Triangoli are a beautiful, triangle-shaped ravioli, beloved across Italy but scarcely known outside of il bel paese.
This dish holds a well-deserved status as one of the classic indulgent tastes of Italy, with each triangolo filled with black truffles grown in Norcia, an area of south east Umbria, where they are locally known as trifolati and prized for their incredible aroma. So as not to compromise the truffles' elegance with an inferior accompaniment, we combine the beautiful black truffles with pecorino, one of Italy's finest and best-known cheeses. Highly regarded for its tangy sharpness, it's the perfect accompaniment for our decadent truffle filling.
INGREDIENTS: (allergens in bold) Fresh Pasta (Durum Wheat Semola, Soft Wheat Flour, Free Range Pasteurized Eggs) Preservative E202, Rice Flour, Ricotta Cheese, Sheep's Milk Cheese, Truffle Sauce (Champignon Mushrooms, Extra Virgin Olive Oil, Olive Oil, Truffle Tuber Aestivum, Black Olives, Herbs, Salt) Onion, Goat's Milk Cheese, Parsley, White Pepper, Preservative E202
GARNISH INGREDIENTS: Truffle Butter, Parmesan Cheese, Toasted Hazelnuts
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Black Truffle & Pecorino Triangoli
|Black Truffle & Pecorino Triangoli||175g||440kCal|
Please note the above nutritional guidance is based on our estimates only.