It’s always been a problem with Don Day’s Wife and I. I want to do it, she doesn’t. I’m talking, of course, about splurging on truffles.

“They’ve got fresh ones at City Market, Honey. They’re only $12,000 a kilo. We could get a second mortgage.”

Yes, they’re an extravagance but I don’t have many. And everyone should have at least one or two or three.

But I am married. And marriage is a compromise. So I get truffle powder, truffle salt, truffle oil but nary a fresh truffle.

Then one day, there was an email in my inbox from the chef/owner of Casa Nostra, Marco Masarotti.

“I’m thinking of adding some fresh truffle dishes to the menu. Can you get a group together and do a little taste test for me?”

“Let me know.”

Covid put a couple of delays on the calendar but, last week, 16 of us climbed to the roof of Casa Nostra and took those truffle dishes for a test drive. The somewhat solicited comments come from the people who joined me.

“Why trifle with truffle dishes at home when you can be treated to exceptional truffles at Casa Nostra.” Sherry McDougall

First up was what Marco called a mini potato soup with a truffle essence. The only thing I thought this creamy broth needed was a more pretentious name.

“The soup was my favourite…the truffle worked beautifully in it.” Barbara Soutar.

Casa Nostra is using black summer whites from the Marche region of Italy. Their flavor is subtle but, thanks to a couple of extra  shavings on top, they came through strong and clear.

“What a gastronomical delight. The potato and truffle soup was exceptional. Honestly, I thought I’d died and gone to truffle heaven.” Sandra Bassett

“The truffle flavor particularly shone through with the soup where it didn’t have as much competition from other flavors.” Don Day’s Wife.

Plaudits too to Marco Masarotti on his choice of wine. Austrian Grüner Veltliners got lost two or three decades ago when Sauvignon Blancs and Pinot Grigios moved up the popularity list.

It’s peppery crispness was a perfect contrast to the creamy soup.

I caught a glimpse of the next dish on my way in to Casa Nostra. I’m a classic cheese guy and a traditional French never goes out of style with me.

This was actually a double your pleasure treat with French Brie stuffed with Italian Mascarpone. Some purists think putting cheese in an oven is corrupting the flavor. When truffles are included, I say, “Vive La Corruption”.

There are a few classic partnerships for Italian truffles. One is veal tenderloin. Another is tagliatelle. Marco Masarotti gave us both. Then topped them with truffles and thyme.

“The filet mignon and tagliatelle with fresh truffles was more than excellent. The ambiance on the rooftop after dark added to the food and wine made it seem very special indeed.” Neil Carragher

Casa Nostra recently became the number one restaurant on Trip Advisor and there are a number of reasons for that. Yes, it has a lot to do with the food and constantly improving it by doing things like adding truffles to the menu but it also has to do with how the food is presented.

“From the amuse bouche, through to the exquisite veal fillet in a port and truffle reduction, the taste of truffles was in every dish.” Lillian Adamakis.

Our mains came to the table covered in domes and following a “Uno, dos, tres”, all were lifted by the staff consecutively. We’re almost all suckers for showbiz; what I especially like about the domes is how they have a practical use as well.

Kudos, too, to Casa Nostra’s wellness tags so you can be sure that what’s under the dome is yours.

To accompany the filets, Marco Masarotti surprised me with his recommended red.

“This has very quickly become the favorite of my regular customers. It’s got some of the complexity you expect in an Italian but still has the big fruit you get in a Californian”, said Marco.

The grape was Primitivo; the brand was Hilo Negro; the origin was Valle de Guadalupe, Mexico. After one sip, I photographed the label so I could put it on the “to buy” list for my home.

“Totally loved the dessert. Especially for a non sweet person.” Barbara Soutar 

“The truffle evening at Casa Nostra was a delight!  I adore truffles and jump at any chance I can get to eat them, except, of course, the divine churro dessert!  Heavenly!” Lillian Adamakis

There were no truffles in the postre but I think it’s also a recent addition to Cosa Nostra’s menu. The restaurant makes a nest of those Mexican donuts called churros, fills it with a cream that’s laced with the Spanish liqueur, Licor 43, then crowns it with a slice of sugared orange.

“I don’t want to cause any truffle here. But the truffles at Casa Nostra were truly trufliftic.” Richard Smerdon

It was a fitting finale to a superb evening at a venue that has deservedly risen to the top of San Miguel’s dining scene.

Casa Nostra is located at Terraplén #8 in San Miguel de Allende, Mexico. The restaurant is open Wednesday and Thursday from 6:00 to 10:00 pm, Friday and Saturday from 2:00 to 11:00 pm, Sunday from 1:30 to 8:00 pm.