Located in the heart of Umbria’s wine country, Coccorone is where you warm up with a glass of Sagrantino di Montefalco and coal-toasted bread. Start with bruschette miste or tartufo and follow with frascarelli. Found nowhere else in Italy, the pasta is made according to a curious recipe: Egg yolks are smeared over a flat pan and flour is sprinkled over. The pan is shaken violently, and the flour and egg coagulate to form oddly shaped noodles. Another house dish is pappardelle al Sagrantino, colored red with a few drops of wine.
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