Italy, a land of history, culture, and an enviable food and wine heritage, continues to amaze the world with two of its excellences: Italian bubbles and truffles. A sensory journey into the heart of Italian luxury, an experience that delights palates and hearts. Italian bubbles are the result of winemaking wisdom passed down from generation to generation. Each sip is an explosion of flavours, a perfect balance between acidity and freshness. Truffles, with their intense aromas and rarity, are a symbol of luxury and sophistication. Whether the prized White Truffle of Alba or the fragrant Black Truffle of Norcia, each variety tells a unique story, linked to specific territories and traditions. A culinary work of art capable of transforming a simple dish into an unforgettable gastronomic experience. True expressions of Made in Italy, jewels that tell stories of passion, tradition, and timeless elegance. This is what makes these products symbols of luxury and ambassadors of Italian culture and excellence worldwide. Here are some delicacies of truffles and bubbles.
Il Gallo Della Checca – The Cocotte Egg
Il Gallo della Checca has been a reference point on the Ligurian coast of Imperia, Alassio, and Sanremo since 1986. It stems from the passion of Chef Ugo Vairo, an inn with gourmet cuisine where you can savour the most classic and authentic flavours between Liguria and Piedmont. In the dining room, Renata Siboni, the partner, welcomes guests and takes care of dessert and leavened products. One of the emblematic dishes is the cocotte egg, baked like a savoury meringue, with runny yolks inside, enriched with “home-grown” truffles. Truffles are the emblem of this restaurant and strictly come from their own truffle grounds. In fact, since 1997, Chef Ugo Vairo has been a Knight of Wine and Truffle of Alba for the dissemination of truffles in Liguria. Since 2008, thanks to a collaboration with the University of Genoa, the restaurant has its own truffle ground, becoming a true point of reference where truffles embellish many of the dishes on the menu.
Costaripa – Grande Annata Rose’ 2017
Elegant, light, fragrant, yet also silky, persistent, and with great evolutionary capacity. These are the rosé wines from Costaripa, the winery in Moniga del Garda, led by the creative genius of its oenologist and owner, Mattia Vezzola. Nonconformist and avant-garde, these wines find their best expression in ageing. Suitable for an aperitif as well as numerous dishes from refined and spicy international Italian cuisine. Costaripa’s signature rosé wines have always been considered innovative, reaching their peak quality in the value of time. Renowned for their delicate powder and pearl colours, the natural juiciness reminiscent of the sun and Mediterranean and lake breezes, especially for their renowned and distinct evolutionary capacity, mainly due to an ancient and traditional production process that amplifies the aromatic and gustatory volume of the final product. The “Grande Annata Rosé” is 80% Chardonnay and 20% Pinot Noir.An intense aroma of ripe fruit, honey, and white flowers, a taste full of character and harmony, elegant and lively. A very fine effervescence and natural persistence, with well-distributed chains forming the density of the crown.”
Valentino Legend – La Direttore and Ravioli
In the bustling heart of Milan, just a few steps from the La Scala Theater, stands the Valentino Legend restaurant, an authentic temple of Italian haute cuisine. A place that embodies the elegance and culinary tradition of the “Bel Paese” in a symphony of flavours, atmosphere, and history, in an environment rich in works of art and photographs. The essence of Valentino Legend fully manifests when you peruse its menu. At this time, the sceptre belongs to the White Truffle of Alba, enriching iconic dishes and creating new ones.
La Direttore is one of the most representative dishes of Valentino Legend. It was born out of chance, to meet the requests of a customer who desired their cutlet with Alba white truffle. The thought of putting the precious truffle on a fried cutlet, albeit in an excellent manner, seemed daring, so the idea of placing a fondue on top of the cutlet arose, paving the way for the wonderful cascade of white truffle. This recipe has not left this restaurant’s menu, becoming one of the signature dishes. Highly requested and greatly appreciated. And proudly prepared and served at the table by Chef Andrea Iudica and Maître Andrea Melosi. The Truffle Ravioli was born to create a true comfort food: the fondue usually used to accompany the ravioli is at the heart of the fresh pasta, enriched by a cascade of white truffle. With each bite, all the emotion and fragrance of the fondue are released, merging in the mouth with the truffle, creating an idyllic sensation.
Villa Franciacorta – Cuvette Brut Millesimato
A testament to the captivating art of the vintage, Cuvette is a seductive Franciacorta where its generous and captivating structure meets lively freshness. Ethical and sustainable development underpins the production philosophy of Villa Franciacorta, situated in a small medieval village dating back to the 15th century, in Monticelli Brusati, in the province of Brescia. The Bianchi family, custodians of a unique terroir, exclusively markets vintage Franciacorta wines, using grapes solely from their 37 hectares of vineyards. Now in its second generation, Roberta Bianchi, daughter of founder Alessandro, carries forward the dream initiated by her father with a particular focus on research, innovation, and environmental sustainability. The Cuvette Brut Millesimato Franciacorta blends 85% Chardonnay and 15% Pinot Noir, boasting great structure and remarkable smoothness. The wine undergoes partial ageing in barrels for 6 months and subsequent ageing on the lees for 66 months. On the nose and palate, it presents a vivid watercolour of sensations: yellow peach, delicious golden apple, hazelnut, and vanilla. Its aromas evoke the sweetness of summer harmoniously intertwined with the more introspective characters of autumn. Its enticing tenacity makes it suitable for significant dishes like those featuring truffles.
Castello di Uviglie – Le Cave Extra Brut Spumante
The Castello di Uviglie, a typical noble residence for leisure, is located in Rosignano Monferrato, in the province of Alessandria. It boasts spacious frescoed lounges overlooking the Italian-style rooftop garden. Below the lounges of the noble wing of the Castle, the grand historic cellars house a private collection of bottles, alongside ancient barrels and a series of tools of the cooper. The acquisition of the Uviglie Castle’s cellar by the Bonzano Family allows for the continuation of enhancing one of Piedmont’s oldest wine productions, dating back to 1491. With a tradition and experience spanning over 5 centuries, the company is now a dynamic production reality: 130,000 bottles per 50 hectares of vineyard land. Le Cave Extra Brut owes its name to an immense underground quarry passing beneath the castle walls. It is crafted using Pinot Noir and Chardonnay grapes. The winemaking process diligently follows the classical principles of the Metodo Classico, with lees ageing spanning a period of 44 months. The result is a sparkling wine with a creamy profile, enriched by pleasant freshness and distinct hints of almond sweetness. Pairing it with truffles might seem daring, yet it creates a complete and intriguing combination.
Article edited by Nadia Toppino
Food, Wine & Hospitality Journalist
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