TAGLIOLINI AL CACIO E PEPE CON TARTUFO NERO
Some dishes simply get it right.
Truffles are one of them.
Black Truffle - Tartufo Nero
Rare, fragrant, and stubbornly difficult to find — truffles are one of life’s great culinary treasures. They transform a plate in seconds. They demand simplicity. And when they’re at their peak, nothing else tastes quite the same.
I learnt that last summer, walking through the warm woodland of Umbria with a truffle guide and his dog, Bruno — nose pressed to the soil, tail twitching with purpose. The earth was dry, resin-sweet with pine, and the summer truffles we unearthed were lighter and gentler in character, just as the season suggests. Balanced. Soft. Full of quiet perfume rather than thunderous intensity.
I’m hoping to go back when the tartufo nero deepens and darkens, rich with musk and shadow. These things take time around six to nine months underground, growing slowly among the roots of oak and hazel. Nature works on her own clock.
Black Truffle & Cacio e Pepe Tagliolini
Carl Frost — our Head Chef — listened, understood and somehow cooked the picture that was in my head.
He took truffle season and turned it into a dish.
Not overly complicated. Not overworked.
Just honest, seasonal cooking done the Devour way.
He starts with fresh hand-made tagliolini, tossed in a glossy emulsion of Parmigiano Reggiano and cracked black pepper, nothing more, nothing less — because a dish like this doesn’t need showing off. Just respect. Just balance. Just timing.
Then comes the star: black truffle shaved fresh at the pass.
Every week, a new patch arrives from Italy — each one slightly different depending on the soil, the trees, the weather it grew beneath. Some darker, some more floral, some with a deep hazelnut warmth. Nature writes her own recipe
Scuri - Pinot Nero
What to drink with it
To complete the dish, Alessandro — our Head Waiter — always recommends a glass of Pinot Nero.
Light, elegant, quietly structured.
A wine that lifts rather than competes — the kind that lets truffle speak.
He’ll tell you it’s the only glass worth holding when the pasta lands on the table…
and he’s usually right.
A little Italy, rooted in Holmfirth
So if you’re searching for Italian restaurants near me, curious about authentic Italian food in Yorkshire, or hungry for a dish that tastes like a story rather than a recipe, you’ll find all of that here — at Devour.
And soon, you’ll be able to learn it for yourself
in our new Holmfirth cookery school, coming soon.
Handmade Pasta Classes