16 other products in the same category:
A delicate sauce that demonstrates all its elegant character when combined with tartar of raw meat or fish.
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.
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.
The savory truffle biscuit ideal for aperitifs, salads and soups. Perfect to accompany cold cuts and cheeses for an appetizer or as a "crostino" for soups and vegetable purees.
ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
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.
A cream with a unique and unforgettable taste! A key ingredient to enrich meat recipes, potatoes and eggs.
To beautifully close your most important dishes, a refined ingredient but also ready to use and practical! The precious oil of government can be used to flavor your recipes.
Original fondue to combine with polenta and risotto. Made with Fontina DOP from Valle d'Aosta, the fantastic soft cheese, combined with one of the ingredients that best enhance its qualities: the Truffle. Ready to serve cold with croutons or quick to prepare, heat in a bain-marie.
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 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.
Chickpea cream of the Middle Eastern tradition enriched by the excellence of Piedmontese hazelnut and summer truffle.
Noodle Tartuflanghe is recognized as the best truffle pasta to the existing market. In 1992 he won the prestigious "Best New Product of the Year Prize" at the Fancy Food Summer Show in New York and even today, for its particular characteristics.
Excellent with blue cheeses and aged cheeses: Gorgonzola, Bleu, Roquefort or Pecorino or Parmigiano.