Chef Eugenio Iraci from The Mistral shows you how to make the quintessential white truffle dish: a tagliolini with parmesan and a generous shaving of the magic ‘shroom. Watch and drool!
Related Articles:
"Truffles in the Rough" - Adele Wong uncovers the fungi’s journey from the Italian soils to the diner’s table
A Humble Start
White truffles are to chefs what diamonds are to the proverbial woman. These physically unappealing but extremely aromatic lumps of fungi have given many a chef an unadulterated high, and as the first shipments of the season start…
The Mistral
From November 21 to 30, The Mistral’s Chef Eugenio is offering seven dishes featuring white Alba truffles. The dishes include classics such as the Piedmont-style handmade egg tagliolini with white truffle in Parmesan cream sauce at $188.
B2/F, InterContinental Grand…
Wine and dine at The Mistral, Intercontinental Grand Stanford this Nov 23 with an exclusive five-course set dinner featuring the signature dishes of newly appointed Chef Eugenio Iraci, matched perfectly with wines from Ceretto. The Mistral is one of the…
So many fab white truffle promotions are going on right now that we didn’t have enough space to write about all of them in our truffles feature last week.
One of them is at Gold (2/F, LKF Tower, 33…
Play your part for the environment by supporting Chef Eugenio Iraci with his new menu prepared at low-carbon emission...which basically means food that is almost uncooked but still freakin' delicious.
Using only sustainable seafood and fresh organic ingredients, he serves dishes…
