For 4 servings:

400 grs of spaghetti, 100 grs owf fresh black truffles, 2 anchovies in salt, 1 garlic clove, 6 tablespoons olive oil, 1 handful parsley, salt.

Wash and debone the anchovies, mince in a pan with the oil. Put on very mild fire, mash them with a fork, add the crushed garlic, stir and add the grated truffles. Cook for 2 minutes, stirring and caring not to reach the boiling point; salt, take away from fire, take out the garlic. Boil the spaghetti underdone in plenty of salted water. Put them in tureen, pour the sauce, mix and spread with minced parsley.

The wine suggested are full-bodied whites like a Solopaca or a Fiano di Avellino or a Terre Bianche from Sardinia.

Costolette di Maiale alla spoletina (Pork chops Spoleto style)

For 4 servings:

4 pork chops, 50 grs olive oil, 30 fresh sliced black olives, 30 fresh finely minced black olives, 1 glass dry white wine, white flour, salt, pepper.
Instead of the fresh black olives, you may use the canned olive paste/pulp.

Flour slightly the chops and lay in a pan containing the warm oil; let them color, salt, pepper and turn in order to color also the other side. Wet with wine and, after few minutes, add the olives; cook on a mild fire until achieving