Truffle Inclusive: Utopia

Utopia is a dream that has become reality in Miralfiore Park, an important inclusion project promoted by the non-profit organization Gulliver and the Municipality of Pesaro. We tell you about the birth of this social bar-restaurant and the commitment of all the guys on the team.

We know that you personally take care of utopia in Pesaro, a social bar-restaurant, a dream that has come true in the Miralfiore park. Can you tell us briefly about your experience and what you do in particular?

Our fantastic experience began on January 8th, initially we were not very organized but over time we learned to know each other and therefore, then to improve more and more, both in the preparation of the dishes and in the organization of the place.
Our place deals with catering, therefore the waiters take care of the service in contact with the customers, while we in the kitchen prepare the food that will ensure that the waiters will later offer their service.

Utopia was born inside Gulliver. We know that 15 guys work there and that some tutors are former students of Santa Marta, the prestigious Hotel School of Pesaro. Is working in the kitchen, being a chef, sous chef, belonging to a brigade therefore a means for inclusion and to give professional dignity to people with some fragility?

Being part of a brigade means being part of a group, thanks to this group we have managed to include many young people with fragilities to introduce them to the world of work, making them understand that they have many possibilities and strengths.

How did you find the T&C truffle products?

The T&C truffle products seemed excellent and very special, we were happy to collaborate with you and we will be happy to cooperate in other projects together.

Did you enjoy making the recipes with the truffle products?

Yes, the recipes with your products gave us the opportunity to give vent to our creativity and especially that of the boys.

Utopia Recipes

FRESH TAGLIOLINI WITH T&C TRUFFLE BUTTER, T&C TRUFFLE FLAKES AND TRUFFLE SAUCE

INGREDIENTS
– two knobs of T&C TRUFFLE CONDIBURRO
– a spoonful of T&C TRUFFLE OIL
– a few T&C TRUFFLE FLAKES
– 2 skeins of fresh utopia tagliolini
– 50 ml of whole milk
– 1 spoonful of 00 flour
– a spoonful of coarse salt
– to taste fine salt
– to taste water

UTENSILS
– non-stick pan
– steel pot
– colander
– tall saucepan
– plate
– spoon
– teaspoon
– steel ladle
– an immersion blender
– a plating fork

METHOD
1) Light the fire with a pot full of water on top, and bring to the boil, then add the coarse salt and finally the tagliolini, leave to cook for 5 minutes.
2) Proceed with the preparation of the truffle sauce, dissolving the CONDIBURRO with milk in a saucepan and salt, the flour and finally add the truffle and blend everything with an immersion blender.
3) Dissolve the CONDIBURRO with the TRUFFLE OIL and drain the tagliolini inside, sauté the tagliolini in the dressing and plate with a fork and a steel ladle on a plate, until you obtain a “spiral”.
4) With a spoon make some polka dots next to the tagliolini with the previously obtained sauce.
5) Enjoy the fabulous FRESH TAGLIOLINI WITH T&C TRUFFLE BUTTER, T&C TRUFFLE FLAKES AND TRUFFLE SAUCE

TAGLIATA WITH PARMESAN AND PEPPER FONDUE, BALSAMIC VINEGAR, T&C TRUFFLE HONEY, T&C TRUFFLE OIL AND T&C TRUFFLE FLAKES

INGREDIENTS
– 1 tablespoon of T&C TRUFFLE OIL
– a tablespoon of T&C TRUFFLE HONEY
– 1 knob of T&C TRUFFLE CONDIBURRO
– 6 T&C TRUFFLE FLAKES
– 150 g of veal tagliata
– pepper to taste
– fine salt to taste
– a pinch of coarse salt
– 50 ml cream
– 60 g of grated Parmigiano Reggiano DOP
– to taste of Modena PGI balsamic vinegar

UTENSILS
– tall saucepan
– two spoons
– cast iron meat griddle
– steel meat spatula
– plate
– 2 cones of baking paper

PROCEDURE
1) Oil the cast iron griddle with TRUFFLE OIL, and when it has become hot place a piece of veal tagliata on top, cook until medium-rare.
2) Melt some CONDIBURRO in a saucepan with some cream, parmesan, salt and pepper and obtain a medium-dense consistency
3) Scallop the tagliata
4) Place a spoonful of parmesan fondue on the plate and obtain an “elongated leaf” by dragging the spoon over the fondue, pressing more and more (delicately)
On the right instead we create some fondue dots using a cone of baking paper, and inside them some smaller dots of balsamic vinegar.
5) Place the tagliata scalopped on the fondue leaf and season it with TRUFFLE OIL, TRUFFLE HONEY AND TRUFFLE FLAKES and a pinch of coarse salt.
6) Enjoy it with a good red wine.