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BLACK WINTER TRUFFLE
From 1 to 31 January 2012, Grissini at Grand Hyatt Hong Kong introduces another marvellous seasonal delicacy - the black winter truffle.
Truffles have become very popular among gastronomists. One of the finest black truffles comes from Norcia in Umbria which grows during the months of December throughout March. This distinctive truffle grows naturally near the roots of oak and walnut trees in the beautiful landscape of Umbria. The highly aromatic truffle offers a unique earthy and nutty taste.
Black truffles are usually served raw like the white truffles from Piedmont. Their distinctive smell and strong flavour also makes it a nice ingredient to go along with hot dishes.
Chef Andrea Fraire, the chef de cuisine at Grissini, has designed a special menu featuring this gastronomic gem. Highlights include “40 Egg Yolks” Tagliolini with Italian Butter and Parmigiano Reggiano; Traditional Piedmontese “Plin” Meat Ravioli with Rosemary Veal Jus and Slow Cooked Guinea Fowl Stuffed with Chestnuts, Mashed Potatoes and Marsala Sauce.
To complement the gourmet experience, Christophe Orlarei, the in-house sommelier has a selection of Top Italian as well as international wines to pair with the dishes.
The black winter truffle dishes on the à la carte menu are available during dinner.
For reservations, please call 2584 7722 or book online.
