Chef inspiration
Risotto al Tartufo Nero e Taleggio
Built around Carnaroli rice, black truffle, and taleggio, this special balances a mellow grain character that carries the surrounding flavors with a woodland perfume and earthy depth.
The story
About the dish
The central flavors in Risotto al Tartufo Nero e Taleggio come from Carnaroli rice, black truffle, and taleggio. Slow cooking gives it time to soften, concentrate, and gather savory depth. In the dish, Carnaroli rice sets a mellow grain character that carries the surrounding flavors against a woodland perfume and earthy depth from black truffle and a savory, gently tangy cheese note from taleggio.
It is a reminder that northern Italy’s grain traditions extend well beyond pasta: rice and polenta are central to the cooking of the plains and Alpine foothills.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.