Ovetto in camicia speziato con Erbetta del campo e Tartufo



  • 2 Eggs
  • Pepper
  • Truffle “scorzone”
  • Salt
  • Herbs
  • Curry (a teaspoon)
  • Water
  • Extra vergin olive oil
  • 2 spoons of  white wine vinegar


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 pepper and salt. Let it stew for 3 minutes. Successively you plate on a base of herbs seasoned and slivered truffle. The egg should be compact outside and soft inside. It is a simple dish but at the same time delicious!

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Katerina Monroe
Katerina Monroe

@katerinamMore Posts by Katerina

Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!