16 other products in the same category:
Cream with a characteristic flavor, excellent for enriching dishes based on meat and eggs. Absolutely to try in risotto creaming.
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.
A real treat for your gourmet sandwiches and to create unique appetizers. Mayonnaise with truffle excellent to accompany boiled and raw.
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
ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
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.
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.
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.
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.
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.
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.
A cream with a unique and unforgettable taste! A key ingredient to enrich meat recipes, potatoes and eggs.
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.
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
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.