Stories, recipes, and interesting facts from the world of truffles
Raw Amberjack with Vegetables, Liquid Grana Padano, and Truffle Perlage – Chef Fulvio Siccardi
Pigeon with Jerusalem Artichoke Cream and Truffle – Chef Andrea Ferrero
Egg tagliolini with Senatore Cappelli flour, cooked in truffle water, with truffle pearls and shavings – Chef Valerio Centofanti
Tortelli with pressed Asiago fondue, black summer truffle, beetroot cream, and Asiago mezzano flakes – Chef Renato Rizzardi
Seafood Egg - Chef Piergiorgio Siviero
Cod carpaccio with crispy olive bread, truffle perlage, mint, anchovies, and pine nuts – Chef Andrea Ferrero
Potato mousse and mushroom and truffle cream – Chef Fulvio Siccardi
Tuna Tataki in Butter with Truffle and Perlage
Camouflage: A Hare in the Woods. From Civet to Chocolate, from Herbs to Spices – Chef Massimo Bottura
Tortelli with 36-month-aged Parmesan cheese, NoH2O white truffle, and prosciutto broth – Chef Daniele Usai
Truffle Egg with Grain Salad – Chef Andrea Ferrero
Long Potato and White Truffle Ravioli NoH2O – Chef Deborah Corsi