skip to Main Content
San Marino – Truffle Passatelli

San Marino – Truffle Passatelli

A timeless, distinctive and super savory dish: passatelli!
Our truffle trip La Buona Italia today reaches the Republic of San Marino, and Alice @alicegrandi87 guides us in the preparation of a dish that is the mainstay of her land and ours: in fact, passatelli are a typical dish of San Marino, Romagna but also Marche (you can even find them in some Perugia tables!).
For winter days, a plate of passatelli in broth is always the solution, but there is nothing fancier than the “dry” version (as we say here), that is, seasoned with a simple sauce.
In her preparation, Alice opted for the unmistakable scent of truffle, imparted by our White Truffle Oil, slivers of black summer truffle and a sprinkling of Tartumix, thus making a good, wholesome and vegetarian dish.
Here is a recipe for you to try making passatelli.
We will see you at the next stage!

Mix all the ingredients for passatelli until a smooth dough is obtained. Place it to rest in the refrigerator 30 minutes.
Mash the dough using the special passatelli tool, cut it to a length of 5-6 cm.
Arrange the passatelli gradually spaced out on a tray, once they are all formed pour them into boiling salted water.
Place 2 tablespoons of white truffle oil and slivers in a skillet and heat it slowly. As the passatelli rise to the surface, place them in the skillet and turn over very low heat, add the truffle flakes and a sprinkling of Tartumix at the last, then serve.


For the passatelli:
150g breadcrumbs
150g grated parmesan cheese
2 organic eggs
90g flour
1 pinch salt
to taste grated nutmeg
q.b. grated lemon peel

For the dressing:
white truffle oil T&C
black truffle shavings T&C
tartumix @tectartufi


White Truffle Olive Oil
Black Sliced Truffles
Truffle and Spices


Cod Fillet In Cooking Oil Over Truffle And Potatoes Cream
I felt in love with Marseilles, without even being there once. The power of a book brings out the passion and takes us to unknown worlds: it is the easiest way to travel. The Marseilles described in Jean Claude Izzo’s…
Mountain croissant
In summer i dream of the mountain and in winter i look for the sea. During a so strange year like this one , i dream with open eyes and i hope that all of us we could come back…
Beef fillet bar with chives on cheese and white truffle cream
“September: it was the most beautiful word, I’ve always felt inside me, because it sounded blooming orange trees, swallows and regret” writes the American story teller Alexander Theroux in his book Darconville’s Cat. September, is a double month. Between summer…
Back To Top