Pantry
Truffle Sauce
Finely chopped mushroom and summer truffle. A spoonful at the end and the dish changes.
Content pending review
Dark, thick, with that smell of damp woodland that fills the kitchen the moment you open the jar. One spoonful turns an ordinary plate of pasta into something else.
Mushroom and summer truffle
The base is finely chopped mushrooms, which give it body and its earthy background, and over them the summer truffle and its juice, which bring the aroma. That combination is the classic tartufata recipe, and it is what lets you use it by the spoonful without it becoming too much.
Ready to use
It comes made. There is nothing to cook and nothing to thin: add it at the end, off the heat, so the aroma is not lost to the warmth.
What makes it special
- Natural aroma: from the truffle and its juice, with no synthetic flavourings.
- Rich texture: finely chopped mushroom, for spreading or stirring in.
- Umami flavour: the earthy background that stays on the palate.
On our Instagram we post recipes and ideas for making the most of it.
How to enjoy it
- Suggested pairing: an aged red, a Nebbiolo or a Chianti Classico.
- With pasta: a spoonful off the heat, with a little cooking water.
- In risotto: at the end, to finish it.
- On meat: over a freshly cooked fillet or rib-eye.
- On toast: over toasted bread, on its own or with fresh cheese.
- With eggs: scrambled or in an omelette.
Frequently asked questions
Does it contain lactose?
No dairy ingredients, and its technical sheet does not list milk among the allergens.
Does it contain gluten?
Yes. The breadcrumbs are made with wheat flour, so it declares gluten as an allergen.
Which truffle does it use?
Tuber aestivum, the summer truffle, together with its juice.
Does it need cooking?
No. It comes ready: add it at the end, off the heat, so the aroma is not lost.
How should it be stored?
In a cool, dry place. Once opened, refrigerate between 0 °C and 4 °C.