Casa D’Angelo in Boca Raton will host a white truffle dinner December 7. The event will begin with hors d’oeuvres from 6:30 to 7 p.m. Then, diners will sit down to a four-course feast inclusive of homemade potato and braised shallot gnocchi, Acquerello risotto, dry-aged center-cut Creekstone rib eye, and Barolo Chinato–poached pear with toasted almond gelato.
For chef Angelo Elia, the opportunity to work with this prestigious delicacy is second to none—and it’s an ingredient he does his best to honor in every bite. “You have to make sure you know what you are doing with your dish to get as much flavor out of the truffle [as possible],” he says. “It reminds me of the holidays and Christmas time. It is a feast and Italy’s jewel!”
Chef Elia adds that regardless of whether you’re working with risotto, tagliatelle, or what have you, simple is best. “You don’t need to reinvent the wheel to put too much into the dish. The truffles stand on their own. Thirty years ago, we were one of the very few restaurants to introduce truffles to South Florida, and it remains as exclusive and sought-after as it was in the beginning.”
The dinner costs $265 per person (excluding tax and gratuity) and reservations are strongly encouraged.