La crema ai quattroformaggi de Il tartufo di Paolo e’ un ottimocondimento ai quattroformaggiitaliani dop: Asiago, fontina, taleggio e parmigiano.
Unacremasquisita al sapor di tartufoestivoScorsone, perfetta per ognistagione. Combinazioneperfetta per la pasta, mabuonissimaanchecondeicrostini e tanti altri alimenti.
La storia del diamante della terra narrata in tavola parla di piatti prelibati e di tartufi, delle sue specie, senza svelarne troppo i segreti, perché i tartufai si sa sono gelosissimi. Le ricette al tartufo, nero e bianco, sono suggerimenti non solo di tradizioni italiane, ma vere e proprie composizioni.Un blog per ghiotti, amanti di sapori e non solo…
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