Truffle is a rare food. It grows underground and it’s very difficult to find. Our truffle line goes from sliced truffles to sauces, olive oil, honey, pasta, paté, etc.
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Truffle / Mushroom Line
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- White truffle sauce
- Sliced black truffle
- Porcino Mushrooms Paté
- Artichokes and truffle Paté
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Crostini with mozzarella di bufala, anchovy fillets, and trufflese tartufo.
Toast bread slices, and on each piece place a slice of mozzarella di bufala and an anchovy fillet. Place in oven until melted, then place on each piece a truffle slice, a drizzle of olive oil, a twist of ground pepper, and serve hot.
Paglia e fieno (“hay and straw”) with tartufo
In a small saucepan, melt a lump of butter then add one teaspoon of truffle patè per pasta serving, salt and pepper, then add 100 grams of fresh cream per pasta serving. When the pasta is cooked, sauté in the saucepan and add a tablespoon of grated Parmigiano cheese.
Breast of chicken with porcini mushrooms and truffles
Cut the chicken into thin strips, flour, then cook in a frypan with butter; salt and pepper, then add the truffle sauce with porcini mushrooms. Cook for a few minutes, add fresh cream, then take off heat and serve.
Veal scaloppine with asparagus and truffle
Tenderise the veal, flour, and fry in butter. When browned, discard the fat, infuse with white wine, salt and pepper, and add the artichoke and asparagus and truffle paté. Cook for a few minutes, adding vegetable broth if too dry.