Interview with Lorenza Marchetti of the T&C Tartufi company in Acqualagna
On the occasion of the cooking contest at the Santa Marta Institute in Pesaro, we interviewed Lorenza Marchetti, Head of the fresh truffle department, research and development, trade fairs and commercial events of the T&C Tartufi Company, who told us…
Istituto alberghiero Spallanzani – Modena
Focaccia with truffle salt, Modena DOP raw ham, tufts of ricotta and spherical vinegar
For the creation of this focaccia we have used a salt flavored with truffles which will give a decisive note to a simple focaccia. In this dish we have used km0 products such as: the ricotta from our school, the…
Ecole Hôtelier Valle d’Aosta
I want to go back to the 80s
My dish consists of two parmesan wafers made to keep two types of rice inside, one is made with a fondue of Gressoney toma cheese and sautéed and truffled mushrooms, the second is made with a green sauce with always…
Ecole Hôtelier Valle d’Aosta
Polenta creamed with truffles
I decided to make a very poor traditional dish from the Aosta Valley, flavoring everything with a T&C white truffle sauce. The dish is polenta creamed with truffles, with sautéed porcini mushrooms and a crunchy wafer flavored with T&C truffle…
Ecole Hôtelier Valle d’Aosta
Gnocchi alla Befana
My dish consists of panettone gnocchi with cabbage cream, white truffle flavored olive oil and motzetta chips. Often after the Christmas holidays there is some dry panettone left in the pantry. Instead of throwing it away, we can prepare original…
IPSSAR IST ALB Piobbico
Little flan with spinach and hot heart
Recipe by Brajan Drazhi, Alessandro Cignali, Gerald Rushiti, Giovanni Leoni, Daniel Demolli
