This recipe has been revisited by referring to the Piedmontese tradition, thanks to the addition of the truffle, a precious fruit of the Langhe area. The result is a simple, delicate and very versatile sauce, ideal for accompanying pasta, risotto, gnocchi, asparagus, vegetables and croutons.
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.
Summer truffle cream, a pure base with the only and necessary addition of a little extra virgin olive oil.A truly exclusive haute cuisine preparation to embellish risottos and hot sauces.Our advice for use is to calculate a teaspoon of puree per serving, to be diluted with oil or butter.
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.
This tasty cream combines a product symbol of Italian gastronomic excellence, Parmigiano Reggiano, and an equally famous fruit of the land, the truffle. The very intense flavor makes it ideal for stirring risotto, for stuffing vol-au-vent or for seasoning short pasta, gnocchi, ravioli and tortelli.