The egg cooked at low temperature (62°C.) achieves an ideal creaminess in the yolk that amazes and excites every time I eat it!

I like to combine it with parmesan mousse, creamed spinach and a soft spinach sponge.

Moreover, in this version, the egg is massively flavoured with truffle through a special osmosis process.

Wine pairing:
– Brut Nature Cupelli – Tuscany – Classic Method (48 months on the lees) 750ml – 37€
Orpicchio fattoria Dianella – Tuscany – Limited edition still white wine 750ml – 45€
– Champagne Barbier Louvet prestige B/N Grand Cru 750ml – 65€

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