There is a small enoteca/restaurant on the main square in Montefalco. We ate there for the first time in 2003, a couple of months after they opened, and it has become without a doubt one of our favorite places to eat — in the world. The food is always unpretentious, full flavored and most important interesting. The owners, who have since become friends, take a vacation each year in February. This year they ended up on the Yucatan penninsula in Mexico. The trip inspired this plate of maltagliata (literally poorly cut pasta) made with Roveja flour and dressed with a tomato sauce spiked with some dried ancho chiles they brought home. Roveja flour is ground from a type of pea (”piselli selvatico” or wild pea) that is cultivated in the Valnerina region of Umbria.
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| From Great Plates |
Maltagliata made from Roveja flour and spicy tomato sauce
