THE WORLDS MOST PRESTIGIOUS INGREDIENT ARRIVES IN VANCOUVER
(From the Press Release - December 4, 2007)

85 guests have paid $300 per person for a 7 course dinner this Wednesday night featuring these rare white Alba truffles in each dish.
 
Flying into Vancouver International Airport from Italy on Monday evening, the 3 kilos of White Alba Truffles (at $11,000 a kilo, costing more in duty alone than most ingredients) destined for the kitchen of La Terrazza Restaurant arrived in straw lined baskets, each golf ball to racquet ball sized truffle wrapped individually in cloth.
 
Says La Terrazza Executive Chef Gennaro Iorio "this is the most elegant ingredient I have ever had the pleasure of working with"...."the truffles are aromatic and perfectly ripened.�
 
The truffles will be stored in baskets of Italian rice or dried pasta to avoid any humidity and those not used tomorrow night will be kept in a sealed container with fresh eggs - the truffle aroma so beautifully pungent it permeates the egg shells flavouring the raw eggs for use in soufflés and other delicate dishes.
 
Found in the hill-country of Alba, Italy, the Truffle production is highly limited as they grow solely in the wild and fluctuations in weather conditions can play havoc with their reproduction and growth. An uncultivable mushroom, the white Alba truffle is only in season from September through December.
 
This Wednesday, December 5th, La Terrazza hosts a unique white truffle dining event. Celebrating the rarity of the white Alba truffle, La Terrazza and Fiorenzo Dogliani, Italian truffle farmer and owner of Batasiolo wineries, will prepare specialty dishes each featuring freshly grated Alba truffles paired with world-class wines from Dogliani’s Beni Di Batasiolo collection.

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LA TERRAZZA PRESENTS A RARE WHITE TRUFFLE DINNER
WITH WINES FROM THE DOGLIANI'S BENI DE BATASIOLO COLLECTION
December 5, 2007
(Edited from the Press Release.)

White Alba truffles, found in the hill-country of Alba, Italy, are highly limited as they grow solely in the wild and fluctuations in weather conditions can play
havoc with their reproduction and growth.

The fresh white truffles or Tuber Magnatum of Alba, Italy, are the diamonds of the over fifty species of truffles, costing as much as $7,000 Cdn a kilo wholesale. Found only in northern Italy, this extraordinarily aromatic delicacy can be served raw,
shaved paper thin over dishes, or cooked into a dish.

Leaving the ground in Italy from late September until early December the truffles are not rushed into use, instead they are wrapped in paper and store in baskets in a cool dark place before being put to use in Italian kitchens. Chefs smell the truffles daily until the aroma is to their liking, knowing that the truffle will become more aromatic and flavourful as it ages.
As a mere half an ounce can add $200 to the cost of a dish,
it is important to get the right intensity of flavour.

On Wednesday, December 5th, La Terrazza will host a unique white truffle dining event. Celebrating the rarity of the white Alba truffle, La Terrazza and Fiorenzo Dogliani, Italian truffle farmer and owner of Batasiolo wineries, will prepare specialty dishes each featuring freshly grated Alba truffles paired
with world-class wines from Dogliani’s Beni Di Batasiolo collection.


MENU

RECEPTION
Insalata di Carne Cruda
Finely chopped raw beef tenderfloin marinated in olive oil, garlic,
lemon juice served with arugula and topped with fried quail egg
Dosage Zero, Metodo Classico

PRIMO
TROTA alla SALVIA
Rainbow trout encrusted with truffle flour pan seared in gavi with bay leaf and sage
Langhe Chardonnay, Vigneto Morino, 2003

SECONDO
GNOCCHI alla BAVA
Potato dumplings with butter, fontina and grated parmigiano reggiano
Barbera D’Asti, Sabri 2005

TERZO
LUMACHE
Escargots sauteed in barbera with portabellini mushrooms, rosemary and garlic enveloped in puff pastry
Barbaresco 2004
Barolo 2003

QUARTO
CONIGLIO BRASATO
Rabbit leg and stuffed rabbit loin braised in barolo with herbs and spices accompanied with porcini risotto
Barolo, Vigneto Bofani 1995
Barolo, Vigneto Cerequio 2000

QUINTO
CERVETTO alla GRIGLIA
Grilled venison tenderloin finished in a barolo chinato – balsamic jus
Barolo, Vigneto Boscareto 1996
Barolo, La Corda della Briccolina, 1997

DOLCE
LE TRE CREAZIONI
three creations
Muscatel Tardi, Piemonte Moscato Passito 2004

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$288.88
Per person exclusive of taxes and gratuity
Please reserve at 604-899-4449
7:00 pm Reception – 7:30 Dinner
Complimentary Valet Parking


LA TERRAZZA RESTAURANT
1088 Cambie Street, Downtown Yaletown
Vancouver, BC V6B 6J5
Ph: 604-899-4449
info@laterrazza.ca www.laterrazza.ca