Ah, what a wonderful celebration for the 80th anniversary of Delizie di Orvieto! When it comes to **pasta typical of Orvieto**, the most renowned and characteristic is without a doubt **Umbrichelli**.
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### Umbrichelli: the original pasta of Orvieto
****Umbrichelli** (sometimes written *umbricelli*) is a type of thick, hand-rolled pasta, very similar to spaghetti but much wider and with a slightly irregular and rustic shape. They are simply made with only water and flour, sometimes with a pinch of salt. Their texture is wonderfully rubbery and absorbent, making them perfect for hearty sauces.
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### The perfect match for the Orvieto Delights
Given the long tradition of Delizie di Orvieto and the regional focus, a classic and deeply flavored sauce would be ideal to celebrate with Umbrichelli. Here are a couple of strong contenders, in line with the local spirit:
* **Umbrichelli al Tartufo (with truffle sauce):** Orvieto is located in Umbria, a region famous for its truffles, especially the black ones (*high-quality black truffle*). A simple but elegant sauce made with fresh black truffle, olive oil, garlic and perhaps a touch of butter or light broth, would highlight the pasta and essence of Umbrian cuisine. It is a luxurious choice that speaks of celebration.
* **Umbrichelli in Sugo d'Aglione (with Aglione sauce):**. As you said "Crema di Aglione", this unique, sweet and delicate garlic sauce (from the giant garlic Aglione) would be a fantastic choice, tasty and maybe a little less common but still authentic that showcases local products. It is rich without being heavy, allowing the Umbrichelli to shine.
