Truffles, whether whole or as a puree, sliced alone or in a sauce, maintain the full flavor and aroma of the Umbrian forest from which they come. After opening the jar, truffles may be kept in the refrigerator for a long time as long as they are completely covered with oil. Harvest season for the for the highly-regarded black truffle, the Melanosporum Vitt, is from the middle of November until mid March. For the summer truffle, the Tuber Aestivum Vitt, the season begins on the first of May and ends the 30th of November.
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In its two varieties: the superior black truffle and the summer black truffle. The first type found from the middle of November to the middle of May is very black, aromatic, rich in flavour and of an excellent quality whilst the second, more common, cheaper and less aromatic is still of a good quality and a valid alternative. Crumbled and served with extra virgin olive oil and grated cheese it makes the ideal condiment for typical Umbrian strangozzi, spaghetti, rice, meat, etc.
Maintains its particular taste and aroma in its preserving liquid and it is the best way to appreciate and to have the black truffle on hand all year round. It also keeps it at room temperature. It can be used like the fresh truffle.
A valid alternative to black truffle, more diffused and economical, the glass jar packing maintains its fresh flavour and aroma.
Only best quality black truffle in purè and extra virgin olive oil. Ready to use makes delicious canapés, can be served with pasta or to give extra flavour to grilled meat or fish dishes.
In truffle oil are easy to use and the best way to add that final touch to any pasta or rice dish, first rate on eggs, carpaccio, bresaola, meat, cheese, etc. It is practical and inexpensive and very appetizing.
Is a classic in Umbrian cuisine. It is prepared with an equal mix of natural ingredients enriched by summer black truffle. Excellent and tantalizing with spaghetti and superb on bruschette and hot or cold canapés. It is a very good and inexpensive condiment, easy and quick to use.
A manual meat slicer for fresh truffle, chocolate, and vegetables. The thickness for cutting can be regulated, it is made exclusively with material that is safe to cut food.
Like the description at code T7 but in a 18 g. jar.
Like the description at code T13 but in a 250 g. jar, less expensive.
Like the description at code T9 but produced with summer truffle, in a jar of 90 g.
Like the description at code T14 but in a 540 g. jar, less expensive.
A prepared very special sauce with a balanced combination of aged balmy vinegar, honey and truffle. It is particularly suitable to combine to the cheeses where with his bittersweet taste it also enriches those tastier.
An extravirgin olive oil and best black truffle condiment boasts a very strong flavour and aroma and is easy to use completing the finest recipes or rendering even the simplest like the bruschetta (toasted slices of bread with oil and garlic) appetizing.