burro con tartufo
Product made with pearl white polenta, a local variety of white corn from the lower Piave region. It is a delicate polenta, perfect to be topped with white truffle butter or a drizzle of white truffle dressing. It is an excellent side-dish with meat and is ready in 5 minutes.
The truffle is selected, chopped, cooked, packaged in cans and then sterilised; the liquid in which it is preserved is its cooking water. It is often used to garnish dishes, but can also be used for fillings for pasta or meat, like pheasant, quail, and any type of game.
Truffle juice is obtained from the truffle's cooking water; while boiling truffles release part of their aroma and flavour turning the liquid into a "truffle juice". This is then filtered to get rid of any peelings that may have come off during cooking: at this point it is packaged in cans and sterilised.
Soft and velvety cream. It is made with melted Parmigiano Reggiano DOP and white truffle. Excellent for risotto and pasta, it also goes well with potatoes and fondue. Simply heat it in a bowl and spread it on croutons to enjoy its creaminess and rich flavour.
A characteristic product of the local rural gastronomy is made from the typical grapes of Modena and Sardinia: Saba. It is a speciality of ancient origin, already mentioned by Ludovico Ariosto and some Roman writers. There are writings from 1046 which refer to Marquis Boniface giving a barrel of "cooked wine" to Emperor Henry II of Franconia.
Fine sea salt, with ground white truffle. It gives a unique touch especially to cold dishes before being served such as meat or fish carpaccio, shellfish and salmon. Excellent to season the cooking water for pasta or fried eggs.
Mustard made with minced fruit, including apples, pears and cherries in varying proportions and the addition of white truffle. Excellent with cheese and boiled meat.
It is a product with anhydrous butter and white truffle (Tuber magnatum Pico), in a minimum quantity of 20%. The product is sterilised (to be used within two years from the production date), so it does not need to be stored in the fridge while the packaging is sealed.
It is obtained by making an infusion of excellent truffle extract (Tuber magnatum Pico) in top quality olive oil. The white truffle dressing can be used in all truffle-based dishes. In the winter season it is used to enhance dishes with fresh truffle. Even French fries are delicious with the adding of a spoonful of white truffle dressing to the frying oil. The product is sterilised.
White truffles of San Miniato cooked in truffle water, salt and preserved in brine.
white truffle honey is made with a mixture of honey with the addition of white truffle. Honey absorbs the flavour of truffles, and this is clear as soon as you open the jar.
Pink Himalayan salt in grains and finely sliced and dried white truffle.
Coarse sea salt and finely sliced and dried white truffle.
Balsamic vinegar of Modena and white truffle extract.
Creamy sauce with white truffle of San Miniato and eggs, cream of milk and milk, grana padano cheese, with a sprinkling of ground cocoa beans. Ideal for crepes, creamy risottos and pasta, also great with fish.
Pate with white truffle (Tuber magnatum Pico) is made only with truffle and peanut oil. The product is sterilised, to be used within two years, so it does not need to be stored in the fridge while the packaging is sealed. It is the most widely used truffle-based product with croutons, canapés, truffle sandwiches, main dishes, and fillings for second courses.