T&C Tartufi’s 2025 annual project focuses on research, innovation and creativity “with and for truffles”. A fundamental value of the company is that EVERYTHING IS TARTUFABILE.
With the Truffle Innovation project, T&C will offer chefs from the Marche region and truffle enthusiasts the opportunity to work with the products designed by the company for catering: the aim is to develop new recipes, original combinations and innovative cooking techniques.
Starred and non-starred chefs, together with catering professionals from the Marche region, will try their hand at creating truffle dishes, using the company’s Horeca products. The challenge will be to explore truffles in combination with ingredients such as vegetables, leavened products, white meats, fish and fruit, to discover new possibilities in the kitchen.
Research and experimentation will be based on practical tests, studies on the most original combinations and tests on the duration of the organoleptic characteristics of truffles, to obtain good, aesthetically refined dishes with a good quality-price ratio.
In this context, we like to quote a great innovator of cuisine, Gualtiero Marchesi: “I have never held back. I have given everything I knew and I still have more to give. Every year Bocuse (the great French chef) sends me his best wishes, and on the card there is a photo of him with the inscription: ‘The best is yet to come.”. It is no coincidence that one of Paul Bocuse’s most iconic dishes was the “VGE black truffle soup”, created in honor of his award ceremony of the Legion of Honor by French President Valéry Giscard d’Estaing.
Happy New Year and happy research to everyone!
ALL RECIPES AND INTERVIEWS
Riccardo Marconi – Truffle Innovation’s Ambassador
Good morning Dr Marconi, you graduated in Gastronomic Science at University of Camerino.Your degree thesis has been dedicated to study…
