Our Recipes

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Tortelloni stuffed with Porcini mushrooms on a Cream of Potatoes and Saffron with Truffle
Tortelloni stuffed with Porcini mushrooms on a Cream of Potatoes and Saffron with Truffle

Ingredients for 4 people:

Make the pasta the traditional way, roll it out thinly and cut into sections of approx. 8 cm.

Prepare a mixture of finely chopped mushrooms and add a mashed boiled potato. With this mixture prepare the tortelli, and boil them in water for about 5 minutes.

Peel the remaining potatoes, chop the leek and place both in a casserole. Cook it in water or vegetable broth for about 20 minutes, then mix it until reaching a very fine purée. Put the potato purée in a plate and place the tortelli on top, then add a little Extra Virgin Olive oil and lots of fresh truffle.

Cockerel stuffed with Porcini mushrooms and white truffle
Cockerel stuffed with Porcini mushrooms and white truffle

Ingredients for 4 people:

1 cockerel weighing approx. 700g - 300g of Porcini mushrooms - Sage, rosemary and thyme 

Remove all the bones from the cockerel, cutting it in two parts, make a horizontal incision in the meat and cover with salt, pepper and the typically Tuscan herbs.

Chop Porcini Mushrooms into cubes and sauté over a high flame in a non-stick pan with a clove of garlic and a little Extra Virgin Olive Oil.

Pour Mushrooms on the meat and roll the cockerel by using a clear film suitable for cooking purposes, wrap the film tightly around the meat and place it in a pan with water at approx. 65°C for about an hour. Once cooked, cool it for about 2 hours, then brown it in a non-stick pan over a high flame until the skin acquires the typical colour of roast meat. Cut into thick slices of about 1 cm and sprinkle with fresh truffle sliced.

Tagliolini with Truffle
Tagliolini with Truffle

Ingredients for 4 people:

400g of tagliolini - 200g of butter - 40g of truffle

While the tagliolini is coking in salted water, put the butter in a pan and leave it to melt bain-marie, without a direct contact with heat, so that it remains creamy. Shave a part of the fresh truffle and add to the butter with a teaspoon of “Truffle Cream”. When the pasta is cooked, add it to the butter and sauté rapidly. Shave the rest of the fresh truffle on the tagliolini.

Parmesan cheese Mousse, Pumpkin cream and “Balsamic Vinegar and Truffle Caviar”
Parmesan cheese Mousse, Pumpkin cream and “Balsamic Vinegar and Truffle Caviar”

Ingredients for 4 people:

200g of Parmesan cheese - 200 ml of fresh cream - 700g of yellow winter pumpkin - 1 white onion - 1 red onion - 1 tablespoon of balsamic vinegar - Oil and salt

Shave the Parmesan cheese in the cream and leave overnight. Heat the mixture at 80°C for 15 minutes without reaching the boiling point; then,  mix it and put in the fridge for 2 hours. Peel the pumpkin and stew at low heat with thinly sliced white onion, a little oil and bay leaf. Add some water or vegetable both and cook it for 40 minutes, until the pumpkin is reduced to a purée. Then, mix it and sieve it to make it smoothy and velvety, and keep it warm. Slice the red onion, put in a non-stick pan and sauté over high heat, then add the balsamic vinegar to caramelize it. Prepare the plate by placing the caramelized onion in the middle, then scoop out a small ball of parmesan mousse (previously prepared), taken from the fridge, and place it on top of the onion in the centre of the dish. Then pour the lukewarm pumpkin purée over the mousse and garnish with the “Balsamic Vinegar and Truffle Caviar”.

Garlic, Oil & Chili Pepper Condiment
Garlic, Oil & Chili Pepper Condiment

In a non-stick frying pan pour two tablespoons of extra virgin olive oil and a small quantity of the condiment. Heat up over a very low flame for a few minutes. Meanwhile cook the spaghetti in salted water. Once cooked drain the pasta keeping a little of the cooking water then  pour the spaghetti into the frying pan containing the condiment and stir.

Rice with Truffle
Rice with Truffle

Melt some butter in a frying pan, add a finely chopped onion and allow to soften. Pour in the rice and allow to cook by regularly adding hot vegetable stock and stirring frequently. Once cooked add salt and the truffle together with a sprinkling of parmesan-like cheese. Stir in a little butter and serve immediately. Cooking time approx. 15 minutes.

Rice with Dried Porcini mushrooms
Rice with Dried Porcini mushrooms

In a frying pan brown a clove of garlic in oil then add the porcini mushrooms previously soaked for at least an hour. Allow to cook for a couple of minutes, add salt and pepper. Add the rice and cook by regularly adding hot vegetable stock and stirring frequently. Once cooked add salt and stir in a little butter. Serve immediately.  Cooking time approx. 15 minutes.

Polenta with Porcini Mushrooms
Polenta with Porcini Mushrooms

In a frying pan brown a clove of garlic in oil then add the porcini mushrooms previously soaked for at least an hour. Allow to cook for a couple of minutes, add salt and pepper. Pour in the white wine and allow to evaporate. Turn off the flame and bring to the boil in a pan an amount of water equal to four times the weight of the mixture. Add salt and lower the flame. Pour in the polenta by sprinkling in the water and stirring well until the desired thickness has been obtained (cooking time approx. 5 minutes). Add the previously prepared mushroom sauce and serve by adding extra virgin olive oil and chopped parsley.

Polenta with Truffle
Polenta with Truffle

In a pan bring to the boil an amount of water equal to four times the weight of the mixture. Add salt and a tablespoon of oil. Lower the flame and sprinkle in the polenta stirring well until the desired thickness is reached (cooking time approx. 5 minutes). When the polenta is ready add the freeze-dried truffle and serve by adding extra virgin olive oil.