Tartufo e guanciale

Mozzarella, black truffle cream, guanciale, egg, provolone, mushrooms and basil


A savory, cured, pepper-coated meat made from pig's cheek. Its name is derived from guancia, "cheek" in Italian. It is used in traditional Italian sauces like amatriciana or carbonara.


The guanciale is a typical product of the Lazio region in central Italy, whose capital is Rome. This region bears great historical significance as the heart of the Roman Empire. Currently it is known for its art, architecture and archeology.