16 other products in the same category:
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.
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.
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.
ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
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.
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.
A delicate sauce that demonstrates all its elegant character when combined with tartar of raw meat or fish.
One of the most refined and winning combinations in the kitchen: foie gras and truffle! Cut and ready escalopes, accompanied by a traditional French sauce, the Perigueux sauce, a tasty and aromatic brown sauce with truffles.
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.
For rustic appetizers of the past, a sauce with a strong flavor for croutons and toasted croutons. Great to give aromaticity to a risotto.
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.
extra virgin olive oil, summer truffle (tuber aestivum) into slices. To give your hot and cold dishes the delicate flavor of the truffle.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
It can be used on any presentation that requires raw oil and combined with all the specialties that traditionally combine with white truffle. It can accompany both hot and cold dishes as a seasoning or as a decoration. Ideal for meat and fish tartare, eggs, pasta, risotto and cheeses.
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.