Tagliatelle with truffles is a classic dish most often found in Tucany, Umbria, Le Marche or Piemonte. It needs a fresh egg pasta like tagliatelle or pappardelle along with some butter and parmigiano grattugiato, grated parmigiano cheese.
The dish is best served (and most expensively) with winter white truffles, which start arriving in markets in October in Le Marche or November in Piemonte.
Available from May to September is the Tartufo Nero Estivo, or Scorzone Estivo a more “delicate” truffle which is valued at a fraction of the prices as white truffles.
Umbria is Italy’s largest provider of the black truffle. It’s often served with the local specialty pasta called strangozzi, a pasta usually made without eggs.