Tagliolini with truffles, game birds, lamb chops, beef tartare, mushroom dishes, game-sauced first courses, and rabbit alla cacciatora.
When served cool at 12-14° C, delicious with fish soup, red tuna steaks, or grilled eel.

Fassona beef tartare with white truffles. Otherwise, Jerusalem artichoke flan with porcini fondue, or red tuna steaks with caramelised red onion.