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Tonnarelli al fonduta with a whole white Alba truffle
Rabaton (Chard & ricotta dumplings)


If you were to hop on a plane to Turin, jump in a car, and head south, and slightly east, you might eventually come across the town of Alba. Here, truffles are celebrated like no other place on earth. The local cuisine has evolved to elevate this already most esteemed of foodstuffs; pasta enriched with more egg yolks than is proper, fatty cheeses and butter melted to fonduta or whipped with mountain greens to form chubby little dumplings. The food here shares little with the south, and much more with the alpine traditions of neighbouring countries - France in particular - but it is nevertheless distinctively Italian, and all the better for it. 

This is a very rich and indulgent menu: loosen your top button…

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. *We will send you a white Alba truffle for 4, to be enjoyed by 2, for which this dish is a perfect vehicle


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.


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.

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 here, 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


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.