BOSCO® - officine del TARTUFO

A creamy velouté prepared with organic chickpeas, enriched by the sweetness of chestnuts and dried figs. A warm and enveloping dish, ideal as a comforting appetizer.

A sharing platter with a selection of high-quality local cured meats and cheeses. Perfect for two people to savor the excellences of the region.

A revisited version of pappa al pomodoro made with 'Pera d'Abruzzo' tomatoes, served with stracciatella cheese cream and pistachio granules. A mix of sweet, tangy, and creamy flavors.

Roasted Avezzano potatoes, crispy on the outside and soft on the inside. A simple and flavorful side dish, also available with a premium truffle addition.

Artisanal toasted bread crostino topped with potato cream, slow-cooked egg (64°), and truffle. A rich and decadent bite with a melting yolk.

Artisanal bread crostino enhanced by a 100% pure truffle cream and high-quality olive oil. An intense experience for truffle lovers.

Crostino with pan-sautéed savoy cabbage and juniper-smoked ricotta, finished with sweet chili threads. A balance of rustic and smoky flavors.

Artisanal bread crostino with fresh cow's stracciatella and black truffle. The creaminess of the cheese perfectly complements the earthy aroma of the truffle.

Gourmet Solina wheat burger filled with herb-marinated beef tartare, ricotta cream, and truffle. A sophisticated sandwich that combines raw meat and mountain flavors.

Revisited kebab with Appennino sheep meat and wild mountain herbs. A strong and wild flavor, typical of the Abruzzese pastoral tradition.

Duck carpaccio cooked at low temperature, served with smoked salt, Sichuan pepper, and truffle. A refined, tender, and aromatic dish.

Vegetarian burger made from legumes, vegetables, and almonds, accompanied by truffle mayonnaise. A tasty and rich option even without meat.

Gnocchetti seasoned with a wild boar and truffle white ragù. A robust and flavorful first course, celebrating the flavors of the forest.

Half rigatoni seasoned with Pera d'Abruzzo tomato, crispy guanciale, and pecorino. A classic of Lazio and Abruzzo cuisine, rich and savory.

Egg tagliolini tossed with butter and parmesan, served with truffle shavings. A simple yet luxurious dish thanks to the aroma of truffle.

Fresh bread served with extra virgin olive oil. Simple and traditional, perfect for accompanying the meal.