Precious white truffle cream, a pure base with the only necessary addition of a little EVO oil.A truly exclusive haute cuisine preparation to embellish risotto and hot sauces.Our advice for use is to calculate a teaspoon of puree per portion, to be diluted with oil or butter.
Small flakes of white truffle make a precious salt like that of Guérande even more precious.The craftsmanship of the Guérande salt - by hand, with only wooden tools - ensures absolute purity.
The unmistakable taste of the most valuable of truffles wrapped in a cream, designed to give originality to your dishes. Use it to stir risotto or as an appetizer, served hot with croutons.
A new and unique way to serve truffles!The juice extracted directly during cooking is transformed into small spheres, identical to caviar but with a natural truffle taste.Use for appetizers (canapés and blinis) or to garnish any recipe, from risotto to meat tartare.
Raw materials of high quality, symbol of Italian gastronomy, in an innovative preparation: a cream from deep flavor and intense aroma designed to satisfy the most demanding palates.
A real treat for your gourmet sandwiches and to create unique appetizers. Mayonnaise with truffle excellent to accompany boiled and raw.
Accompaniment sought for dogs and cheeses. It expresses a unique aromaticity. Only the best Italian ingredients, like the truffle of the Langhe, the balsamic vinegar of Modena, the San Marzano tomato and the red onion of Tropea.
ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
Chickpea cream of the Middle Eastern tradition enriched by the excellence of Piedmontese hazelnut and summer truffle.
Condiment of character to make unique your appetizers (excellent on the croutons) and pasta dishes. You can add it in creamed risotto or to make your pasta sauce creamier. Cream created with the best selected black truffles.
Crispy and gourmet fries. Thanks to the particular thickness can be transformed into intriguing finger food and accompany sauces for your appetizer.
Cream with a characteristic flavor, excellent for enriching dishes based on meat and eggs. Absolutely to try in risotto creaming.
Precious salt embellished with summer truffle flakes for original reworkings of great gastronomic classics. Indispensable for foie gras.
Considered by many specialized magazines for its organoleptic characteristics the best oil with white truffle on the market. To give your hot and cold dishes the delicate flavor of the white truffle.
extra virgin olive oil, summer truffle (tuber aestivum) into slices. To give your hot and cold dishes the delicate flavor of the truffle.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
Without adding further ingredients in just 7 minutes a tasty and refined first course.
The first pasta with truffles produced in the world (in 1990!) Was born from the imagination and experience of the founder of Tartuflanghe.