An earthy contemporary Umbrian penne with browned sausage, Pecorino di Norcia and fresh black truffle, emulsified without heavy cream.

Umbrian black truffle crostini are an exercise in concentration and restraint. Country bread provides crunch, extra virgin olive oil carries aroma, and a small amount of anchovy can deepen savoriness without announcing itself. Black truffle must remain the unmistakable center. Long cooking, heavy cheese or aggressive garlic would cover the volatile perfume that justifies the dish.

Elegant Italian black truffle butter focused on real truffle, cultured butter, controlled temperature and professional finishing for pasta, risotto, eggs and meat.