FINE BLACK TRUFFLE & FRESCOBALDI WINERY

    TARTUFO NERO PREGIATO & CANTINA FRESCOBALDI

    Past event

    Journey through Umbria and Tuscany

    The Fine Black Truffle meets Frescobaldi

    On Thursday, February 26th, TUQUAM hosted an evening dedicated to two extraordinary expressions of Italian gastronomic heritage: the Fine Black Truffle of Norcia and the excellences of the Frescobaldi family.

    Guided by the stories of Rudi Ceccarello from Diamante Tartufi and Fiorella Lodi for Frescobaldi, guests embarked on a journey through Umbria and Tuscany, discovering products, territories, and traditions that represent the best of Italian food and wine.

    Accompanied by the elegant notes of soul music and the cuisine of Chef Pietro De Martino from Ristorante Al Prato, the evening transformed each course into a tale of territory, research, and authenticity.

    The evening's menu

    Roasted Artichoke

    Dutch roasted artichoke with Frescobaldi Laudemio oil and old-fashioned mustard, smoked herring, and Tuscan Pecorino cheese.

    Paired with: Brut Leonia Metodo Classico Frescobaldi
    Fusillone al Lampredoto

    Frescobaldi Tirrena Fusillone cooked in Lampredotto extraction, laurel foam, and Fine Black Truffle.

    Paired with: Nipozzano Chianti Riserva Vecchie Viti Frescobaldi
    Chianina Cheek and Truffle

    Slow-cooked Chianina beef cheek, pear, fondant shallot, and Fine Black Truffle.

    Paired with: Castelgiocondo Brunello di Montalcino Frescobaldi
    Cantucci with Truffle

    Soft Cantucci with bitter orange compote and Fine Black Truffle.

    Paired with: Pomino Vin Santo Frescobaldi

    A sold-out and particularly appreciated evening, which successfully combined the charm of Norcia's Fine Black Truffle with the refinement of Frescobaldi wines, offering guests an authentic, engaging experience deeply connected to the territories showcased.

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