put the lamb in a dish and strew it with the sauce. Serve well warm.


Carpaccio with black truffle

Ingredients for 6 people: gr. 600 of fillet steaks, salt, pepper, two spoon of extra-virgin-olive oil, gr. 100 of parmesan, two lemons juice, gr. 100 of black truffles of Norcia. Procedure: put very thin raw fillet steaks in the dish and strew them with abundant lemon juice, previously beaten together with oil and pepper; 2 or 3 minutes later, add chips of parmesan and truffle in slices.
Serve immediately.

Croûton of fillets of sole  a the cream of white truffles

Ingredients for 6 people: 12 fillets of sole, gr. 300 of mushrooms, gr. 100 of butter, 6 slices of bread for sandwiches, gr. 100 of milk cream, one glass of Marsala, flour, salt, pepper, gr. 50 of white truffles. Procedure: put in a pan gr. 50 of butter, add the fillets dipped in flour, cover with Marsala, add salt and pepper and put in the oven for 15 minutes. Drain to the last drop the fillets and put aside in a plate, add in the pan the mushrooms and the cream, boil few minutes, add the slices of truffle and a knob of butter. Fry the bread in butter. Put the fillets over the fried slices of bread,
strew them with the sauce and serve.

Croûton a the truffled paté

Prepare some thin slices of bread, toast them in the oven and spread them, while still warm, with truffled liver paté , add some drops of lemon juice and a little of minced parsley. Possibly serve warm.

Croûton with olive's pulp

For 4 people: gr. 400 of sweet black olives, one rib of celery, one pounded clove of garlic, the peel of an orange half a glass of extra virgin olive oil, one glass of white wine, salt and pepper. Stone the olives and cook them in a pan, at a low fire, with all the ingredients well minced. Add the wine and make it evaporate. In the end add two spoons of olives' pulp and mix. Pass the whole at the sieve and spread it on slices of toasted bread.

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