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Ingredients (for 4 individual portions)

• 750 g fresh cream
• 250 g sugar
• 1 sachet vanilla
• 100 g blackberries
• 100 g blueberries
• 100 g currants
• 10 g isinglass
• 1/2 lemon juice

Preparation with Thermomix

Soak the gelatin sheets in cold water for a few minutes. Pour the cream, vanilla, and 130g of sugar into the Thermomix and cook for 6 minutes at 80°C, speed 4.

Then add the gelatin sheets (previously squeezed) and cook for 10 seconds, speed 4. Pour the mixture into individual molds (or, if preferred, glass jars) and refrigerate for at least 5 hours.

Proceed with the preparation of the berry sauce..

Add the blackberries, blueberries, currants, the remaining 120g of sugar, and the lemon juice and cook at 100°C, low speed, for 8-10 minutes. Make sure the sauce has reached the right consistency; then pour it into a bowl and refrigerate, covered with plastic wrap.

Once the panna cotta is ready, remove it from the molds and serve, garnishing it with the berry sauce. If you've refrigerated it in glass jars, add the sauce directly and serve.

Having guests for dinner and want to impress with an easy and delicious main course? Meat rolls covered in pancetta are the ideal way to bring a tasty dish to the table in just a few minutes.

Ingredients (serves 4)

• 500 g ground beef
• 100 g Parmesan cheese
• 150 g breadcrumbs
• 15 slices of bacon
• 2 eggs
• Salt to taste
• Parsley to taste
• Garlic powder to taste

For the potato cream

• 500 g Potatoes
• 60 g Parmesan cheese
• 60 g Butter
• 1 tablespoon oil
• Parsley to taste
• Salt to taste
• 100 g Black summer truffle

Preparation

Pour the ground meat into a glass bowl, adding the breadcrumbs and Parmesan cheese. In a separate bowl, beat the eggs vigorously, seasoning with salt, parsley, and garlic. Then pour them into the bowl with the ground meat and mix thoroughly until smooth. Then, shape them into oval-shaped meatballs, covering them with the pancetta. Bake at 180°C (350°F) for 12 minutes.

To prepare the cream

Wash, peel, and boil the potatoes. Once they are cooked through, transfer them to a blender; add a tablespoon of oil, the Parmesan cheese, and the butter, and continue blending at medium speed until smooth. 

Then place the rolls on the cream, garnish with shavings of black summer truffle, and serve.

Ingredients (serves 2)

• 4 chicken legs
• 200 g cornflakes
• 2 Eggs
• 30 g Parmesan cheese
• Pepper to taste
• Salt to taste

Mayonnaise ingredients

• 1 Eggs
• 15 ml white wine vinegar
• 200 ml sunflower oil
• Salt to taste

Preparation

For frying the chicken thighs, we recommend using a shallow, round pan with a diameter between 20 and 40 cm.

Pour in plenty of seed oil and heat to 180°C (350°F) before frying.

Meanwhile, in a bowl, finely crush the cornflakes, using a meat tenderizer if necessary.

In another bowl, beat the eggs, adding the Parmesan cheese and salt until smooth. Coat the chicken thighs with the breadcrumbs and fry. Cook two chicken thighs at a time for about 15 minutes (to avoid lowering the oil temperature). To ensure even cooking on all sides, turn the thighs every 2 minutes.

For the mayonnaise, use an immersion blender. Pour all the ingredients into a tall shaker; position the blender blades on the bottom, turn it on high, and hold it there until the mayonnaise begins to foam. Then, blend carefully, using top-to-bottom motions, until the sauce is smooth and lump-free.

Pour the prepared mayonnaise into a small bowl, covering it with plastic wrap to prevent a skin from forming. Store in the refrigerator for up to 1-2 days.

If you want to add a touch of excellence to your mayonnaise, add some fresh black summer truffle.

