future of umbrian cuisine. [speaking non-english] [speaking non-english] [laughter] [speaking non-english] wait, wow. yeah. [speaking non-english] [speaking non-english] as for carlos black truffle, it tastes would be, 90, and luxurious. you would never know it was farmed not foraged. [speaking non-english] [laughter] t-mobile won t raise the price of your talk, text and data.
umbrian cuisine. yeah. wait. wow. yeah. as for carlo s black truffle, it tastes woody, nutty and luxurious. you d never know it was farmed, not foraged.
earththy and sweet. the addition of beet root is inspired, but nothing upstages the true star of the show, a mountain of truffle. and now here it comes, a fitting finale in celebration of carlo, iliche, the future of truffle, and possibly the future of umbrian cuisine. wait. wow. yeah.
the addition of beat root is inspired. but nothing upstages the true star of the show. a mountain of truffle. and now here is comes. a fitting finale in celebration of carlo, alicia, the future of the truffle and possibly the future of umbrian cuisine. [speaking foreign language] [speaking foreign language]. wait. wow. yeah. pasta. [speaking foreign language]. as for carlo s black truffle, it taste woody, nutty and
show combines the distinctly umbrian food tradition with a more modern sensibility. yeah, yeah, yeah, yeah, yeah. si. si. of we, yeah. the addition of beet root sip spired but nothing upstages the true star of the show, a mountain of truffle. and now here it comes, a flitting finale in celebration of carlo, alece, the future of the truffle and possibly the future of umbrian cuisine.