Celebrate the season - Order 250g of Alba White Truffle, enjoy complimentary fresh home made tagliolini (750g) by CASTELLANA Retreatant carefully prepared by Executive Chef Fabiano Palombini, along with premium Bordier Butter and Two bottles of Alta Langa Blanc De Noir DOCG
**Additional bottles of Alta Lange Blanc De Noir DOCG can be added at a special price HKD198/bottle
**Our truffle specialist will select a few of the similar size to the pieces that you have purchased at your doorstep for you to choose your favourite piece, if pieces you selected weights over the size you have purchased, price difference can be paid to our specialist by cheque, cash or bank transfer
**If you wish to purchase for more than 250grams, please do not hesitate to send us an email at firstname.lastname@example.org
ALBA WHITE TRUFFLE
Truffles are hypogeal mushrooms, like all fungi they reproduce with spores and they take different scents according to the species of tree they grow near. The first batch (Sept/Oct) grows right below the surface and are subjected to deterioration by worms and wood mice, if the temperature is not ideal, they go off easily. The new moon of October usually signs the good ones, as the temperature drops and truffles go deeper in the soil to protect themselves, therefore no worms and no mice are feasting. Alba white truffle is definitely recognised as the most premium of the same kind, it is know as the white diamond because of its preciousness and prestigiousness.
ALTA LANGA BLANC DE NOIR DOCG
GRAPE VARIETY Pinot Nero 100% AGEING At this point the must begins fermenting in steel tanks. Fermentation lasts about 20 days, maintaining temperatures between 18 and 20°C. After the fermentation, the wine ages on its lees until the following spring. In May, the wine is ready for a second fermentation, in the bottle, followed by further ageing on the lees for a good 36 months in a cool and dark environment, as per the traditions of Spumante Metodo Classico. SENSORY PROFILE In the glass it has a straw-yellow color with light golden reflections and a fine, persistent perlage that contributes to enhancing the aromas of fruit with white pulp, dried fruit, and bread crust. On the palate you immediately perceive the typical structure of Pinot Noir enhanced by the pleasant creaminess of the bubbles. Long persistence, freshness, and excellent flavor are the sensations that endure in the mouth and in the memory after tasting Alta Langa Mirafiore.
Le Beurre Bordier - Semi Salted Butter
Rustic and noble, it conveys its creamy taste and smacks of caramel and hazelnut in the summer. Semi-salted butter is the heady taste of fine salt (2.8%), a burst of flavor to enjoy simply, on the edge of a slice of bread. The semi-salted butter can easily adapt to all of your recipes! From a slice of bread to Breton shortbread, chocolate cake, and fattened farm hen with lobster… “From Armor (the sea in Breton) in Argoat (the land in Breton), the butter is semi-salted. A Breton tradition was to place butter at a home’s entrance to welcome guests, hence the nickname “welcome butter.” It also shows respect for each of the guests at a dinner party or in a hotel thanks to a rustic, noble product bearing the unambiguous taste of salt, along with the natural tonic and iodic flavors present in the region from its longstanding seafaring tradition.
Fresh Home Made Tagliolini
Part of the Granoro Nidi (bird’s nests) range of classic pastas. Only the finest durum wheat from Puglia and water is used to make this delicious Tagliolini pasta.
Owl's Cooking Tip:
1.Put 80% full pot of water
2. Add adequate salt to the water after is boiling
3. Put the Tagliolini into the boiling water for 2-3 minutes
4. Dry the Tagliolini with a drainer
5. Put the Bordier Butter in the pan with medium heat until it melts
6. Mix the Tagliolini with the butter in the pan for 30 seconds
7. Plate the Tagliolini nicely and start your Truffle Rain on it