16 other products in the same category:
Excellent crispy chips for aperitifs with sweet and spicy flavor, the white truffle embellishes with original notes.
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.
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.
The classic combination of salmon / dill enriches with the elegance of the truffle to give a real surprise to your taste buds.
extra virgin olive oil, summer truffle (tuber aestivum) into slices. To give your hot and cold dishes the delicate flavor of the truffle.
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.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
Chickpea cream of the Middle Eastern tradition enriched by the excellence of Piedmontese hazelnut and summer truffle.
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.
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.
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
Cream with a characteristic flavor, excellent for enriching dishes based on meat and eggs. Absolutely to try in risotto creaming.
To make a great aperitif there are some great grinders, truffle crafts.
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.
Precious salt embellished with summer truffle flakes for original reworkings of great gastronomic classics. Indispensable for foie gras.
Taramasalada embellished with black summer truffle flakes. An international reinterpretation of the classic of Levantine cuisine. An apparently simple appetizer but rich in nuances.