From the Langhe to the peaks of Andorra, the truffle goes crazy on the ski slopes
The products of TartufLanghe will be among the protagonists of an event scheduled for Saturday, February 23rd.
At the stove the chef Giuseppe Iannotti and Carles Tejedor.
Tartuflanghe will be protagonist for the next weekend of one of the most important enogastronomic appointments organized at Grandvalira, the exclusive resort of Andorra, the small independent principality located in the Pyrenees, between France and Spain.
From the hills of Unesco heritage of the Langhe to the Andorra ski slopes, truffles and Tartuflanghe products will be the protagonists of the dishes prepared by chefs Giuseppe Iannotti of the Kresios of Telese Terme (BN) and Carles Tejedor, at the same time chef, teacher, entrepreneur and personality eclectic of the Catalan gastronomic panorama.
TartufLanghe, in collaboration with Veuve Cliquot, Saturday 23rd February at 1.00 pm will propose an aperitif devised by Iannotti, while in the evening, it will be the turn of a dinner at La Trattoria of the El Tarter de Grandvalira sector, accompanied from a cooking show of the same Iannotti supported by Tejedor.
We will start from the Gua Bao with porcini mushrooms and truffles and the Oysters with saffron mousse and black truffle perlage proposed by Iannotti to continue with the prawn fritters with pesto emulsion created by Tejedor. The Spanish chef will then bring out from the kitchens a soup of onions with farm egg and Parmigiano truffle followed by Foie gras of duck with apple and acacia honey with white truffle of Alba. Instead, the chef from Campania will present a Risotto with black truffle and Champagne juice and a duck, cherry and black truffle. It closes in beauty with the Tocinillo de cielo with English truffle sauce in Tejedor white and with the white truffle ice cream with the passion of Iannotti.
The wines paired with dinner will be from the Piedmontese Chiarlo winery: the Barbera Cipressi (91/100 wine spectator) and the Barbaresco Reyna (# 1 100 best wines of the year- Wine Enthusiast).
“It’s always an honor – said Paolo Montanaro, CEO of TartufLanghe, who will be available to all Grandvalira guests to tell the mysteries of the truffle – to participate in events involving different territories, cultures and cuisines. Contamination is at the base of free thought and the idea of merging the kitchens of Iannotti and Tejedor in a fantastic context such as that of the Grandvalira ski resort is something that does not stimulate only the taste buds ».