Elegance rooted in the earth

This dish highlights tartufata, a refined blend of morels, chanterelles, porcini and boletes, enhanced by the aromatic intensity of summer black truffle.

🔸 Tartufata: the black gold of the forest for a burst of flavor
Tartufata is an Italian preparation made with summer truffle and wild mushrooms, blended with olive oil emulsion and sometimes enhanced with garlic or herbs. Its smooth, homogeneous texture allows easy incorporation into a variety of dishes, while its balance of umami and earthy notes offers a pronounced but controlled aroma. Used as a finish or base, it provides deep flavor without overwhelming the plate, making it ideal for pasta.

🔸 Exceptional pasta from a century-old craft
To pair with this forest-flavored sauce, we selected linguine from Monograno Felicetti, a company based in Predazzo, northeast Italy, since 1908. Known for the quality of their pasta, they use durum wheat from Puglia, combined with pure spring water and mountain air. Their artisanal expertise has earned them a place in prestigious stores such as La Grande Épicerie de Paris, reflecting the excellence of their products.

Italy in the spotlight, truffle in subtlety — a dish that explores the forest with precision, without ever losing its taste compass. 🇮🇹🍄