November 3, 2021 Toasted Juniper Venison, Jerusalem Artichoke and Truffle Millefeuille, Barolo Vinegar Sauce – Chef Marco Acquaroli Read now
November 3, 2021 Mushroom risotto, black truffle, and red cow parmesan – Chef Andrea Ferrero Read now
November 3, 2021 Egg tagliolini with Senatore Cappelli flour, cooked in truffle water, with truffle pearls and shavings – Chef Valerio Centofanti Read now
November 3, 2021 Tortelli with pressed Asiago fondue, black summer truffle, beetroot cream, and Asiago mezzano flakes – Chef Renato Rizzardi Read now
November 2, 2021 Tortelli with 36-month-aged Parmesan cheese, NoH2O white truffle, and prosciutto broth – Chef Daniele Usai Read now
November 2, 2021 Cod carpaccio with crispy olive bread, truffle perlage, mint, anchovies, and pine nuts – Chef Andrea Ferrero Read now
