The Tipp
Tortellini neri tartufati con crema di parmigiano
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An original first course with a rich character that wins over online customers. The egg pasta, scenographically colored by liver or truffle in the dough, encloses a flavorful filling and retains an ideal firmness when chewed. The sauce rests on a velvety, dense and enveloping Parmigiano Reggiano fondue. The shavings of fresh black truffle release intense woodland and earthy notes, pairing perfectly with the dairy creaminess.
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