Truffle season is here! Come and discover the world of this rare delicacy during two days dedicated to Piedmontese truffles. You can look forward to meeting Paolo and Veronica from Tartuflanghe, who will guide you through the world of truffles and reveal lots of interesting facts about them.
11 November: UNA CENA TARTUFISSIMA: A TRUFFLE-FILLED DINNER FROM START TO FINISH
Truffle season is beginning, and on Wednesday 11 November at 7.00 pm we’ll be transported to the Italian region of Piedmont, to the area around Alba, home to some of the world’s most renowned truffles.
Our guides will be Paolo and Veronica from Tartuflanghe, a company that has been sourcing truffles from local foragers for over 50 years and bringing them to tables all over the world — both fresh and in the form of truffle specialities. During the evening, we’ll sample both, including fresh black and rare white truffles.
Chef Francesco d’Errico from the Piedmontese restaurant La Madernassa will be joining us especially for this occasion to prepare a menu dedicated to truffles, from the very first bite to the final sweet note. You can look forward to four starters, two primi and one dessert featuring truffle honey. Not a single course will be without truffles.
And because great wines are just as much a part of Piedmont as anything else, we’ll be pairing each course with selected gems from our Piedmontese wineries.
It will be a dinner steeped in the aroma of truffles from start to finish. And a little reminder to round off: even in ancient Rome, truffles were believed to possess aphrodisiac powers. We cannot promise their effects — but we certainly won’t be skimping on the truffles!
When: Wednesday 11 November at 7.00 pm
Where: Konírna the italians Smíchov, Strakonická 948/1
Price: 4,690 Kč per person
MENU
WELCOME DRINK
Metodo Classico Alta Langa DOCG Abbona 2022
ANTIPASTI DA CONDIVIDERE / ANTIPASTI TO SHARE
Patata croccante, maionese al tartufo bianco e perlage al tartufo
Crispy potato with white truffle mayonnaise and truffle pearls
Roero Arneis DOCG Arajs Pedemontis 2022
Bruschetta al burro con acciughe, carpaccio all’Albese e tartufo nero fresco
Bruschetta with butter, anchovies, Alba-style veal carpaccio and fresh black truffle
Roero Arneis DOCG Arajs Pedemontis 2022
Zucca mantovana arrosto con crema di parmigiano e tartufo, nocciola Piemonte IGP tostata
Roasted Mantua pumpkin with truffle and Parmesan cream, toasted Piedmont IGP hazelnuts
Nebbiolo Langhe DOC Scarzello 2024
Tuorlo d’uovo confit, ragù di funghi, crema di pastinaca e polvere di tartufo bianco
Confit egg yolk, mushroom ragù, parsnip cream and white truffle powder
Nebbiolo Langhe DOC Scarzello 2024
PRIMI / STARTERS
Tagliolini al tartufo N°18, burro nocciola, formaggio Bra duro e tartufo nero fresco
Truffle tagliolini No. 18, hazelnut butter, Bra duro mountain cheese and fresh black truffle
Barbera d’Alba DOC Betlem Pedemontis 2021
Risotto alla piemontese, mantecato al parmigiano e burro al tartufo, su salsa ristretta di vitello al tartufo, tartufo bianco fresco
Piedmontese creamy risotto with Parmesan and truffle butter, served on a reduced veal and truffle sauce, fresh white truffle
Barolo DOCG Arborina Mauro Veglio 2022
DOLCE / DESSERT
Gelato al fior di latte, zabaione e miele al tartufo
Fior di latte ice cream, zabaglione and truffle honey
Metodo Classico Alta Langa Rosè DOCG Abbona 2022
12 November: TRUFFLE MASTERCLASS
And if you can’t make it to our truffle dinner, or if you’d like to delve even deeper into the world of truffles, we have something else in store for you.
On Thursday 12 November, we invite you to a truly in-depth truffle masterclass with lunch, which will take you behind the scenes of this fascinating gastronomic ingredient.
Led by Paolo and Veronika from Tartuflanghe, true truffle experts, you’ll go far beyond simply exploring their taste and aroma over the course of the afternoon. Together, you’ll gradually uncover everything that lies hidden in the world of truffles – from their origins and life cycle, through the search for and identification of individual species, to their use in the kitchen.
You’ll learn what types of truffles exist, where and under what conditions they grow, how they differ from one another, and how to tell them apart. You’ll also find out how the truffle hunt actually works, what role dogs play in it, why some truffles are significantly rarer than others, and what lies behind their high price.
Part of the masterclass will also be devoted to the most important aspect – how to use truffles correctly and get the most out of them in the kitchen. Paolo and Veronica will explain how to handle them, how to store them, when to use them and which ingredients to pair them with to bring out their characteristic aroma.
And because the best way to experience truffles is with all your senses, the whole presentation will be complemented by a three-course truffle lunch, including Piedmontese wines, which will naturally combine theory with a gastronomic experience. You won’t just be taking notes on what you learn; you’ll be able to compare the different aspects, smell them and taste them in various forms.
You can look forward to an afternoon during which you’ll get a truly close-up look at truffles and meet people who have dedicated their professional lives to them and can pass on their knowledge, experience and little tricks that you won’t easily find in books.
If you’re fascinated by truffles and don’t just want to taste them but really understand them, this masterclass is just for you.
When: Thursday 12 November, 12:00–15:00
Where: The Italians Café, Smíchov, Strakonická 948/1
Price: 1,990 Kč per person