Fasano and Parigi: a seasonal menu around black truffle

A seasonal ingredient becomes legible through the dishes built around it. Fasano and Parigi’s February 2025 black-truffle announcement placed an Umbrian winter product inside a compact set of preparations.

The source associated Luca Gozzani and Eric Berland with the menus. Rather than presenting a long list of unrelated additions, the article followed five dishes in which the same aromatic element met different forms of beef and pasta.

Beef tartare and carpaccio supplied the starters, with grana shavings appearing in the latter. Angel-hair pasta in butter and fettuccine with Parmesan fonduta offered two ways to place truffle against a relatively reduced background.

Mushroom ravioli brought another earthy register into the sequence. The archive read the menu through the interaction between the truffle and the preparation underneath it, rather than treating the ingredient as an automatic measure of quality.

This page does not confirm the current menu, reservation arrangements or prices. Nor is it a fresh tasting report. Its subject is a particular seasonal proposal from 2025: several familiar Italian dishes given a common thread, with the change carried by an ingredient whose availability and character were tied to a specific period.

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Adapted from the WAYFARER Brazil archive, first published 2025-02-24. English adaptation: 6 October 2026. This is an archival account, not a report of a new visit. Exhibitions, collections and menu details are described in their original context, not as current availability.