Gastronomic speciality with porcini mushrooms and summer truffles. Cooking instructions: Bring two liters of salted water to the boil. Add the pasta and cook for about 4-5 minutes. Drain the pasta and heat it in the pan with a little butter and 50g of cream. Serve the pasta hot and sprinkle generously with Parmesan cheese. Makes 4 servings.

Ingredients: DURUM WHEAT SEMOLINA, 20% EGGS, 7% porcini mushrooms (Boletus Edulis and related mushrooms), 3% black summer truffle (Tuber Astivum), flavourings