Piero Selvaggio Announces Truffle Season At Valentino

Chef Chessa Creates Elegant and Modern Dishes
to Showcase White Truffles from Alba

Selvaggio Invites Guests to BYOT (Bring Your Own Truffles)
for a Supplemental Shaving Charge

WHO: Piero Selvaggio and VALENTINO Executive Chef Nico Chessa

WHAT: For the month of November, Valentino will showcase an exclusive menu of dishes that are designed to be topped with a generous shaving of the season's best white truffles from Alba, either provided by Valentino or one that that guests may bring to the restaurant to be shared with friends for a supplemental BYOT charge.

The � la carte offerings include a beginning with a truffle cheese puff, several appetizers including beef tartare and flan of cardoons and Jerusalem artichokes with Raschera. Two house made pastas - Raviolone all'uovo and Tajerin Classici - are designed especially to enhance the inimitable perfume of the truffles. For main course, there is a squab breast cooked to perfection or tender beef braised in Masi Ripasso wine. Dessert concludes the dinner with a chocolate custard with Amaretto poached pear and hazelnut cookie.

Selvaggio decided that due to the high price of fresh truffles this season, he will invite guests to BYOT (bring your own truffle from Alba) to be beautifully displayed, resting on a pillow on the table, and enjoyed with pleasure. The BYOT can be used throughout the evening for all dinner selections for a $30 supplemental shaving charge. His recommended vendor - one that Selvaggio describes as a rare true truffle importer - Roberto Saracino of Liaison West Distribution, is listed below with contact information. The dishes may be ordered � la carte or as a complete tasting menu.

Truffles Added as Supplement
$60 for Appetizers / $110 for Pasta and Main Course

TEASER | add truffles $60
Fagottino di sfoglia al formaggio tartufato
Truffle cheese puff 9

APPETIZERS | add truffles $60
Carne trita all'Abese
Beef tartare 22
Fagioli e porcini in Insalata
Beans and porcini salad 17
Crespella di farina di castagne con radicchio tardivo e Taleggio
Chestnut crespella with radicchio from Monferrato and Taleggio cheese 16
Flan di cardi e topinambur e fonduta al Raschera
Flan of cardoons and Jerusalem artichokes with Raschera 16

PRIMO | add truffles $110
Raviolone all'uovo
Single large raviolo filled with truffled ricotta and a raw egg yolk 19
Tajerin classici
Thin ribbon pasta with rich creamy Parmesan fondue 20/25

ENTREE | add truffle $110
Petto di piccione in padella con gnocchi di zucca burro e salvia
Saut�ed squab breast with squash gnocchi butter and sage 35
Manzo brasato al ripasso Masi e ratatuia di verdure invernali
Braised beef with Masi ripasso wine and winter vegetables 35

Bonet, pere all'amaretto, brutti ma buoni alla nocciola
Chocolate custard with amaretto liquor poached pear and hazelnut cookie

WHEN: November 1 - 30, 2013
Served Tuesday through Saturday; Closed Thanksgiving Day
5:00 p.m to closing

WHY: As the 41st Anniversary of Valentino approaches in December, Piero Selvaggio and Executive Chef Nico Chessa are passionately developing new menus of innovative dishes that break away from the past traditions, leaning to the modern, all designed with an elegant fresh look and composition to be discovered by the next generation of guests discovering Valentino, the quintessential Italian restaurant of Los Angeles.

3115 Pico Blvd,
Santa Monica, CA 90401

VENDOR: Roberto Saracino, Liaison West Distribution
Telephone: 714-841-6363 or Fax: 71


Jannis Swerman
Jannis Swerman & Company
818.789.7747, 323.646.7981