Chef inspiration
Tajarin al Tartufo Bianco
The profile of the archive feature begins with white truffle, and the sensory cue is woodland perfume and earthy depth.
The story
About the dish
In its own announcement, Davanti identifies Tajarin al Tartufo Bianco through white truffle, Parmigiano, butter, and black truffle; the taste sets woodland perfume and earthy depth against nutty salinity and concentrated dairy savor, ending on round, mellow richness.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.