Pici al tartufo
Fresh hand-rolled pasta, dressed with generous shavings of truffle that perfume and define the dish, recognised by regular customers as one of the finest on the menu
Dining · Città della Pieve (PG)
Umbrian-Tuscan cuisine and seafood specialities in the historic centre of Città della Pieve
Eccellenza Italianacertificata 2026–2027
Read on
The place
In the heart of the historic centre of Città della Pieve, Da Laura Ristorante offers a cuisine that weaves together Umbrian-Tuscan tradition with a refined menu of fresh seafood. Among the standout dishes are pici al tartufo, made with fresh homemade pasta and generous shavings of truffle, and game specialities such as cinghiale in umido, along with stuffed rabbit and guinea fowl. Family-run management ensures a warm and attentive welcome, while the summer veranda offers a pleasant setting for evenings in the warmer months.
At the table
DA LAURA RISTORANTE occupies a central position in the historic fabric of Città della Pieve, where family-run management guarantees direct and attentive hospitality.
Why you can trust it
DA LAURA RISTORANTE is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
DA LAURA RISTORANTE is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Fresh hand-rolled pasta, dressed with generous shavings of truffle that perfume and define the dish, recognised by regular customers as one of the finest on the menu
House-made pasta shapes prepared by hand, dressed in the traditional way with Tuscan aglione garlic for a bold, savoury balance
A game speciality with slow cooking that yields exceptionally tender meat, true to the territory's hunting tradition
Game dishes prepared with stuffing according to the Umbrian recipe, an expression of country cooking revisited with care
A menu dedicated to fresh seafood, running alongside the meat offerings with proposals that vary according to market availability
The figures
What visitors say
«Walking through the village we were drawn in by the aroma coming from the restaurant. The dishes we ordered were executed masterfully!»
«As a serial eater of pici/umbrichelli all'aglione, the ones I had yesterday were definitely among the best I've ever had. The wild boar was also incredibly tender.»
«A truly excellent experience, both for the variety and quality of the dishes and for the kindness and warmth of the owner.»
«A wonderfully welcoming place in the historic centre, a very kind owner and excellent food. More than fair prices.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Pici and umbrichelli are prepared by hand in the restaurant's own workshop, following the traditional manual technique that requires time and precision in the rolling
The seafood menu is built on market availability and the freshness of the ingredients, selected to guarantee consistent quality alongside the meat dishes
Game meats are worked with long, careful cooking, respecting traditional recipes that bring out tenderness and full flavour