This dish makes the most of two iconic Umbrian ingredients: black truffles and sausage. The town of Norcia is the most famous in Italy for sausage and salumi production. Since the Middle Ages, the term "Norcino" (butcher from Norcia) has been synonymous with pork butchery and charcuterie (and even historically worked as surgeons). The talented "norcini" (butchers from Norcia) would travel around central Italy during the winter months to assist with the slaughter of pigs and the production of salumi.