Available from January 6 through March 31, 2020, Spasso, DiVino, DiVino Patio and Carpaccio restaurants will feature a selection of dishes that showcase the prize-winning black winter truffles or ‘Tartufo Nero’ from Norcia in Umbria.
During the black truffle season, an array of specifically designed dishes will be available, each showcasing the unique flavour of these intensely pungent and fruity truffles adding a rich intensity to any dish. Unlike the white truffle, the black truffle’s flavours are optimised when gently heated or cooked,
“It’s a joy to cook with these delicious truffles and introduce their incredible flavours to our customers,” explains Chef Michele. “As we pursue a ‘No Menu, No Limitations, No Rules’ approach to our craft, we are free to tailor our use of the truffles to the exact taste and preference of our diners. I’m looking forward to coming up with recommendations and combinations that will really surprise and challenge people’s palates!”
A sample of dishes to look forward to include:
- Angus Carpaccio Beef, cream of slow cooked egg, mâche salad and black truffle petals – DiVino
- Delicate Risotto, creamed with Burrata from Andria and winter black truffle – DiVino
- Spaghetti Alla Carbonara, tossed with prawns and black truffle – DiVino Patio
- Saffron Risotto, with a ragout of sausage and Melanosporum black truffle – DiVino Patio
- Hand Tossed Pizz Bianca, topped with smoked Scamorza, diced potato, baby spinach and Melanosporum black truffle – Spasso
- Label Rouge Guinea Fowl, supreme slow cooked & pan-roasted laid on a baby spinach salad, served with a rich egg lemon sauce and black truffle – Spasso
- Tagliatelle, with vegetarian carbonara enriched with black truffle – Carpaccio
- Black Truffle & Potato Focaccio, with mozzarella fior di latte and a hint of rosemary – Carpaccio
