Puri with Truffle

Black Summer Truffle

Scientific name: Tuber Aestivum Vitt.

cod. 314001 Black Summer Truffle gr. 25

This product is black summer truffle (Tuber Aestivum Vitt.) immersed in water and salt. It is indicated especially for seasoning pasta dishes, it cuts like carrots "Julienne" style and spread over the pasta along with its own water. You may want to associate it with butter or extra virgin olive oil. Once opened, should be stored in the refrigerator and consumed within a few days.

Cream of Summer Truffle

Scientific name: Tuber Aestivum Vitt.

cod. 319001 Black Summer Truffle Cream gr. 50
cod. 318001 Black Summer Truffle Cream gr. 90

Product formed with black summer truffle, extra virgin olive oil and salt. The cream is prepared by blending the ground truffle with the other ingredients. It is especially suitable for the preparation of pasta dishes or to prepare "bruschetta" and sandwiches with olive oil, garlic and anchovy paste. Once opened, it should be covered with extra virgin olive oil and stored in the refrigerator. 

Sliced Summer Truffle

Scientific name: Tuber Aestivum Vitt.

cod. 316002 Sliced Summer Truffle gr. 30
cod. 316001 Sliced Summer Truffle gr. 60

Product characterized by summer truffle made sliced and immersed in sunflower oil and salt. It is used primarily for seasoning pasta dishes, and using its own oil to enhance the flavour of dish. Once opened, it should be covered with extra virgin olive oil and stored in the refrigerator.

Black Summer Truffle Lyophilized

Scientific name: Tuber Aestivum Vitt.

cod. 333005 Black Summer Truffle Lyophilized gr. 10

Product with just black summer truffle (Tuber Aestivum Vitt.). The truffle was lyphilized so as to eliminate all the water to improve the conservation. Place the product in water for a few minutes before using for the preparation of pasta dishes such as risotti, or for omelettes. 

Bianchetto Truffle

Scientific name: Tuber Borchii Vitt. or Tuber Albidum Pico

cod. 303001 Bianchetto Truffle gr. 25

This product is white truffle dipped in water and salt. Is indicated especially for seasoning pasta dishes, slicing it over the dough, and using its own water to enhance the flavor of the dish. You may want to blend it with butter or extra virgin olive oil. Once opened, should be stored in the refrigerator and consumed within a few days. 

Cream of Bianchetto Truffle

Scientific name: Tuber Borchii Vitt. o Tuber Albidum Pico

cod. 334001 Bianchetto Truffle Cream gr. 50

Produced with white truffle, extra virgin olive oil and salt. The cream is preparaed by grinding finely the truffle and the other ingredients. It is used especially for seasoning pasta dishes. Warm the cream with butter or extra virgin olive oil. Once opened, it should be covered with extra virgin olive oil and stored in the refrigerator. 

Sliced Bianchetto Truffle

Scientific name: Tuber Borchii Vitt. o Tuber Albidum Pico

cod. 333002 Sliced Bianchetto Truffle gr. 30

Confection of bianchetto truffle slices immersed in sunflower oil and salt. Is indicated especially for seasoning pasta dishes, and using its own oil to enhance the flavour of the dish. Once opened, it should be covered with extra virgin olive oil and stored in the refrigerator. 

Cream of Superior Black Truffle

Scientific name: Tuber Melanosporum Vitt.

cod. 327001 Superior Black Truffle Cream gr. 50

Produced with superior black truffle, extra virgin olive oil and salt. The cream is prepared by blending the finely ground truffle with the other ingredients. It is indicated especially for seasoning pasta dishes Warm the cream with butter or extra virgin olive oil before adding to the pasta. Once opened, it should be covered with extra virgin olive oil and stored in the refrigerator. 

Cream of Withe Truffle

Scientific name: Tuber Magnatum Pico


cod. 307001 White Truffle Cream gr. 50

Product characterized by white truffle, extra virgin olive oil and salt. The cream is preparaed by grinding finely the truffle and the other ingredients. Is indicated especially for seasoning pasta dishes, warm the cream with butter or extra virgin olive oil. Once opened, it should be covered with extra virgin olive oil and stored in the refrigerator.

 

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Acqualagna Tartufi

Da un’esperienza trentennale nel settore dei tartufi nasce la ditta Acqualagna Tartufi. La nostra politica aziendale privilegia l’alta qualità del prodotto che è possibile solo grazie ad un’attenta ricerca delle zone di raccolta del pregiato tubero. read more

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