We are excited to share our recent partnership with ALMA – The International School of Italian Cuisine – as their official truffle supplier at The Food School Bangkok, Thailand’s first international culinary school. 

This school is a collaboration between three leading institutions: ALMA from Italy, Tsuji Culinary Institute from Japan, and Dusit Thani College from Thailand. It offers hands-on training in Italian, Japanese, and Thai cuisines, all under one roof, in a beautiful, modern facility in Bangkok’s Creative & Startup Village. 

As part of our partnership, we hosted a special cooking workshop with ALMA’s chefs and students to explore how truffles can transform any dish. Using our Black Truffle Oil, Truffle Pâté, Whole Black Winter Truffles, and Truffle Zest, students created three delicious recipes: 

  • Insalata di Pollo “All’Albese”  

  • Truffle Risotto  

  • Black Truffle Cheesecake  

Through this experience, students gained a deeper appreciation for the art of food and beverage pairing, enhancing the flavors of each dish while embracing the rich culinary traditions and cultural essence of Italian cuisine. 

 

Students received a hands-on introduction to the art of risotto, crafting a beautifully infused dish with our Truffle Pate, Parmigiano Reggiano, fresh wood ear mushrooms, and aromatic herbs. 


Truffle Zest was created to bring the magic of truffle flavor to any dish, anytime. Here, it’s been artfully incorporated into a Black Truffle Cheesecake, adding an earthy depth and rich, decadent twist to a timeless classic. 

At Sabatino, we believe in passing on the knowledge and joy of cooking with truffles. Partnering with ALMA and The Food School helps us reach young chefs, food lovers, and future restaurant owners who are eager to learn and create. 

This partnership brings together the best of Italian tradition, modern cooking, and global collaboration. We’re proud to support ALMA’s mission to share Italian food culture with the world and to inspire the next generation of chefs in Southeast Asia. 

Discover these exclusive, chef-crafted recipes below. 

Insalata di Pollo “All’Albese”- Serves 4 

Ingredients – Low Temperature Chicken Breast 

  • Chicken breast (deboned, skinless) – 300 g 

  • Table salt – 6 g 

  • Black pepper, coarsely ground – 2 g 

  • Extra virgin olive oil – 80 g 

  • Garlic clove – 1 pc 

  • Rosemary sprig – 1 pc 

  • Thyme sprig – 1 pc 

  • Sage leaves – 2 pcs 

Directions – Chicken Breast 

  1. Season the chicken breast with salt and black pepper and place it in a sous-vide bag. 

  1. Add olive oil, garlic, and herbs to the bag. Seal and cook sous-vide (or in a steam oven) at 58°C for 2 hours. 

  1. Once cooked, chill the chicken. Open the bag, remove the meat, and filter the cooking oil—reserve it for the celeriac sauce. 

  1. Shred the chicken meat and keep it covered until ready to serve. 

Ingredients – Celeriac Royale 

  • Pasteurized egg white – 30 g 

  • Lemon juice – 5 g 

  • Table salt – 0.5 g 

  • Reserved chicken-cooking oil – 60 g 

  • Grainy mustard – 30 g 

  • Celeriac, finely minced – 30 g 

  • Shallot, finely minced – 20 g 

  • Pickled gherkins, finely minced – 10 g 

  • Pickled capers, finely minced – 5 g 

  • Anchovy fillets in oil, finely minced – 3 g 

  • Fresh dill, finely chopped – 1 g 

 

Directions – Celeriac Royale 

  1. In a jug, combine egg white, lemon juice, and salt. Stir well. 

  1. Slowly emulsify with the reserved chicken-cooking oil using an immersion blender (as you would for a classic mayonnaise). 

  1. Once emulsified and set, transfer to a bowl and fold in the remaining ingredients. 

  1. Divide the mixture among 4 flat serving plates, cover with cling film, and steam at 95°C for 3 minutes. 

  1. Remove from oven, uncover, and let cool at room temperature. 

 

Ingredients for complete and finishing: 

  • Sabatino Tartufi black winter truffle, sliced in rondelles – 20pc 

  • Mixed leafy greens – 60g 

  • Chicken cooking oil - 0.5g 

  • Fresh chervil sprigs- 60g 

  • Fresh dill sprigs- 30g 

 

Directions- finishing 

  1. Using a ring mold, arrange at the center of each dish and onto the cold celeriac royale, a layer of celeriac sauce. 

  1. Top it with the shredded chicken and arrange on it a “crown” of Sabatino black winter truffle slices. Add a small celeriac sauce-quenelle to center of the truffle ring. 

  1. Lightly season the leaves with some of the cooking oil and arrange them around the chicken salad. 

  1. Garnish with some chervil and dill sprigs and leaves. 

 

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RISO E “SOTTOBOSCO”- serves 4 

Ingredients for the Risotto 

  • Vialone nao rice- 240 g 

  • Butter – 80g 

  • Sabatino Tartufi black truffle paté - 60g 

  • Dried barberry berries (or dried red or black currant berries) - 12g 

  • Parmigiano- Reggiano “24 months”, grated – 60g 

  • Table salt – to taste 

  • Ground black pepper – to taste 

 

Directions- Risotto:  

  1. Toast the rice with 20 g of butter, stirring it constantly. 

  1. Bring it to the cooking by adding a little boiling water at a time. 

  1. Once cooked, add the black truffle paté, the dried berries and remove it from the heat. 

  1. Add the remaining butter, the Parmigiano-Reggiano, salt and pepper and emulsify it. 

 

Ingredients for the Wood Ear Mushrooms 

  • Fresh wood ear mushrooms, cleaned and washed- 120g  

  • Extra virgin olive oil- 20g 

  • Garlic clove- 1pc 

  • Thyme sprig- 1pc 

  • Table salt- To Taste 

  • Ground black pepper- To Taste 

 

Directions for the wood Ear Mushrooms 

1. In the meantime, pan-roast the cleaned mushrooms with olive oil; add garlic and thyme and season them with salt and pepper. 

