This dish is one of a series of limited edition summer truffle recipes, crafted by our head chef, Roberta, in collaboration with world-renowned truffle specialists, Urbani Tartufi. Excelling in their field since 1852, Urbani Tartufi describe themselves as ‘pioneers of truffle cultivation in Italy’. This week’s dishes are infused with Urbani Tartufi’s exquisite scorzone black truffle, cultivated in the Valnerina in Umbria - a region particularly celebrated for the quality of its truffle. Soft and delicate, this prized tuber lends its heady aroma and decadent finish to our weekly menu.
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 Umbria, where they are often known as “trifolati”. We’ve also included Pecorino, one of Italy’s finest and best-known cheeses. Its tangy sharpness makes it the perfect pairing for “il tartufo” (the truffle). To serve, we’ve included our limited edition Urbani truffle butter (with pieces of their fresh scorzone truffle) as well as a smattering of Piemontese hazelnuts.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Black Truffle & Pecorino Triangoli (200g):
Fresh Pasta (Durum WHEAT Semola, Soft WHEAT Flour, Pasteurised EGG, Preservative E202, Rice Flour), Filling (Ricotta Cheese (MILK), 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)
Truffle Butter (20g):
Butter (MILK), Black Truffle (9%), Truffle Oil (4%) (Olive Oil, Truffle Flavouring), Salt
Hazelnut Crumb (8g): Hazelnuts (NUTS)