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 180 gr
- Sliced black truffle 90 gr
- Porcino Mushrooms Paté, 180 gr
- Artichokes and truffle Paté, 180 gr
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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.
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 truffled porcinis. Cook for a few minutes, add fresh cream, then take off heat and serve.
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.