A Seasonal Indulgence of White Truffles at Zafferano

As the summer heat tapers off, it cues the much-anticipated arrival of white truffles – diamonds of the autumn harvest. From now till the season concludes in December, savour this prized delicacy paired with Zafferano’s contemporary Italian cuisine. Head Chef Andrea De Paola and his team source fresh white truffles from Alba in Piedmont, Italy, where its forests reign above all for producing the world’s best white truffles.

Renowned for its sublime aroma and exquisite marbling, white truffles offer deep, earthy flavours. Relish its unique profile with the seasonal special of house-made tagliolini pasta ($78 ), served with a luscious butter sauce and crowned with delicate shavings of Alba white truffle.

Diners may also choose to supplement their epicurean experience by adding white truffles to any dish at $15 per gram. Highlights from an enticing array of choices include the Tajima beef tenderloin carpaccio with Parmesan cheese and 25 years old balsamic vinegar ($26 ) and creamy risotto in saffron sauce with ramsons and roasted bone marrow (from $28 ). Captivate the senses by pairing the famed truffles with charcoal grilled meats and seafood such as full blood A4 ‘Tochigi’ wagyu beef, 200 days grain fed Black Angus beef, and Hokkaido scallops.

For a limited time only, revel in the finest white truffles of the season with remarkable Italian fare at Zafferano.