15 other products in the same category:
For rustic appetizers of the past, a sauce with a strong flavor for croutons and toasted croutons. Great to give aromaticity to a risotto.
Truffle Julienneit can be used for: croutons and canapés, pasta, meat and fish fillets, tartare. Great "trifolata" of celeriac and truffles, flavored with anchovy sauce, dried tomatoes and Taggiasca olives. The oil of government, so aromatic, can be used as an ingredient in itself.
A delicate sauce that demonstrates all its elegant character when combined with tartar of raw meat or fish.
A cream with a unique and unforgettable taste! A key ingredient to enrich meat recipes, potatoes and eggs.
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.
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.
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.
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.
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.
Cream with a characteristic flavor, excellent for enriching dishes based on meat and eggs. Absolutely to try in risotto creaming.
Taramasalada embellished with black summer truffle flakes. An international reinterpretation of the classic of Levantine cuisine. An apparently simple appetizer but rich in nuances.
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.
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.
Chickpea cream of the Middle Eastern tradition enriched by the excellence of Piedmontese hazelnut and summer truffle.