One of the most traditional recipe of pasta cooked in three easy steps..
In times of war, vegetables were stored in a method of conservation called carpione. This recipe has held throughout the years, while adapting over time. Prunotto pays homage to a tradition while maintaining all the flavors and notes of a poor dish—but with flavor that is extremely rich, all immersed in a tasty tomato sauce.
A surprising taste of mustard with honey and white truffled paired with some of the best chips, thick cut and fried only in sunflower and olive oil, to ensure that desired crunch and golden color. A precious sweet & spicy recipe enriched with white truffle.
Marrying two symbolic ingredients, Parmigiano Reggiano and truffle. Both Italian gastronomic excellences with a powerful taste, ideally used as dressing to first courses or appetizers. Recommended use is to dilute with a spoonful of heavy cream.
Hand-rolled and produced with Italian semolina, these noodles made from 24% fresh eggs, are bronze-drawn and dried at low temperature for an extended period of time. A product that strays away from the popular egg-pasta market, this is the ideal dish to accompany fresh truffle.
The cake of Alba di Nocciole was born in 2014, selecting only the highest quality ingredients. Chef Enrico Crippa has added his innate talent to develop a recipe that embraces the local tradition. The result is a soft and tasty cake, completely free of flour. A sweet memory of a land of tradition, from Michelin starred kitchens to your table.