Canapés with white truffle
INGREDENTS FOR 4 PEOPLE: 12 slices of sandwich loaf, 50 gr. White truffle, 50 gr. Butter, 2 spoon of grated Parmisan, an half lemon juice, a clove of garlic.
PROCEDURE: Melt the butter with the chopping garlic on a low flame. Carefully clean truffles with a knife and quickly rinse it in cool water, grate it in the melted butter and let it heat but not brown. Add the grated parmisan and a dash of broth if the mix seems to be too thick. Before taking it out the flame, add the lemon juice and even some grated lemon peel. Toast the sandwich loaf, spread it with the truffle cream and serve hot. We recommend to be served with a wine like Cortese or Erbaluce.

Ricotta cheese Ravioli with Truffle
INGREDIENTS FOR 4 PEOPLE: 400 gr. Home-made Ravioli, 45 gr Butter, 30 gr Grana Padano cheese, white truffle, meat broth and just enough salt.
PROCEDURE: Cook ravioli in boiled salt water al dente (still firm); drain and put it in a pan, adding butter and white truffle together with the broth and dust with grated Grana Padano cheese. Serve hot.

Rabbit with Truffle
INGREDIENTS FOR 4 PEOPLE: 1 cleaned rabbit in pieces, white truffle, rosemary, bay leaf, thyme, oregano, mint, 3 peppers, half a glass of white wine, some vegetable consommé, just enough salt and pepper.
PROCEDURE: Scald the rabbit for 5 minutes, drain and dry it. Line an oven dish with some baking paper and put in it the rabbit with the aromas; peel peppers from seeds, cut them into stripes and add to the rabbit with white wine, salt and pepper. Bake for 30 minutes at 200°, sprinkling with the consommé. Before serving, dust it with some truffle.

Roast Veal larded with Truffle
INGREDIENTS FOR 6 PEOPLE: 700 gr. Best end of the hindquarters of veal, lardons of ham, black truffle, extravergin olive oil, just enough salt and pepper.
PROCEDURE: Using the tip of a knife make small cuts in the meat and put in them lardons covered with salt, pepper and black truffle. Tie the meat, put it in a baking pan and bake for 1 hour with oil. Every now and then, turn the meat and if it seems to brown too much, sprinkle it with a spoonful of water.

Tuscan Truffles and Mushrooms Salad
INGREDIENTS FOR 6 PEOPLE: 200 gr. Lettuce, 30 gr. Tuscan Truffle, 150 gr. Porcini mushrooms, 400 gr. Field mushrooms, 300 gr. Tuscan Pecorino cheese, 1 Lemon, Parsley, Extravergin Olive Oil, just enough salt and pepper.
PROCEDURE: Shell, washing and cut the mushrooms and lettuce into stripes. Cut the Pecorino cheese into stripes too and add to the salad together with chopped parsley.
Mix oil, lemon juice, salt and pepper and dress the salad. Sprinkle with grated truffle.