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Black Truffle Mac & Cheese

“For Italian food to be authentic,” says Tony Vallone, “it must be a balance of the classic and the creative.”

Ciao Bello’s Black Truffle Macaroni and cheese is the embodiment of this approach to great Italian cuisine.

The origins of the American classic macaroni and cheese can be traced to the baked ziti and other baked pastas of Southern Italians who came to the United States in the late 19th and early 20th centuries. When they didn’t find the soft and easy-to-melt bufalo’s milk mozzarella in their adopted land, they improvised by grating cow’s milk hard cheeses, like American cheddar.

Tony gives this interpretation of the beloved standby added flair and panache by grating Umbrian black truffles (when in season) from Italy into the mix.

Black Truffle Macaroni and Cheese. Photo by Jessica Matos.

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