Fregnacce e reginelle alla norcina
The homemade pasta takes the form of fregnacce and reginelle, dressed according to norcina tradition with fresh ricotta, Norcia sausage, local pecorino, black pepper and truffle.
Dining · Norcia (PG)
Osteria serving Umbrian and nursina cuisine in the Parco Nazionale dei Monti Sibillini
Eccellenza Italianacertificata 2025–2026
Read on
The place
Osteria Sienti'n Può, run by Rodolfo Di Biagio, is located in the heart of Norcia, along Corso Sertorio, within the Parco Nazionale dei Monti Sibillini. The kitchen follows nursina tradition with homemade pasta and local, zero-mile products. Among the specialties: fregnacce alla norcina, fettuccine with black truffle from Norcia, and Prosciutto I.G.P. aged up to twenty-four months. Ingredients come from the surrounding territory: porcini mushrooms from the Sibillini, local cheeses, norcina cured meats and black truffle.
At the table
Osteria Sienti'n Può is located along Corso Sertorio, in the historic center of Norcia, at the foot of the Parco Nazionale dei Monti Sibillini (Sibillini Mountains National Park).
Why you can trust it
OSTERIA SIENTI'N PUO' 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
OSTERIA SIENTI'N PUO' 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
The homemade pasta takes the form of fregnacce and reginelle, dressed according to norcina tradition with fresh ricotta, Norcia sausage, local pecorino, black pepper and truffle.
Fresh pasta accompanied only by black truffle from Norcia, summer or winter depending on the season, which expresses the character of the Sibillini undergrowth.
The cornerstone of the region's norcineria (pork-curing tradition) is the Protected Geographical Indication ham, aged for up to twenty-four months, served in the antipasto alongside other local cured meats and cheeses.
Porcini mushrooms from the Monti Sibillini are brought out by the simplicity of roasting and by extra virgin olive oil from Trevi.
The figures
What visitors say
«We had the full menu at €30, and left satisfied and very full. Thank you for your kindness.»
«We had the fregnacce alla norcina and with truffle, exquisite! Highly recommended!!!»
«Special mention for the welcome given to our little dog: they brought her a bowl of fresh water right away, without us even asking!»
«Everything was excellent! Antipasto with norcina cured meats and cheeses, DELICIOUS pasta alla norcina, meat main courses and dessert plus coffee/drinks.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Nearly all the pasta is handmade in the osteria, from fregnacce to fettuccine to reginelle, following the recipes of nursina tradition.
The choice of ingredients favors products from Norcia and the surrounding area, with attention to local organic suppliers to ensure traceability and freshness.
The Prosciutto I.G.P. di Norcia is selected with an aging period of between eighteen and twenty-four months, in compliance with the standard governing the Protected Geographical Indication.
Images
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