The recipes

HOW TO

Cut two fillet medallions 1.5 cm thick. We prepare melted butter in a pan. We insert the past medallions in flour. Let it brown and add a ladle of broth, truffle batter and fresh lamella truffle. Let the liquids absorb in the right place and serve.

HOW TO

Melt the butter, add the oil and the ground truffle and when it begins to boil add the broth, salt and pepper. Allow to simmer for 30 minutes.

HOW TO

Melt a knob of butter in a non-stick pan, a tablespoon of truffle batter + a few fresh slices of black summer truffle. Let it all wither, then insert two eggs to the eye, cut other fresh slices of black summer truffle, cover the pot and complete the cooking (salt and pepper to taste).

HOW TO

Finely cut the veal meat in the manner of carpaccio and place it on the plate, pour in the citronette, salt, pepper, parmesan flakes and slices of fresh black truffle.