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Sera un dîner en milieu familiar sur la base de plats à la truffe, spécialité, et pour lesquels nous sommes connus.
Apéritifs: Crostini toscans à Scorzone, Gratin de fromage à la truffe avec de la polenta.
En premier:Taglierini avec truffle noir.
Secondes: Rôti de porc aux truffes avec Contours de la maison.
Gateau: Mousse au Clair de lune.


Sa Majesté la truffe

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I’m Francesco, a chef who worked in many restaurants around Italy,  now I’m in a reflexive pause, but I’d like to enjoy my guests with my dishes to delight with those who know how to love good food, the no frills, I love the substance in the recipes and I want to arrive even in the dishes of my guests.

With the experience gained, I can say, without presumption, to be a lit kitchen to truffle, who ate with me has always confirmed, renowned restaurateurs of Alba, home of the truffle, before my noodles, had only words of praise and I struggled just to keep this secret recipe.

What else could I say, are a thousand things and anecdotes I could tell, but the best thing would be if you come to my house to try if it is true or not: I am in the site I wrote that “those who have a bad meal I must say to all “my home is humble but open to all, for us hospitality is sacred.