Risotto with strigoli is a predominantly spring dish, linked to the seasonal presence of strigoli (silene vulgaris), typical of the Umbrian Valley, from Foligno to Spoleto.
It is prepared with this field grass, also known in other regions as carletti, stridoli or sciopeti.
The recipe calls for the use of Parmesan cheese, although it is entirely based on the particular flavor of this spontaneous and perennial herb, with its ancient and natural scent.
