Pairings with fresh truffle:
our guide
The perfect pairings with truffles
Truffles are a noble ingredient, capable of transforming every dish into a unique experience. Their intense aroma and enveloping flavor pair wonderfully with a variety of ingredients, from the simplicity of a fried egg to the sophistication of a Parmesan risotto.
In this section we have collected some of the most popular combinations, ideal for best enhancing the qualities of the truffle.
Get inspired by classic combinations and some more creative options to discover new ways to enjoy this earthly treasure...
Pairings with cheeses
Mixed fresh cheese on slate with jam, aromatic herbs, crunchy bread and black truffle.
Carefully arrange a selection of fresh cheeses on a black slate platter, following a diagonal line to enhance their visual elegance. Complete the composition with soft quenelles of jam, which add a sweet, velvety note. Garnish with fresh rosemary and bay leaves for an aromatic and dramatic touch. Serve with crispy, golden toasted bread, and to finish, a generous grating of raw black truffle to release all its intoxicating aroma.
An experience to be enjoyed with one's eyes closed.
Pairings with cured meats
Truffle and cold cuts on a dark background, with sage, Maldon salt and bruschetta
Carefully arrange slices of lonzino or guanciale on a black plate, allowing the apparent disorder to highlight the cured meats' natural elegance. Garnish with sage leaves—preferably purple—for a distinctive aromatic and colorful accent. A sprinkling of chili powder and a few flakes of Maldon salt add intensity and character to the dish.
Serve with lightly toasted white bread bruschetta and a drizzle of extra virgin olive oil, to taste.
A rustic and refined combination, simply sublime.
Pairings with pasta
Carbonara with truffle
Cook the spaghetti for 8-10 minutes, just enough time to prepare the rest.
Meanwhile, slowly fry the guanciale strips in a nonstick pan until crispy and golden. In a bowl, beat 1 whole egg plus 1 yolk per person, stirring in plenty of grated pecorino cheese, until smooth.
Drain the pasta and transfer it directly to the pan with the guanciale. Turn off the heat. Stir well, then let it rest for a couple of minutes.
At this point, gradually pour in the egg and pecorino cream, continuing to stir vigorously until you obtain a creamy and enveloping consistency.
Plate elegantly in a nest. Finish with a generous grating of black truffle, a sprinkling of pecorino cheese, and an unexpected touch: crumbled must tarallo.
A blow to the heart. A shock to the palate.
Sweet combinations
Hazelnut Pancake Soufflé
We conclude this gastronomic journey with a simple yet surprising dessert.
Separate 2 eggs: whisk the egg whites with 30g of sugar until stiff and glossy. In another bowl, beat the yolks, then gently fold the two mixtures together, adding half a packet of baking powder and a tablespoon of sifted flour.
Heat a nonstick pan and pour in a ladleful of batter at a time. Cook the pancakes over low heat, a few minutes per side, until golden brown and fluffy.
Arrange the wedges carefully on a plate. Add quenelles of hazelnut cream, a few rosemary leaves for an aromatic touch, and finish with a dusting of powdered sugar, truffle shavings, and a touch of turmeric for color and warmth.
An exciting finale that envelops and surprises the palate!