In this decadent homage to Venetian cuisine, we look beyond Veneto’s first city, venturing instead to the hills of Garda and the Lessini Mountains in Verona. Here, the prized Scorzone and black truffle varieties burgeon in the summer from May to September. Locals flock to the mountainous terrain in search of the precious tuber, often accompanied by canine counterparts. As truffles grow underground with no visible surface markings, pigs or dogs are used to unearth the truffles, employing the animals’ strong sense of smell. While pigs were traditionally used for truffle hunting, dogs have now replaced them in popularity. Why, might you ask? Well, dogs are easier to train to give the truffle up, and not enjoy it themselves!
In tribute to Veneto’s decadent truffle heritage, we infuse a simple yet elegant butter sauce with the pungent funghi. Flecks of tartufi neri can be seen throughout the glossy sauce, which we pair with mafalde pasta, vegetarian cheese and a scattering of Italian nocciole (hazelnuts).
Mafalde, also known as “reginette” (Italian for “little queens”) are an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. This shape is named after the Princess Mafalda of Savoy, as the pasta is said to evoke the princess’ curls. In 1995, the Italian government commemorated Princess Mafalda with a limited edition stamp. Princess Mafalda died during the Second World War, whilst detained in a German concentration camp.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.