16 other products in the same category:
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.
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.
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
extra virgin olive oil, summer truffle (tuber aestivum) into slices. To give your hot and cold dishes the delicate flavor of the truffle.
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.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
The classic combination of salmon / dill enriches with the elegance of the truffle to give a real surprise to your taste buds.
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.
Excellent crispy chips for aperitifs with sweet and spicy flavor, the white truffle embellishes with original notes.
Chickpea cream of the Middle Eastern tradition enriched by the excellence of Piedmontese hazelnut and summer truffle.
A delicate sauce that demonstrates all its elegant character when combined with tartar of raw meat or fish.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
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 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.
Precious salt embellished with summer truffle flakes for original reworkings of great gastronomic classics. Indispensable for foie gras.