-Welcome aperitif with prosecco and appetizers
-Theoretical insight into the main traits of truffles: the differences between black truffle, white etc., the forests in which they are located, the type of land and trees they need, the types of dogs used for hunting.
-Division of guests into two/three teams, each of which, under the supervision of the organizers, will prepare three truffle dishes.
THE COOCKING CLASS foresees :
-Three truffle sauces but with the addition of three different ingredients for each team
-Three types of truffle potato cakes with three different ingredients for each team
-Three types of homemade pastas later seasoned with different sauces (potato dumplings, fettuccine, stuffed ravioli)
Guests will take their seats at the table, in front of a glass of wine, waiting for the host to complete what they have created.
Truffle potato cakes with guanciale, zucchini and taleggio.
Truffle and mushroom cream bruschetta, truffle and artichokes, truffles and olives
Vol-au-vent with bechamel fondue, truffle pecorino and turmeric
Rustic pie with potatos, mushroom porcini, truffle and parsley
Norcine tagliatelle noodles (sausage, cream and truffle)
Gnocchi and truffle dumplings
Ravioli ricotta and ugly truffle and sage
Scrambled cream eggs on a bed of fresh spinach with black truffle flakes.