Rightly Considered to be one of the most valuable food in nature, the truffle is a precious hypogeal mushroom (that means born and developed underground) characterised by an indistinguishable and persistent perfume.
We decided to bring it to the table … in a entire menu:
Velvet soup with truffles,
Ravioli with ricotta and egg yolk with truffles,
Pork fillet with lard on a cream of Pecorino cheese, pears and truffle,
Fior di latte with truffles