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.
In this limited edition dish, each portion of our beautiful, fresh tagliolini is accompanied with a whole black truffle from our amici at Urbani, sourced in Umbria, where black truffles are locally known as trifolati and prized for their incredible aroma. This dish celebrates the glorious headiness of the truffle in a most Italian way: by showcasing the ingredient simply and avoiding superfluous flavourings that detract from the centrepiece.
Instead, we invite you to slice the truffle, ever so thinly, and lavish the shavings upon a tangle of our fresh tagliolini. The natural oils and fats in fresh pasta bring out the rich, earthy intensity of the truffle, and so whilst the setting is simple, the flavour is full-on. A final anointment with Urbani truffle-infused burro - butter - gives the dish a beautiful lustre, and, frankly, there really is nothing more to add. Though, if you are so inclined, a glass of bubbles would make for an appropriately luxurious accompaniment...
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Truffle Butter (20g):
Butter (MILK) (87%), Black Truffle (10%), Salt, Black Pepper
Whole Truffle (approx 25g)*: Summer Truffle (Tuber Aestivum)
*As this is a natural product, the weight of the truffle may vary slightly