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Our Tips

Truffle is delicate yet persistent: elegant, unobtrusive wines with good acidity and a clean aromatic profile are recommended. Here are practical pairings for each dish, organized by type of truffle.

MENU 1 – Elegant and Seasonal (Precious White Truffle)

Appetizer

Slow-cooked fried egg with:

  • Light Parmigiano Reggiano fondue
  • Thin slices of raw white truffle

First Course

Tajarin with mountain butter, served with freshly grated white truffle

Second Course

Seared veal filet with:

  • Maldon salt, delicate extra virgin olive oil
  • Shavings of white truffle

Side Dish

Seasonal salad with a light citronette

Dessert

  • Natural panna cotta (without vanilla)
  • Acacia or hazelnut honey

🍽️ MENU 1 – STEP-BY-STEP COOKING

🥚 Appetizer

Ingredients (for 4 servings):

  • 4 very fresh eggs
  • 80 g Parmigiano Reggiano
  • 80 ml fresh cream
  • Butter as needed
  • Fine salt
  • White truffle

Instructions

Fondue:
  1. Finely grate the Parmigiano
  2. Heat the cream over very low heat
  3. Add Parmigiano gradually while whisking
  4. Remove from heat when smooth
Egg:
  1. Heat pan on low
  2. Add butter
  3. Cook egg slowly until:
  • White is set
  • Yolk remains creamy
  • Salt only the white
Plating:
  1. Add fondue to plate
  2. Place egg on top
  3. Add truffle
  4. Serve immediately

🍝 First Course

Tajarin with butter and white truffle

  • 320 g tajarin
  • 80 g butter
  • Salt
  • White truffle
  • Boil salted water
  • Cook pasta 2–3 minutes
  • Melt butter
  • Drain pasta into butter
  • Toss gently
  • Remove from heat
  • Serve warm
  • Add truffle
  • No cheese

🥩 Second Course

  • 4 veal filets
  • Olive oil
  • Maldon salt
  • Butter (optional)
  • White truffle
  • Bring meat to room temp
  • Heat pan
  • Add oil
  • Sear 2 min per side
  • Add butter if needed
  • Rest 2 minutes
  • Salt at the end
  • Plate meat
  • Add oil
  • Add truffle

🥗 Side Dish

  • Salad greens
  • Lemon
  • Olive oil
  • Salt
  • Wash salad
  • Make dressing
  • Dress before serving

🍮 Dessert

  • 500 ml cream
  • 80 g sugar
  • Gelatin
  • Honey
  • Soak gelatin
  • Heat cream and sugar
  • Add gelatin
  • Mix
  • Pour
  • Chill
  • Unmold
  • Add honey

GOLDEN RULES FOR WHITE TRUFFLE

  • Never cook it
  • No garlic or onion
  • No strong spices
  • Hot dish + raw truffle

MENU 2 – Traditional and Social (Winter Black Truffle)

Appetizer

Warm crostini with butter and black truffle

First Course

Tagliatelle with Parmigiano cream and black truffle

Second Course

Roast pork or guinea fowl with truffle

Side Dish

Roasted potatoes with rosemary

Dessert

Hazelnut cake or tart

Rules for Winter Black Truffle

  • Do not cook directly
  • Add to hot dishes
  • Grate or slice thin

MENU 3 – Casual but Fragrant (Scorzone / Bianchetto)

Appetizer

Bruschetta with:

  • Ricotta and Scorzone
  • Stracciatella and Bianchetto

First Course

Risotto with truffle

Second Course

Scrambled eggs with truffle

Side Dish

Grilled vegetables

Dessert

Tiramisu or semifreddo

Notes on Scorzone / Bianchetto

  • Add raw or at the end
  • 3–5 g per person
  • Bianchetto stronger, Scorzone milder

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Contact

Phone

+39 3444537636

Email

nettaredipuglia@gmail.com

Address

Terlizzi, BA, Puglia