Truffle Frittata

After a crisp morning in the Umbrian woods of Pettino, a truffle hunter returns with a fresh, earthy treasure. What is the first thing they make? Often, it is something exactly like this.

While this dish is a staple for a quick, restorative lunch, it also holds a special place in our home as a traditional Christmas Eve dish. There is no better way to honor a freshly foraged truffle than to gently fold its shavings into fresh eggs from our own farm. We typically use the intense winter black truffle for this, but the dish is equally excellent with the summer black variety.

It’s not a complicated dish, because it doesn’t need to be. It is an honest meal, rooted in the land, that celebrates the truffle in its purest form. With this recipe, we invite you into our world for a true taste of the truffle hunter’s life. It’s a simple joy that connects you directly to the soil, the forest, and our home here in Pettino.

From our kitchen to yours.