Omelette al Tartufo Bianco e Parmigiano Reggiano (White Truffle & Parmigiano Reggiano Omelette) Story of the Dish This is the most refined omelette of the collection. Fresh white truffle, Parmigiano Reggiano, butter, and eggs need almost nothing else. Unlike black truffle, white truffle should never be cooked. Its extraordinary aroma comes from volatile compounds that are quickly lost with excessive heat. For this reason, the omelette is cooked first and the truffle is shaved

Carne Cruda all’Albese (Italian Alba Style Raw Beef) Story of the Dish Carne Cruda all’Albese is one of Piemonte’s purest expressions of ingredient-driven cooking. Around Alba and the Langhe, exceptionally fresh lean beef is traditionally sliced very thin or cut finely by hand, then seasoned with extra virgin olive oil, lemon, salt and pepper. The dish is deliberately restrained because its character depends on the quality of the meat rather than on a complicated sauce. Parmi

Capesante Scottate con Crema di Topinambur, Nocciole Piemonte IGP e Tartufo Nero - Seared Scallops with Jerusalem Artichoke Cream, Piedmont Hazelnuts and Black Truffle Seared Scallops with Jerusalem Artichoke Cream, Piedmont Hazelnuts and Black Truffle Story of the Dish Serves: 4 Introduction This dish is built around one fundamental principle: the scallop must remain the protagonist. The natural sweetness of fresh sea scallops is paired with the earthy, slightly nutty charac