PIEMONTE TRUFFLE FEAST (v) - step by step instructions

Tonnarelli al fonduta


For your meal you will need:

A large pot for cooking the tonnarelli and rabaton

A bowl for dressing the tonnarelli

A frying pan for the rabaton

A little salt

A truffle slicer, or a mandolin, or a grater

Not strictly necessary but a pair of tongs is near invaluable for cooking pasta

The detailed recipes for the dishes are below, but in essence:

  • Cook the tonnarelli in boiling water, and toss well with the sauce
  • Shave or grate copious truffle over and descend into fits of ecstasy
  • Reheat the rabaton in boiling water, and brown the butter with the sage
  • Mix together and top with parmesan
  • Unmould the bonet, and eat

Tonnarelli with fonduta

The classic pasta from Alba is tajarin –rich, wafer-thin noodles made only with egg yolks and flour. Tonnarelli are still rather fine, but a little fatter; easier to cook and with a pleasing bite. Here, we toss them with a fonduta of butter, parmesan, and yet more egg yolks. Sometimes too much is just right.

Your pack serves two and contains:

  • Enough tonnarelli for two
  • A truffle for four, to be eaten by two
  • A packet of fonduta


  • Bring a large pan of well-salted (10g/lt) water to the boil
  • Empty the fonduta into a heatproof bowl
  • Drop the tonnarelli into the water, and stir vigorously to prevent sticking
  • Sit the bowl of fonduta on top, and stir gently to warm through a little
  • When the tonnarelli are ready (3-4 minutes) drain them, and add to the sauce along with a little of their cooking water
  • If the sauce seems a bit loose, sit the bowl back on top of the pan, and cook in the steam for a minute or two
  • Put the pasta on plates, and shave/grate vast quantities of truffle on top


Dumplings are a common, if rather unsung, feature of the food of Northern Italy; Malfatti from the Veneto, Canederli from Trentino, Zanzarelli from Lombardy. In Piedmont, there are Rabaton; these are little ovals of boiled chard and ricotta, the dough thickened with crumbs of stale bread, enriched with parmesan and perfumed with nutmeg. They are exceptionally delicious and exceptionally comforting; a warm & gentle embrace of a dish.

Your pack serves two and contains:

  • Rabaton, enough for two
  • Butter and fresh sage leaves
  • A pot of parmesan, grated


  • Bring a large pan of well salted water (10g/lt) to the boil
  • Add the dumplings and simmer for 3-4 minutes until hot through
  • Meanwhile, put the butter in a wide saute pan and place on a high heat
  • When melted, add the sage leaves (whole) and cook until the sage is crisp, and the butter is dark-gold and delicious smelling – keep an eagle eye that it does not burn
  • Drain the dumplings, add to the butter, and gently stir together
  • Spoon onto plates, pour over any excess sage butter and scatter over the parmesan


Bonet is THE dessert from Piedmont; essentially a rich crème caramel boosted with amaretti, coffee, chocolate and rum. I make it much as they do, except I add even more of all of these things, and it is even better for it.

Your pack serves two and contains:

  • 2 bonet


  • Gently unmould the bonet onto plates – easily done by dipping the pots in hot water for a few seconds, then inverting them
  • Eat them

 ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.