Prior to serving the truffle, the Italian chef spends much time using a dry brush to remove the soil and dirt from the truffle.  Using a knife, he also cleans the deep crevices of the truffle, making sure no soil is left.  Watching him clean the truffle, he points to the soil as he brushes it off, “Even if this is expensive, you cannot eat it anyway. Dirt is dirt.” Bombano explains, “Like any type of mushroom. The fresher it is, the better it is.” Admiring 900-gram, the now immaculately clean truffle in his hands, he sighs: “It is perfectly ripe now.”

Once the truffles are thoroughly cleaned, he carefully puts each piece on a silver tray and covers it.  He keeps it refrigerated until the guests arrive.   

He starts with a refreshing Autumn Salad, generously showered with white truffle shavings.  His creative flair shines with the Langoustine Cassoulet on “ratte” potato, chanterelle mushrooms, sea urchin, parsley foam, topped with white truffles.  His signature truffle dish is the Taiyouren Egg in Ravoilo, an original recipe he has been making for two decades now.  “This Taiyouren eggs are special, very sweet yolks I get from Japan.  We put mascarpone cheese, yolks, butter and truffle in this ravioli.” For the next two courses, he shifts gears to  simple Italian classics: Homemade Tagliolini with butter, Parmesan, and white truffles and Porcini Risotto with white truffles.  The meat dish of the evening is the Roast Fassone Veal Tenderloin from Piedmont on braised savoy cabbage, Iberico ham, truffle mashed potato and white truffles.  Bombana points out that white meats work best with truffles.  Even his cheese selection comes from Piedmont, where this 900-gram coveted truffle came from.  For the finale, a truffle and mascarpone, ice cream, with honey and chestnut nougat was served.