SENDAI WAGYU, SCORZONERA, IPA BEER, TALEGGIO AND ALBA TRUFFLES

Braci’s head chef Mirko Febbrile grills the A5 Sendai Wagyu on the Josper oven and tops it with molten Taleggio and freshly shaved white truffles. It’s served alongside braised scorzonera (black salsify) coated in a mix of dried vegetables as well as drops of fermented garlic, IPA beer foam and beef jus. The overlaying of textures and flavours make this dish extremely umami. “The idea of this dish is to play on umami, and have white truffles elevate the rich, earthy flavours from the ingredients on the dish. The natural richness from the Sendai wagyu, the earthiness of the scorzonera, fermented garlic and the other vegetables and the delicate maltiness of the IPA are even more pronounced with the heady aroma of the truffles,” says chef- restaurateur Beppe De Vito of illido Group.