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

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