… after porcini mushrooms and Bettelmatt cheese, autumn brings us another treasure: white truffle!
The most sought-after underground fungus in the world has arrived in the kitchens of Piccolo Lago, where you can savour it five dishes designed to bring out the incredible complexity of its aroma, with fragrant notes reminiscent of fresh garlic, aged cheese and wild honey.
Fassona beef tartare, fresh egg tagliolini with mountain butter, Bettelmatt cheese fondue, pan-fried eggs and prosecco zabaglione…
Which of the dishes created by Chef Marco Sacco and his brigade would you like to try?
A note for our guests:
Each dish includes 5 grams of white truffle.
White truffle is also available by the gram at €8 per gram.