Homemade Spaghettoni with Black Truffle and Aged Parmesan

cookbook stories
Written By Marco Fazio

The Grand Finale of Our CookBook Stories with Chef Lorenzo Salami

Jeff and Steve Vanhinsbergh with Donna Thacker and chef Lorenzo Salami - photo by Marco Joe Fazio

We are excited to present the final episode of our CookBook Stories, featuring none other than Chef Lorenzo Salami. In our stone yard, Lorenzo makes his signature dish. He makes Homemade Spaghettoni with Black Truffle and Aged Parmesan in the lovely outdoor kitchen we built for this.

Homemade Spaghettoni with Black Truffle and Aged Parmesan on Belvedere granite worktop - photo by Marco Joe Fazio

The setting combines culinary art and stonework. It features a Belvedere granite worktop on a bold Black & Gold granite block. These materials show the beauty and strength our clients want from stoneCIRCLE. They are also great surfaces for preparing and presenting food.

The smell of truffle and parmesan fills the air. Our directors, Jeff and Steve Vanhinsbergh, talk with Lorenzo and Donna. Watch our video, where they remember the beginnings of stoneCIRCLE and share stories about their long relationship with Italian stone suppliers, an important part of our company’s heritage.

This episode highlights the precision and elegance of our stone craftsmanship and brings the series to a heartfelt close. During CookBook Stories, we have had the honour of hosting famous chefs in our factory's stone yard. They showcased their cooking skills with our beautiful stonework as the backdrop.

Make sure to watch the full episode, as it includes the recipe video. It celebrates the blend of craftsmanship, food, and community.

Watch Lorenzo cooking this recipe on our video while Donna is conversing with Jeff and Steve Vanhinsbergh - video production Marco Joe Fazio Creatives

Homemade Spaghettoni with Black Truffle and Aged Parmesan

by Chef Lorenzo Salami

Serves: 4

Preparation: 2 hours

Cooking: 10 minutes

ingredients

For the pasta

  • 275g pasta flour

  • 180g egg yolk

  • 2 tsp extra virgin olive oil

  • 5g salt

For the sauce

  • 160g double cream 

  • 25g butter 

  • 120g finely grated aged parmesan 

  • 50g black truffle paste 

  • Fresh black truffle 

preparation

Mix all the pasta ingredients by hand or in a food processor. Then, wrap the dough tightly in clingfilm. Let it rest in the fridge for at least 1 hour before using.

Roll the pasta dough into 3mm thick strips using a pasta machine. Cut the spaghetti using the appropriate attachment or by hand with a knife.

Heat the cream with the butter, finely grated parmesan, and truffle paste until the cheese has melted.

Cook the pasta in salted boiling water for 3 minutes. Drain it and add it to the sauce. Let it heat on medium for an extra minute to make a perfect emulsion. At this stage, add a little bit of the cooking water if the sauce becomes too thick.

Arrange on the plate, creating a little nest, and finish with fresh black truffle slices.

 

Discover the Perfect Kitchen Worktop for Your Home

As stone fabricators, we believe in combining the beauty of quality natural stone with cutting-edge technology and timeless craftsmanship. From start to finish, we make custom kitchen worktops. One example is the Belvedere Granite shown in this video. We design our worktops to meet high quality and style standards.

 

Ready to Transform Your Kitchen?

Try our customer service and receive a free consultation with our experts to find the perfect worktop for your home. If you buy one of our custom kitchen worktops, you will receive a free copy of Cookbook Stories Volume 2.

 

Contact us today to schedule your consultation and start your journey towards the kitchen of your dreams.

 

project details

  • kitchen worktop: Belvedere Granite 

  • chef: Lorenzo Salami

  • presenter: Donna Thacker

  • production: Marco Joe Fazio creatives

Marco Fazio

Marco Joe Fazio is CCO and director of photography at space+style™ by marco joe fazio Ltd, working in fashion, hospitality, food & drink, architecture and design.

Born and raised in Tuscany, Italy, Marco learned the rudiments of photography and the magic of the darkroom in his early school years. Thereafter, he worked in architecture, interior, and lighting design for two decades. During those years, Marco founded an award-winning architectural studio and managed a multidisciplinary design team, working mainly for fashion industry clients.

Since moving to London in 2008, Marco has been recognised as a Chartered Architect of the Royal Institute of British Architects (RIBA) while pursuing his dream of connecting the worlds of architecture, design, and fashion from the photographer's perspective.

After years of passionate dedication, hard work and professional achievements, he was awarded the Fellowship certification (FBIPP) by the British Institute of Professional Photography and won the Peter Grugeon Award for the Best Fellowship of the Year in 2016. Subsequently, he has been admitted as a member of the highly regarded Association of Photographers (AOP). 

Having achieved a stronghold in coordinated image and photography for the design and fashion world, Marco has taken his expertise into the hospitality market; luxury and boutique hotels, fine dining restaurants, and the drinks and beverage industry are all reaping benefits from his services.

Today, Marco is leading his agency in assignments in the hospitality, fashion, and design industries.

Creative photography, cinematography, coordinated images and brand marketing form the core of his services.

Thanks to more than a decade in the music industry, Marco has expendable knowledge in composition and sound engineering. That knowledge is a valuable asset in creating licensed soundtracks and magnetic sound designs for commercial productions.

Marco's passion and another branch of his business are mentoring and nurturing new visual arts talents. In 2016, he launched "telling [fashion] stories" – photography & set design workshops – and more recently, he has become a lecturer for the School of Art and Creative Industries at London South Bank University (LSBU).

The crossover between genres and industries is a peculiar and essential factor in his work, contributing to thinking outside the box and achieving a unique style rich in symbolism and content.

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