“Aria di Alba” arrives in Hong Kong

Tartuflanghe presents the tenth edition of Aria di Alba, the international format which creates a Truffle Experience through a series of culinary events dedicated to the Alba White Truffle, tailored by the most renowned chefs.

From November 2 to 4, the Restaurant Tosca at 420 meters above sea level will be the stage of a unique three-day-only gastronomic Aria di Alba Edition. The Chef Pino Lavarra will host the culinary maestro Paolo Casagrande from the recently crowned Michelin three-star Lasarte Restaurant in Barcelona.

Chef Pino Lavarra and chef Paolo Casagrande will ally the triumph of taste, the heart of Hong Kong and a sumptuous Alba White Truffle Menu. The tenth edition infact will be held against the beautiful backdrop of the 1* Michelin starred restaurant Tosca, inside the Ritz Carlton Hotel, the tallest hotel in the world. Chef Pino Lavarra will host chef Paolo Casagrande for a full schedule of brand new dishes created especially for the event.
The menu is full of creativity, surprise, and shares a gastronomic experience, which the chefs, Lavarra and Casagrande, have brought to food lovers around the world.

Operational since the 1980s in the market of gourmet cuisine, over the years Tartuflanghe has become a landmark and ambassador of the Alba White Truffle harvest in the Langhe, Monferrato and Roero area, a UNESCO World Heritage Site.

The ability and willingness to innovate has led Tartuflanghe to break the culinary mould, experimenting with new forms, new concepts and offering the best Italian raw materials – which includes Alba White Truffles – and exciting and captivating ingredients that can transform any dish into an incredible experience.

Aria di Alba Menu – Hong Kong 2017

Lunch

Aperitives

Baby-scallop with turnip leaves, quail egg and truffle

Lightly smoked langoustine, Iberian ham and basil soup, ox-tail mini cannelloni and pork dewlap

Amadai fish with iodized sauce, king crab, raw tomatoes and saffron
or
Marinated medallons of venison, apple compote with juniper touchs and cherry

Almond and salt praline, apricot and rum ice cream

Petits-fours
4 or 5 courses

Dinner

Aperitives

Baby-Scallop with turnip leaves, quail egg and truffle

Lightly smoked langoustine, Iberian ham and basil soup, ox tail mini cannelloni and pork dewlap

“La Trufa” with fermented mushrooms and collard greens with an extra virgin olive oil touch

Sea urchins and white truffle risotto, piment d’espelette and cookles

Amadai fish with iodized sauce, king crab, raw tomatoes and saffron

Marinated medallons of venison, apple compote with juniper touch and cherry

Ginger and passion fruit sorbet with coconut, carrot and papaya