Ingredients for four people:
for the Foam:
700 gr of potatoes
250 gr cream
130 gr cooking water
50 gr extra virgin olive oil
Salt & pepper
Fresh truffle of Norcia

For the mushrooms:

400 gr of porcini mushrooms
1 clove of garlic
2 spoons of Veal brot
Salt & pepper


Boil the potatoes and mix them with all the other ingredients untill obtaining a smooth cream; foaming and preserve it warm using a bain marie method max 80°.

Clean the mushrooms, cut them and fry them in a pan with a garlic glove, add the veal brot, add salt & pepper and complete the cooking.
Place the mushrooms on the bottom of the cup, add the foam and sparkle with some cocoa powder.


Chef Bobo Cerea, Ristorante Da Vittorio Brusaporto, 3 Michelin Stars