14 September 2020
tartufo bianco calabrese

The season of the Calabrian white truffle begins

Let the show begin! The harvesting season of the precious Calabrian white truffle starts again. These days we are busy reorganizing and organizing ourselves again, a ritual that is repeated every September: take your boots back from the closet, make sure the off-road is fully working and the dog training is completed. Trepidation and excitement are the feelings that return regularly in this period; every season seems the first and every year we hope to do better. Only one goal: […]
26 July 2017


UNMISTAKABLE SMELL : IT MAY OR MAY NOT LIKE BUT IT HAS A LOT OF PROPERTIES AND BENEFITS Black truffle has always been considered precious with an excellent flavour it is used in many dishes. We are  talking about an ingredient which is one of the most renowned. It has also characteristics very important. It has different benefits : it is famous for its antioxidants that tackle free radicals, It has properties that stimulate the production of collagen and is […]
26 July 2017

Fazzoletti alla curcuma con tartufo scorzone e stracciatella

INGREDIENTS EGG – PASTA 200 g flour mix pasta 2 eggs 1 yolk 7 ml extra virgin olive oil 1 teaspoon of curcuma   INGREDIENTS OF THE FILLING 70 g of stracciatella 15 g of parmigianop reggiano Salt Pepper 30 g of truffle   PROCEDURE Put the flour, the curcuma and the eggs  in the pasta maker. Mix for some minute and put  oil. Mix it until you obtain a smooth and homogenized mixture. Put the mixture in the wrap […]
26 July 2017

Ovetto in camicia speziato con Erbetta del campo e Tartufo

INGREDIENTS 2 Eggs Pepper Truffle “scorzone” Salt Herbs Curry (a teaspoon) Water Extra vergin olive oil 2 spoons of  white wine vinegar   PROCEDURE To cook a poached egg you have to put the water in the pot and heat it, when it starts to boil you pour 2 spoons of white wine vinegar and you have to make a “wole” in the pot thanks to a whisk where you put the egg.  The egg had been seasoned previously with […]
26 July 2017

Sandwiches di Crackers con Farina di Mandorle, Olio di Coriandolo e Bianchetto

INGREDIENTS OF MIXTURE 2 g olio di coriandolo 295 g of rise flour 10 g of yeast 40 g of extra virgin olive oil 100 g of almond flour 25 g of flax flour 280 ml of water Salt PROCEDURE Put the flours , the oils and the salt in the pasta maker and start to mix . Successively put the water and the yeast, going on to knead for some minute. You should obtain a creamy and homegenized mixture. […]