Last Saturday, Melli da Gentilia delighted your palates with dishes made from prized Black Truffle from our hills.
We welcomed you with an entrée consisting of two courses: a Creamy Potato and Milk Cream, Stewed Leek, Five Cereal Bread Chips, and Black Truffle. Next, Roman Pinsa with Marola Cheese, Oven-Baked Aged Pancetta, and Black Truffle.
We continued with Risotto, buttered with Parmigiano Reggiano, Black Truffle, Fried Artichokes, and Dehydrated Tomato Powder.
The second course was prepared with Beef Walnut cooked at low temperatures and finished in a pan on a purée of Potatoes and Jerusalem Artichoke, and Black Truffle.
Finally, to indulge the last temptation, the House’s Palette of Desserts composed of our most famous cakes.