Chef inspiration
Costata di Vitello al Tartufo Nero
This special pairs winter black truffle, prosciutto, taleggio, potatoes, and veal; together they bring a woodland perfume, earthy depth, salt-cured depth, and rounded savor.
The story
About the dish
Costata di Vitello al Tartufo Nero is anchored by winter black truffle, prosciutto, taleggio, and potatoes. The profile moves from a woodland perfume and earthy depth in winter black truffle, through salt-cured depth and rounded savor in prosciutto, to a savory, gently tangy cheese note in taleggio.
In the dish, preservation becomes flavor as Italian cured meats or cheeses translate regional craft into distinctive aromas and textures.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.