Ingredients (serves 6)

• 600 g di Calamarata
• 400 g Peas
• 200 g Bacon
• 150 g Black Summer Truffle
• 100 g Potatoes
• 70 g Parmesan Cheese
• Salt to taste
• Parsley to taste
• Garlic powder to taste
• 1 tablespoon oil

Preparation

Prepare a pot with plenty of water: when it boils, add salt and pour the pasta.

Meanwhile, in a separate saucepan, blanch the peas and potatoes for 10-15 minutes.

Once cooked, transfer them to a blender and add oil, salt, parsley, garlic and Parmesan cheese. Blend on high speed until creamy.

Transfer the mixture to the pan, drain the pasta, and stir to combine.

Serve and garnish with black summer truffle to taste. For a richer touch, add bacon powder.

To prepare the bacon powder

Preheat the oven to 180°C (350°F).

Line a baking sheet with parchment paper and arrange the pancetta slices on top. Bake for about half an hour, turning the slices at least a couple of times.

Once cooked and crispy, remove from the oven and let cool. Then crumble them.

Ingredients (serves 4)

• 400 g di Spaghetti
• 250 g di Zucchini
• 100 g Fresh black summer truffle
• 3 tablespoons Parmesan Cream
• Salt to taste
• Garlic powder to taste
• Parsley to taste

Preparation

Bring a large pot of water to a boil; add salt and pour the pasta.

Meanwhile, pour a drizzle of oil into a pan and add the zucchini, previously washed and cut into strips. Season with salt, parsley, and garlic. Once the zucchini is cooked through, add the three tablespoons of Parmesan cream and half a ladle of the cooking water and mix thoroughly until creamy.

At this point, the pasta will be cooked to the required level; drain, add to the pan, and stir.

Your dish is ready to serve. Garnish with flakes of fresh black summer truffle.  

Ingredients (serves 4)

• 400 g Trofie
• 200 g Curly Endive
• 120 g Bacon
• 100 g Black Summer Truffle Carpaccio
• 50 g Parmesan Cheese
• 1 clove garlic
• Parsley to taste
• EVO oil to taste
• Salt to taste

Preparation

Bring a large pot of water to a boil; add salt and pour the pasta.

Meanwhile, cut the bacon into strips, add it to a nonstick pan and cook until crispy. Meanwhile, in another pan, drizzle a little oil and golden a clove of garlic. When golden, remove it with a fork and add the curly endive (previously washed and roughly chopped); season with salt and parsley and cook for 3 minutes. Once the bacon is crispy, transfer it to a blender and blend on high speed for 1 minute; remove and set aside.

Add the endive to the blender and blend until creamy. Then transfer it to the pan, add the pasta, and mix, adding the Parmesan cheese and, if needed, a ladle of the pasta cooking water.

Plate and garnish with black summer truffle carpaccio and pancetta powder.

Ingredients (serves 4)

• 400 g Paccheri
• 300 g di Broccoli
• 150 g Potatoes
• 100 g Minced Black Summer Truffle
• 100 g Fresh black summer truffle
• 50 g Grated Parmesan Cheese
• 1 clove garlic
• Salt to taste
• Parsley to taste

Preparation

First, clean the broccoli and divide it into florets.

Bring a large pot of water to a boil. Once it reaches a boil, add salt and the pasta.

Meanwhile, in a non-stick pan, sauté a clove of garlic. When golden, add the broccoli and sauté over high heat for a few minutes. Remove the garlic and cook for 10-15 minutes over low heat, adding a ladle of the cooking water.

In a small saucepan, boil the previously washed and diced potatoes.

Once cooked, transfer the broccoli and potatoes to a blender and blend on high speed for 1 minute until creamy.

Pour the mixture into a pan and add the parsley and minced meat, stirring carefully over low heat.

After the cooking time indicated on the package, drain the pasta and toss it in the pan with the sauce, adding the Parmesan cheese and, if necessary, a little of the cooking water.

Your dish is ready to serve.

Garnish with fresh Black Summer Truffle flakes.