Antonino Cannavacciuolo and the white truffle of Alba
Chef Antonino Cannavacciuolo suggests how to taste at best white truffle’s flavour and aroma
Thanks to the cooperation of Villa Crespi and La Locanda del Pilone, Chef Cannavacciuolo has the opportunity to deepen the knowledge of the fine truffle of Alba.
With his mastery and grace he creates charming dishes enhanced by the unique trademarks of white truffle.
As he always does, Antonino combines Piedmontese products with the flavours of his homeland. He plays, he tickles the palate with superbe recipes that he enriches thanks to the truffles’ refinements
Truffles don’t come only from Piedmont, but you can find them in other Italian regions too. But, for his culinary academy in the heart of the vineyards’ land (the Langhe) Chef Cannavacciuolo uses only Piedmontese truffles, in particolar those from Alba and its surroundings. Truffles grow in damp places, in woods or ditches. The ones that come from the Langhe have a very natural growth and as a consequence they have a more regular shape and a higher economic value. These truffles are so rare and fine thanks to the special ground’s characteristics.
To ensure his guests the best products ever Antonino follows the advice of the most skillfull and experienced truffle hunters. They know which the best places to search are, they avoid all the things that could damage the product and respect all the conditions.
The best truffles are like precious stones. Come and taste them in Cannavacciuolo’s reign!