dry egg pasta with pieces of summer truffle.
Only black truffle cubes and olive oil, salt, pepper. It has been the bestseller of the company for the past twenty years, as an excellent sauce to enrich every type of dish, from the garnish to the aperitif, from pasta and rice, to beef, lamb and pork. The black sauce is also called "100%" since it is made entirely with summer truffle.
The truffle is selected and chopped, cooked and packed in tins, then sterilised; the liquid in which it is preserved is its cooking water.
Truffle juice is made with the truffle's cooking water.
Sauce made with Italian peeled tomatoes and black summer truffle of the San Miniato hills, celery, carrot, onion, garlic, basil and extra virgin olive oil, with salt and pepper.
Blacks truffles from the Apennines of Tuscany and Marche cooked in truffle water, salt and conserved in brine. 150 g drained weight or 40 g drained in
Perfect topped with white truffle butter or a drizzle of white truffle dressing. It is excellent with meat and ready in five minutes.
Made with the same technique as white truffle pate, with the difference that summer truffle is used (Tuber aestivum Vitt). Excellent on croutons, canapés, truffle sandwiches and main dishes.
After being prepared as a simple risotto, it reaches its peak flavour when seasoned with truffle butter or a drizzle of truffle flavoured dressing, both white and black.
There is no better way to enjoy the taste of truffle than simple truffle slices in olive oil. Sterilised product.
It is obtained by making an "infusion" of an excellent aroma (extract) of truffle (Tuber aestivum Vitt) in top quality olive oil.
Sterilised product, similar to black truffle sauce, but cheaper, because it is made with champignon mushrooms and black olives. Excellent for pasta or spread on croutons.
Mixture of butter, cashews, sunflower oil, salt, pepper and summer truffle peelings.