Recipes

Rich Salad with Truffle

Rich Salad with Truffle

A complete, fresh and easy to prepare dish! To make this wonderful salad we need the following ingredients: pig cheek, fresh rosemary, greek feta, radishes, sweet cucumbers, belgium salad, toasted bread in cubes and toasted mixed seeds. To these main ingredients we are going to add different truffle dressings: - Salt and black prized truffle- Extra virgin olive oil dressing- Glaze of balsamic vinegar with truffle- Millefiori honey and black prized truffle   Let's begin! First of all, cut the bacon into cubes and add it to the rosemary. Put everything in a pan over high heat and brown the...

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Bresaola Dumplings with Truffle

Bresaola Dumplings with Truffle

A quick and easy recipe for a delicious summer appetizer. To prepare our bundles of bresaola and truffle we will start from the filling. We use a soft and light cow's milk ricotta in combination with our White Truffle Sauce. Follow these proportions: 3 table spoons of ricotta and one of White truffle sauce. Mix them and your delicious filling is ready! Now make a quenelle. Separately, take two slices of bresaola and overlap them. Place the ricotta and truffle quenelle on top of the bresaola slices, close them in the shape of a dumpling and tie everything together with...

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Mortadella Rolls with Truffle

Mortadella Rolls with Truffle

Small culinary works of art to prepare in few minutes: don't miss out! To make our rolls of mortadella with truffles, let's start with the ricotta mousse.We need 400 g of fresh ricotta, a tablespoon of truffle oil, a tablespoon or two of Truffle Cream and Pecorino Romano, a pinch of salt, pepper and chopped chives. Mix all the ingredients to create a creamy mixture. Pour the mousse into a pastry bag and leave it in the refrigerator.    At this point we create the mortadella wrapper. Use the mortadella with pistachios and cut it into rectangular strips at least...

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Colorful Tuna Tartare

Colorful Tuna Tartare

A colorful, delicious, unexpected and easy to prepare tuna tartare: don't miss out!   Use fresh bluefin tuna, blast chilled we recommend, if you don't buy it already chilled, just keep it in the freezer for at least 48 hours to avoid the Anisakis risk. The cut of the tuna fillet must be done strictly with a knife, first into slices and then cut into small pieces. Once chopped, season with Truffle Oil, salt and pepper to taste and leave it to marinate out of the fridge at least 30 minutes (do not add lemon juice or drops of vinegar...

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