“We chose A Tavola! to offer our guests an authentic and unforgettable culinary experience. Every dish prepared with their pasta receives enthusiastic reviews. Furthermore, their customer service is impeccable and always available to meet our needs.”
Tortelli with Roccaverano Robiola and Truffle with Pumpkin Cream and Chives
A Tavola! filled pasta with Roccaverano robiola and truffle with pumpkin cream and chives
Every year, the International White Truffle Fair of Alba celebrates one of the most beloved and unmistakably fragrant excellences of Italian cuisine.
The event is a unique opportunity for us to showcase Piedmontese cuisine through a dish that tells the story of the territory: a meeting between the tradition of the Langhe and the artisan quality of our fresh pasta.
A Tavola! presents Tortelli filled with Roccaverano Robiola and Truffle, flavored with butter and served with pumpkin cream and chives.
Robiola and Truffle Tortelli
A tribute to the Piedmontese hills
Our tortelli are born from the desire to celebrate Piedmontese tradition through a simple yet highly refined recipe.
The fresh pasta sheet, hand-rolled according to artisan tradition, encloses a soft filling of Roccaverano robiola and black truffle, a combination that expresses balance and intensity of flavor.
The final touch is the pairing that fully enhances its taste: the pumpkin cream completes the dish with an enveloping sweetness and a fragrance that fully evokes autumn.
The Recipe by A Tavola!
Tortelli with Roccaverano Robiola and Truffle with Pumpkin Cream and Chives
Ingredients:
- 5-6 A Tavola! Tortelli filled with Roccaverano robiola and truffle
- Pumpkin, cleaned and cut into cubes
- White onion
- Vegetable broth or cooking water
- One teaspoon of honey
- Butter
- Fresh chives
- Salt, pepper and grated cheese to taste
Preparation: Step by Step
- Pumpkin cream: finely chop the onion and sauté it in a tablespoon of oil. Add the cut pumpkin and a ladle of vegetable broth, cook until soft.
- Add a teaspoon of honey to enhance the sweetness of the pumpkin, then blend everything until smooth. For an even creamier consistency, add some grated cheese.
- Cooking the tortelli: cook the tortelli in salted boiling water for about 2 minutes.
- Drain and toss in a pan with a knob of butter and a little cooking water to create a fragrant cream.
- Plating: pour the pumpkin cream on the bottom of the plate, arrange the tortelli and finish with the butter cream, finely chopped chives and, if desired, a sprinkle of aged cheese.
A dish that celebrates Piedmontese autumn, where the sweetness of pumpkin, the creaminess of robiola and the fragrance of white truffle come together in a harmony of authentic and refined flavors.
📍 We look forward to seeing you at the International White Truffle Fair of Alba to discover and taste our Robiola and Truffle Tortelli, a small masterpiece that smells of autumn and the Langhe.
Visit us at our local markets to discover our Tortelli filled with Roccaverano Robiola and Truffle and let yourself be won over by their authenticity, in every recipe.
Reviews
Testimonials
Marco L.
DIRECTOR – HOTEL IL SOGNO
“Partnering with A Tavola! has been a winning choice for our catalog. The wide range of fresh and filled pasta sells very well thanks to the superior quality and punctual deliveries. Our customers especially appreciate the attention to genuine ingredients and traditional flavors.”
Anna P.
PURCHASING MGR. – FRESCO GUSTO
“Since we started using A Tavola! products, our customers haven’t stopped complimenting the quality of the pasta. The freshness and authentic taste truly make a difference in our dishes. It’s like having a partner who shares our passion for culinary excellence!”
Mario R.
CHEF – LA PERGOLA RESTAURANT
