You smell the truffle before you see it. Open the jar and the whole kitchen knows. Black summer truffle, earthy and understated. White truffle, bold and fleeting. Each has its own character, its own way of taking over a dish. A little is all it takes. A spoonful over fresh tagliatelle, a delicate layer on toasted bread, a final swirl through a risotto just before it reaches the table. Truffle has never needed much to make an impression.
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Salsa Tartufata 75 g -
Carpaccio di Tartufo Estivo 35 g -
Piacere di Fichi al Tartufo 90 g -
Appetitosa, crema di pistacchi al tartufo 80 g -
Cocciuto, crema con Pecorino Toscano DOP al tartufo 80 g -
Piacere di Cipolla al Tartufo 90 g -
Bruschetta al Tartufo 80 g -
Crostino di Cardoncelli al tartufo 80 g -
Pesto al Basilico e Tartufo 80 g -
Caciarona, cacio e pepe al tartufo 80 g -
Carpaccio di Tartufo Estivo 165 g -
Carpaccio di Tartufo Estivo 75 g -
Crema di Tartufo Estivo 75 g -
Crema di Tartufo Bianco 30 g -
Gelatina all'Aceto Balsamico di Modena IGP e Tartufo 130 g -
Perle al Condimento Bianco e Tartufo 50 g
Stories from the table
Roasted pears with amaretti
Pears from the oven, soft amaretti and a drizzle of fig condiment. An effortless autumn dessert.
