La storia
Forty yolks to a kilo of flour, rolled thin enough to read through and cut by hand into ribbons.
In autumn we finish it with white truffle from the Langhe, shaved at the table and charged by weight, as it should be.
Provenance
Where it comes from
- UovaFattoria ParisaMugello, Toscana
- Tartufo bianco d’AlbaTrifulau Giovanni MonchieroRoddi, Piemonte
Suggested pairing
VinoBarbaresco 2019 — Produttori del Barbaresco
Senza alcolPorcini dashi, hazelnut, mushroom vinegar
AllergensGluten, egg, milk.