Maserati Luxury Dining - White truffle - Francesco Mazzei

To follow is aged black beef tagliata that comes with a generous shaving of white truffle. “The truffle comes from Umbria rather than Alba and has the best flavour,” says Mazzei. He pan-fries the beef with truffle butter and the bone marrow to give extra richness. To serve, he grates over transparent sheets of truffle, which can cost up to £10,000 a kilo. It’s a short season, so be sure to get them while you still can to make this hearty autumnal dish really shine. http://www.telegraph.co.uk/sponsored/culture/italian-living/12020490/ultimate-italian-meal-with-francesco-mazzei.html