IN SEASON - Summer Truffle "Scorzone"

IN SEASON - Summer Truffle "Scorzone"

by Marcello Muiesan May 18, 2018

Despite the bad weather the spring already started, as well as the new season for the “Scorzone”, also known as “Tuber Aestivum” or more simply “summer truffle”.

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RECIPES - Home made crab tagliolini with langoustine tartare and Ibiza salt, served in a Carasau basket.

RECIPES - Home made crab tagliolini with langoustine tartare and Ibiza salt, served in a Carasau basket.

by Marcello Muiesan April 20, 2018

I never been to Ibiza but a friend once brought me a unique salt from that beautiful island that everyone knows certainly more from the nightlife than anything else.
 
I can’t say that salt inspired this dish but it definitely gave it the final touch for an outstanding presentation.

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ON THE SPOT - Malvasia Colli Piacentini D.O.C. Una - Torre Fornello

ON THE SPOT - Malvasia Colli Piacentini D.O.C. Una - Torre Fornello

by Marcello Muiesan April 03, 2018

One vineyard, one variety, one harvesting, one hand, one bottle enclosing a thought. 

Una has been recently awarded with the Gold Medal at the Grand International Wine Award Mundus Vini, vintage 2013.

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RECIPES - Bunet with orange tuile and fresh phyllis

RECIPES - Bunet with orange tuile and fresh phyllis

by Marcello Muiesan March 08, 2018

I had been in Italy for my first 26 years of life and I had a chance to live and travel everywhere around the country.

From north to south the diversity of land and climate enable to grow a huge variety of products which are the main ingredients of the local cuisines and traditional dishes.

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RECIPES - Potatoes dumpling with goat cheese sauce, “pregiato” black truffle and asparagus foam

RECIPES - Potatoes dumpling with goat cheese sauce, “pregiato” black truffle and asparagus foam

by Marcello Muiesan January 22, 2018

I was a little kid when I used to sit around the table whilst my grandmother was making gnocchi.

It took me years of practice to understand how much flour to use to make them exactly the same way, firm but still soft enough to melt in your mouth.

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IN SEASON - Black truffle "Pregiato"

IN SEASON - Black truffle "Pregiato"

by Marcello Muiesan January 14, 2018

White truffle season comes to an end, you may still find some but the taste has never been great this season and definitely it won’t be now.

Perhaps there's something else you can enjoy with great pleasure, the Tuber Melanosporum, commonly known as black truffle "Pregiato", even if it starts to grow in September it is only in Winter that it fully ripe and it is ready to be enjoyed.

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RECIPES - Chianti braised venison with polenta, roasted hazelnuts and pomegranate

RECIPES - Chianti braised venison with polenta, roasted hazelnuts and pomegranate

by Marcello Muiesan December 14, 2017

Despite my origins, there has always been a strong link with Tuscany in my cooking.

My father moved there in the 80’s and I spent most of my summers since then.

The beautiful landscape of the Tuscan hills, the colours and the smell of the woodland...

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IN SEASON - White truffle

IN SEASON - White truffle

by Marcello Muiesan November 01, 2017

For people like us who enjoy the seasons for the products that our planet offers us, the Autumn is definitely associated with white truffles.

This precious, wonderful “mushroom” (ectomycorrhizal fungi, to be more precised) grows mainly in Piedmont, which is the most renowned region, as well as in the central Italy  Tuscany, Marche, Umbria and Abruzzo regions. 

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RECIPES - White truffle risotto

RECIPES - White truffle risotto

by Marcello Muiesan November 01, 2017

When I was a kid I never been a big fan of the Autumn, I guess it was because the summer was over and I was going back to School, which I wasn’t a big fun either.

I always though I would have follow my father steps and being a professional footballer but it looks like I followed my grandmother one instead and I became passionate about cooking.

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