This is one of the most exceptional items available in the preview.
It is extremely rare to obtain a puree that is 99% pure of fine, carefully selected White truffle, yet this wondrous concoction from Tartuflanghe allows the unique taste of one of the world's most sought after and rarest fruits to be shared and preserved with ease. We recommend calculating a teaspoon per serving you can choose to dilute this puree with quality butter or mild extra virgin olive oil.
##From Their Table to Yours - Table by Archibald is coming.
Launching in Spring 2021, Table by Archibald promises to be the world’s first truly local, global disruptive digital delicatessen. We believe great cuisines are great connectors and through our sumptuous selection of globally sourced, artisanal offerings, Table lets you sample the world. From far-flung flavours in century-old staples to regional delicacies and local legacies. Our servings are sought and sorted by our expert tastemakers, whose specialist local knowledge and palette sprinkle our options with snapshots of history, living memory, cultural practices and that much more. Of course, we have added the Archibald ethos of fair pricing and a more transparent and disruptive approach to create a new, exciting way to access the world's best artisanally made foods. For now, we hope you enjoy this small taster we have put together.
##The very first tastemaker and a founding member of Table by Archibald. Stefano Bergonzini is a respected culinary expert in the food and beverage space in Emilia-Romagna.
Sandwiched between the Alps and the Apennines, Emilia-Romagna is home to one of Italy's most important and best-known cuisines. A local to the region, Stefano’s love of food precedes his earliest memories but was fostered in his father’s fine food shop. Opened in 1963, it became one of the most famous in Modena and in 1983, Stefano took over. With almost four decades of experience in Italian luxury food, Stefano’s expertise is routinely sought by producers, artisans and restaurants. He sits on the boards of multiple organisations, dedicated to what he considers his calling: the preservation and promotion of the very best, very slow, Italian haute-cuisine.
##Table is both our love letter to food and our stand against all the barriers that seek to restrict access and direct connections with all the people around the world that make things the way they should be made.
Between now and April 2021, we are going to be building one of the boldest plays in consumer retail, combining everything we have learned on Archibald to establish a new side of the business where we serve as the ultimate disruptive connector. We aren’t here to make our own lines of food products nor re-package those made by others because there is no replacing the excellence of our artisans, their history and their stories… in this sphere, we will serve a very different role. We are here to amplify their story and provide the mechanism which allows more people to learn, taste and enjoy them. The packaging of every item will be kept as-is, whether beautiful or not, whether practical or not we aren’t here to bastardise, homogenize or drain any item of it’s authenticity. Cleanliness in branding doesn’t come into it...rather, we are here to simply find the best, the most coveted, the most craved and deliver it to you in a way no one currently does.
