Dry egg pasta with pieces of summer truffle.
Black truffle cubes and olive oil, salt, pepper. It has been our bestseller for the past twenty years, as an excellent sauce to enrich every type of dish, from a garnish to aperitif, from pasta and rice, to beef, lamb and pork. The black sauce is "100%" since it is made entirely with summer truffle.
The truffle is selected and chopped, cooked, and packed in tins, then sterilised; it is preserved in liquid which becomes its cooking water.
Truffle juice is made with the truffle's cooking water.
A sauce made with Italian peeled tomatoes, black summer truffle of the San Miniato hills, celery, carrot, onion, garlic, basil and extra virgin olive oil, with salt and pepper.
Black truffles from the Tuscan Apennines and Marche cooked in truffle water, salt and conserved in brine.
Perfect topped with white truffle butter or a drizzle of white truffle dressing. It is excellent with meat and ready in only five minutes.
Made with the same technique as white truffle pâté, but instead using summer truffle (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. A sterilised product..
It is made by making an "infusion" from excellent truffle aroma (extract) of (Tuber aestivum Vitt) in top quality olive oil.
A 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.
A mixture of butter, cashews, sunflower oil, salt, pepper and summer truffle peelings.