ALMA Bangkok

ALMA Bangkok

We areexcited 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’sbeen 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’reproud 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 andplace 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 Tartufiblack 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 truffleslices. 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 

  • Vialonenao rice- 240 g 

  • Butter – 80g 

  • Sabatino Tartufiblack trufflepaté- 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 littleboiling 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, saltand 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; addgarlic and thymeand season them with salt and pepper. 

2.Set them aside and keep warm. 

 

Ingredients for Garnishand 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 thecreamyrisottoand arrange on it the roasted mushrooms. 

  1. Sprinkle each risotto with the porcini mushroom powder. 

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Crema al Formaggio,Fragolee Tartufo Nero-Serves17 
Ingredientesfor Blacktrufflecheesecake: 

  • Philadelphia- 225g 

  • Crème fraiche- 273g 

  • Sugar- 112g 

  • Eggs- 70g 

  • Sabatino TartufiBlack Truffle- 35g 

 

Directionsfor BlackTruffleCheesecake: 

1.Pour in theThermomixPhiladelphia and Crèmefraicheand the sugar, blendituntilissmooth. 

2.Addtheeggsandyolkspreviouslymixedtogetherand create anemulsion. 

3.AddtheSabatino Tartufiblacktruffleand blend itatfull speed. 

4.Filter, put themixturein apipingbagand pipe 40g of cheesecakeeachstonemold. 

5.Bakeat105⁰C for 20 minutes, close valve. 

 

Ingredientsfor MouSauce  

  • Sugar- 100g 

  • Invertedsugar- 30g 

  • Glucosesyrup44DE- 80g 

  • Cream- 300g 

  • Soysauce- 10g 
     

Directionsfor MouSauce: 

1.Bring sugar, invertedsugar, andglucosesyrupto a darkbrowncolor.  

2.Decoct with boilingcreammixed withsalt. 

3.Return to the stoveandcookuntil104°C.  

4.Blend and keepatroom temperature. 

5.Pour 30g mou sauceon top of the panna cotta. 

 

IngredientsforStrawberrySphere: 

  • StrawberryPuree- 200g 

  • Sugar- 20g 

  • CitricAcid Solution- 12g 

  • White pepper- 0.7g 

  • Gelatin- 18g 

  • Water for gelatin- 90g 

  • Red water solublecoloring 

 

DirectionsforStrawberrysphere: 

1.Heat up the strawberrypuree and the sugarat40⁰C. 

2.Add the citricacidsolutionand themeltedgelatinmass. 

3.Add the red coloringand mix. 

4.Pour intothemoldsandblastchill. 

 

Ingredientsfor Cialda al cacao: 

  • Butter- 50g 

  • Sugar- 50g 

  • Cocoachocolate70%- 6g 

  • EggYolk- 11g 

  • Eggwhite- 50g 

  • CocoaPowder- 5g 

  • Cornstarch- 50g 

  • Sabatino Tartufi TruffleZest- 12g 

 

Directionsfor Cialda al cacao 

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

 

IngredientsforCocoacrumble: 

  • Butter- 100g 

  • Sugar- 100g 

  • Almond Powder- 90g 

  • Cocoapowder- 10g 

 

DirectionsforCocoaCrumble 

1.Mix alltheingredientstogether, make asquarewith the help of abakingpaper andblastchill. 

2.Pass the doughthroughthesieveandbakeitat160⁰C for 14 minutes. 

 

Ingredientsfor cheesecake base 

  • Crumble- 300g 

  • Icingsugar- 45g 

  • Meltedbutter- 66g 

  • Sabatino Tartufi TruffleZest- 3g 

 

Directionsfor Cheesecake base: 

1.Blend the crumblein robot-coupewith theicingsugar. 

2.Add the meltedbutterandkeepmixinguntilthemixtureishomogeneous. 

3.Roll down at1.2sheeter. 

 

Ingredientsfor YogurtMerenges: 

  • Eggwhite- 100g 

  • Sugar- 100g 

  • Icingsugar- 100g 

  • Yogurt powder- 52g 

 

Directionsfor YogurtMerenges: 

1.Bring theeggwhiteswith the sugarat70⁰C. 

2.Pourintothebowlwith theicingsugar andwhippedin the stand mixer. 

3.Onceisfullywhippedaddthe yogurtpowderand mix forfewsecondsuntiliswelldistributedin themixture. 

 

Ingredientsfor Almond-cocoasiphonsponge: 

  • Eggwhite- 600g 

  • Almond Powder- 120g 

  • Icingsugar- 140g 

  • Flour- 40g 

  • Cocoapowder- 40g 

 

Directionsfor Almond-cocoasiphonsponge: 

1.Blendalltheingredientstogetherwith the handblender. 

2.Filter and pour themixtureintothesiphonandadd3charges. 

3.Spray thesiphonspongemixtureintothe papercup. 

4.Bakeitfor 45 seconds in themicrowave. 

 

IngredientsforStrawberrygel: 

  • StrawberryPuree- 300g 

  • White pepper 

  • Red water-solublecoloring 

  • Dextrose- 40g 

  • Agar-agar- 3.7g 

 

DirectionsforStrawberrygel: 

1.Heat up the strawberrypuree, the red color, whitepepperat40⁰C. 

2.Add the dextroseand agarpreviouslymixedtogether,bringtoboil. 

3.Let itset. 

4.Bland itin theThermomixand passthroughthesift. 

5.Put itin asqueezebottle.