2. Set them aside and keep warm. 

 

Ingredients for Garnish and plate: 

  • Fresh raspberries, crumbled- 40g 

  • Powdered porcini mushrooms- 4g 

 

Directions for Garnish and plate: 

  1. At the base of 4 individual plates distribute the small bits of raspberries, cover with the creamy risotto and arrange on it the roasted mushrooms. 

  1. Sprinkle each risotto with the porcini mushroom powder. 

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Crema al Formaggio, Fragole e Tartufo Nero- Serves 17 
Ingredientes for Black truffle cheesecake: 

  • Philadelphia- 225g 

  • Crème fraiche- 273g 

  • Sugar- 112g 

  • Eggs- 70g 

  • Sabatino Tartufi Black Truffle- 35g 

 

Directions for Black Truffle Cheesecake: 

1. Pour in the Thermomix Philadelphia and Crème fraiche and the sugar, blend it until is smooth. 

2. Add the eggs and yolks previously mixed together and create an emulsion. 

3. Add the Sabatino Tartufi black truffle and blend it at full speed. 

4. Filter, put the mixture in a piping bag and pipe 40g of cheesecake each stone mold. 

5. Bake at 105⁰C for 20 minutes, close valve. 

 

Ingredients for Mou Sauce  

  • Sugar- 100g 

  • Inverted sugar- 30g 

  • Glucose syrup 44DE- 80g 

  • Cream- 300g 

  • Soysauce- 10g 
     

Directions for Mou Sauce: 

1.Bring sugar, inverted sugar, and glucose syrup to a dark brown color.  

2.Decoct with boiling cream mixed with salt. 

3.Return to the stove and cook until 104°C.  

4.Blend and keep at room temperature. 

5.Pour 30g mou sauce on top of the panna cotta. 

 

Ingredients for Strawberry Sphere: 

  • Strawberry Puree- 200g 

  • Sugar- 20g 

  • Citric Acid Solution- 12g 

  • White pepper- 0.7g 

  • Gelatin- 18g 

  • Water for gelatin- 90g 

  • Red water soluble coloring 

 

Directions for Strawberry sphere: 

1.Heat up the strawberry puree and the sugar at 40⁰C. 

2.Add the citric acid solution and the melted gelatin mass. 

3.Add the red coloring and mix. 

4.Pour into the molds and blast chill. 

 

Ingredients for Cialda al cacao: 

  • Butter- 50g 

  • Sugar- 50g 

  • Cocoa chocolate 70%- 6g 

  • Egg Yolk- 11g 

  • Egg white- 50g 

  • Cocoa Powder- 5g 

  • Corn starch- 50g 

  • Sabatino Tartufi Truffle Zest- 12g 

 

Directions for Cialda al cacao 

1.Cooking 170⁰C for 7 minutes, close valve. 

 

Ingredients for Cocoa crumble: 

  • Butter- 100g 

  • Sugar- 100g 

  • Almond Powder- 90g 

  • Cocoa powder- 10g 

 

Directions for Cocoa Crumble 

1.Mix all the ingredients together, make a square with the help of a baking paper and blast chill. 

2.Pass the dough through the sieve and bake it at 160⁰C for 14 minutes. 

 

Ingredients for cheesecake base 

  • Crumble- 300g 

  • Icing sugar- 45g 

  • Melted butter- 66g 

  • Sabatino Tartufi Truffle Zest- 3g 

 

Directions for Cheesecake base: 

1.Blend the crumble in robot-coupe with the icing sugar. 

2.Add the melted butter and keep mixing until the mixture is homogeneous. 

3.Roll down at 1.2 sheeter. 

 

Ingredients for Yogurt Merenges: 

  • Egg white- 100g 

  • Sugar- 100g 

  • Icing sugar- 100g 

  • Yogurt powder- 52g 

 

Directions for Yogurt Merenges: 

1.Bring the egg whites with the sugar at 70⁰C. 

2.Pour into the bowl with the icing sugar and whipped in the stand mixer. 

3.Once is fully whipped add the yogurt powder and mix for few seconds until is well distributed in the mixture. 

 

Ingredients for Almond-cocoa siphon sponge: 

  • Egg white- 600g 

  • Almond Powder- 120g 

  • Icing sugar- 140g 

  • Flour- 40g 

  • Cocoa powder- 40g 

 

Directions for Almond-cocoa siphon sponge: 

1.Blend all the ingredients together with the hand blender. 

2.Filter and pour the mixture into the siphon and add 3 charges. 

3.Spray the siphon sponge mixture into the paper cup. 

4.Bake it for 45 seconds in the microwave. 

 

Ingredients for Strawberry gel: 

  • Strawberry Puree- 300g 

  • White pepper 

  • Red water-soluble coloring 

  • Dextrose- 40g 

  • Agar-agar- 3.7g 

 

Directions for Strawberry gel: 

1.Heat up the strawberry puree, the red color, white pepper at 40⁰C. 

2.Add the dextrose and agar previously mixed together, bring to boil. 

3.Let it set. 

4.Bland it in the Thermomix and pass through the sift. 

5.Put it in a squeeze bottle.