Tartare di Manzo con Porcini Arrosto, Demi Glace Vegetale, Schiuma di Nocciola Candida e Cacao

Beef tartare with roasted porcini mushrooms, vegetable demi-glace, candied hazelnut foam, and cocoa is a contemporary Italian dish that reinterprets the classic raw beef preparation through a lens of refined, earthy complexity. The dish originates from the culinary tradition of *carne cruda* in Piedmont, where high-quality raw beef is a celebrated staple. The key ingredients include finely chopped raw beef, typically from cuts like filet mignon, which is then paired with intensely flavored roasted porcini mushrooms. A vegetable demi-glace provides a savory, umami-rich base, while a candied hazelnut foam introduces a sweet, nutty lightness. The dish is finished with a dusting of cocoa, which adds a subtle bitterness that balances the richness of the beef and the sweetness of the foam.

A great version of this dish is distinguished by the perfect harmony of textures and temperatures—the cool, tender beef against the warm, earthy mushrooms and the airy, sweet foam. The quality of the beef is paramount, requiring the freshest, highest-grade meat. The porcini must be roasted to concentrate their flavor without becoming tough, and the vegetable demi-glace should be deeply concentrated yet clear. The candied hazelnut foam must be light and stable, providing a counterpoint to the savory elements.

Regional variations might see the substitution of porcini with other wild mushrooms like chanterelles or morels, or the use of a different nut, such as walnut or almond, for the foam. At **Tenuta Torre Vedera** in Torre Ellera, Italy, this dish is featured on the menu, as highlighted by the creator *Cosa mangiamo oggi?*, who notes its presence as a standout offering that showcases the venue's commitment to innovative, ingredient-driven cuisine.