by T&C Truffles
Eating the skin from a variety of fatty and lean fish can help ensure adequate nutrient intake. Fish, therefore, including its skin, is an excellent source of dietary protein, an essential nutrient that serves as the building blocks for tissues…
Why did we choose to collaborate with Liquigas? Our Partner and Head of Communications and Food Safety Lidia Marchetti explains it to us in this post.
Interview with Roberto Franca - Headmaster of the Santa Marta Institute of Pesaro https://youtu.be/fSCYzpBqxK0
Chicken in two servings - Roasted breast with truffle and herb crust, black cabbage and stock - Confit thighs and wings, brick pasta tartlet and truffle
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…
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…
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…
Lo chef Andrea Mainardi e T&C tartufi insieme per una ricetta deliziosa: Risotto al tartufo bianco e Casciotta di Urbino.
