October marks the peaks of truffle season, when Alba, Italy captivates the gastronomic world with its fresh crop of the rare and highly coveted White Truffle Mushrooms, also known as the “Diamonds of the Kitchen.”
To celebrate, The Ritz-Carlton, Key Biscayne on Nov. 13 will present a six-course paring meal at its terrific Cioppino restaurant. The event will be hosted by Sommelier Jorge Mendoza, Executive Chef Clayton van Hooijdonk and special guest Fiorenzo Dogliani of Batasiolo SpA winery. Dogliani brings with him vertical vintage wines from past decades of the Crus of Barolo, sourced directly from the private library at Batasolio SpA, as well as a selection of white truffles freshly gathered from his homeland.
Guests will be guided through these rare wines, each matched with the earthy, woody flavors of white truffles, shaved a la minute on the restaurant’s open kitchen, marble display.
The welcome reception and greeting with Fiorenzo Dogliani begins at 7:15 p.m., followed by six-course dinner. $220 per person, plus tax and gratuity. Reservations are limited to only 60 people.
Here’s the menu:
Uova Strapazzate con Fegato Grasso
Organic eggs scramble with Mascarpone, goose liver “tramezzini”, shaved white truffle
Fassone beef tartare, condiments, shaved white truffle
Tajarin al Tuorlo D’uovo
Tajarin, shaved white truffle
Risotto al Tartufo
Acquarello rice, La Tur, shaved white truffle
Duetto di Vitello Brasato
Slow braised veal shank, agnolotti filled with braised shank, shaved white truffle
Prepared by Executive Pastry Chef David Campbell
Coeur de Guanaja
Noisette Butter-Sautéed Asian Pear, Alba White Truffle, Caramel