Chef inspiration
Carpaccio di Manzo con Tartufo Nero Asiago e Olio di Nocciole
Built around hazelnut oil, black truffle, asiago, beef, and hazelnuts, this special balances toasty aroma and nutty depth with a woodland perfume and earthy depth.
The story
About the dish
At the heart of Carpaccio di Manzo con Tartufo Nero Asiago e Olio di Nocciole are hazelnut oil, black truffle, asiago, and beef. It lets hazelnut oil bring toasty aroma and nutty depth; black truffle bring a woodland perfume and earthy depth; asiago bring a savory, gently tangy cheese note.
A name such as this one works like a small culinary map: it tells diners what matters on the plate while leaving room for the local knowledge behind it.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.