TRUFFLE

Fish and truffles: the new summer trends to bring people back to restaurants

In a few days the “throw” of the tuber aestivum, the summer scorsone that will keep us company until September, is on its way.
The call of the truffle to the sea is a great appeal, for a tourism greedy for novelty and attracted by truffles on the beach.
There are many gastronomic proposals to suggest: my favorite is the Cod Tart with Truffle.

A dish that combines in a riot of sea and earth flavors, cod combined with the creaminess of a mountain potato and the presence of copious black summer truffles to give the right aroma and class to a dish that opens well a lunch or dinner, and then continue with more structured dishes. With fish we must also enhance the truffle demonstrating great professionalism both in the preparation and in the search for the right combinations with zero-centimeter products, without using synthetic aromas.
Another dish is the Redfish Fillet.

A dish that combines in a riot of sea and earth flavors, cod combined with the creaminess of a mountain potato and the presence of copious black summer truffles to give the right aroma and class to a dish that opens well a lunch or dinner, and then continue with more structured dishes. With fish we must also enhance the truffle demonstrating great professionalism both in the preparation and in the search for the right combinations with zero-centimeter products, without using synthetic aromas.
Another dish is the Redfish Fillet.