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.
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.
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.
Ravioli al Plin with fondue and truffle filling, a particular and tasty variant that releases its aromas topped with melted butter; truffle butter; cream. p>Cooking: 3 minutes
Excellent crispy chips for aperitifs with sweet and spicy flavor, the white truffle embellishes with original notes.
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.
Chickpea cream of the Middle Eastern tradition enriched by the excellence of Piedmontese hazelnut and summer truffle.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
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.
To make a great aperitif there are some great grinders, truffle crafts.
A cream with a unique and unforgettable taste! A key ingredient to enrich meat recipes, potatoes and eggs.
Ideal for seasoning tartare, carpaccio or meat and fish fillets, first courses, eggs, cheeses, salads, vegetables and potatoes.Finishing product, use 1/2 teaspoon per serving.
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 salt embellished with summer truffle flakes for original reworkings of great gastronomic classics. Indispensable for foie gras.