Accompanied by his faithful truffle hound, Renato proceeds to display the treasures of his kitchen - black and white truffles, religiously conserved in chequered cotton bags. At 10 euros per 100 grams and 100 euros per 100 grams respectively, such valued products of the earth are the pride of the region and constitute an elegant touch to dishes served.
Among Renato's recipes, almost tailor-made for his faithful clientele, the starters are particularly alluring - of these there are an infinity, served one by one with a rich selection of local wines, from the sparkling Furmentin to the more full-bodied Barolo. Fried mushrooms and semolini, fagottini with herbs, stuffed baby onions, ham with fondue and boiled chicken, all of them served with truffle scales, are some of the creative hot starters which are served alternating with the cold ones before the main dishes, which include truffled ravioli, fillet of steak with mushroom cap, and asparagi with cheese and black truffle sauce.
A splendid home-made hazelnut cake, soft and fragrant, with a golden crust and exquisite taste - a regular winner of the annual hazelnut sweets contest held on the second Sunday of September - tops off the meal. A restaurant so traditional it hasn't even adapted itself to credit cards, Renato's restaurant only accepts bookings from May to December, for a celebration of mushrooms, truffles and hazelnuts knowingly converted into refined dishes under Renato's watchful eye.
Author: Margherita Calderoni
http://www.italia-online.co.uk/article.php?story=Wheretogoforatruffletreat