16 other products in the same category:
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.
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.
Crispy and gourmet fries. Thanks to the particular thickness can be transformed into intriguing finger food and accompany sauces for your appetizer.
ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
A cream with a unique and unforgettable taste! A key ingredient to enrich meat recipes, potatoes and eggs.
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.
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.
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.
The White Truffle becomes a precious spice!Freeze-dried seasoning powder perfect to give your personal touch to the dish, from pasta to meat.Packaged in a useful dispenser.
To make a great aperitif there are some great grinders, truffle crafts.
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.
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.
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.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
Two of the most popular gastronomic excellences in the world combined in a unique sensory experience. The fat and soft heart of Camembert is filled with a cream with black summer truffle. Très chic!