Evening event with the truffle as protagonist

Success at the Piccolo Teatro with the chef. Maurizio Coccia

A menu with unique dishes, dedicated to the exaltation of the white truffle: this is the one applauded by the diners, in the evening event of the chef Maurizio Coccia, staged at the Piccolo Teatro restaurant, in Ascoli. English roast beef with ‘golden’ drops of tender Ascoli olives, small square of crunchy corn with Dop fontina fondue, Chef’s Solina wheat cappellacci with a heart of cow’s milk ricotta, loin of pork from the Marche in souse vide, roasted on creamy red potato from Colfiorito PGI: each course featured copious cascades of sliced White Truffle. To finish, Callebaut white chocolate mousse on bitter cocoa ash; all accompanied by the wines of Tenuta Spinelli, Marchesi De’ Cordano, Castefeder and Cantina di Castignano. The icing on the cake was the final act, which bore the signature of the previous owner of the restaurant, Luca De Cesaris, with the spirits and bitters of his new project, Ngricca. “With the Pale White Truffle – said the owner and maìtre of the restaurant, Giulia Rossi, who with the chef welcomed the applause at the end of the evening, also with Annarita Angellozzi of the Tartufo del Poggio company – we wanted to distinguish this new format from existing themed events and by playing with words we tried to associate what was once recognized as ‘elitist’ (or noble) pallor, with the color of prized Tuber Magnatum. We are happy with the result and the consensus obtained from those who chose to be there.” The direction was obviously directed by Chef Maurizio Coccia.