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Délicieux saucissots finement truffé à 5% de truffes noires, prêts à griller. |
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These pearls resemble caviar, embellish the black truffle, glide softly under the tongue and release in crunching and infinitely silky black truffle juice. |
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Egg pasta with white truffles, are perfect combined with butter, grated parmesan cheese and shavings of white truffle. |
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La truffe blanche trouve une place toute destinée dans cette crème et apporte une richesse aromatique à la douceur du beurre. |
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To make the very most of the product, it is recommended to use 20 g of it per person. It is ideal as a sauce for crostini , stuffings and appetisers, first and main courses, omelettes, and as a basis for all truffle dishes. |
| | |  The truffle fondue is an original starter for a refined, elegant meal. The product is ready to use and you can prepare it like a traditional fondue, warming the cream and bathe the squares of toasted bread. |
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To optimally exploit the qualities of the product, you should use a quantity of 40-45 g of cream per person, causing warming to liquefy in the pan for 1 minute with water from the pasta. |
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This black truffle (Tuber Melanosporum) risotto is an extravagant star of Italian cuisine.
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Savour the great Italian tradition of truffle risottos. Unique and sublime rice accompanied with Tuber Melanosporum black truffles. |
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Delight your taste buds with the truffle aromas and the texture of this traditional puree. |
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Polenta with black truffles, 2 portions, ready in 8 min. |
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An innovative speciality born of the symbiosis of pasta and the summer truffle. |
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For use in a variety of recipes: pasta, risotto, imaginative salads, etc.
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An individual, light and smooth soufflé with black truffles. A delight! |
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An imaginative cream of cep mushrooms and Magnatum Pico white truffles. |
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Irresistible and imaginative cream of olives, almonds and truffles from Umbria. |
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One of the world’s oldest recipes which has become so emblematic of culinary tradition.
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A block of foie gras in a delicious smooth pâté. |
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