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Natural truffle to use with its liquid. It is advisable to combine it with a truffle dressing.
Exquisite for toasted bruschetta and pasta dishes.
For canapés and croutons, pasta and rice, white and red meat or to replace the normal butter in cooking.
Tasty and delicious for appetizers and appetizers.
To be used in combination with boiled meat or meat, excellent with hamburgers or tartare.
To be used alone, for croutons and canapés, for pasta or for boiled meat, mixed with sauces or creamy cheeses.
Ideal for cocktails and aperitifs.
To try with cheese or cream ice-cream.
From meat to fish, not to mention potatoes, both fried and pureed. Unique to enhance the fried eggs!
For elegant croutons and canapés, delicious risottos, spinach and many other vegetables, eggs and omelettes, roasted or grilled white and red meats.
Pour the polenta into water in 600 ml of salted boiling water, stir continuously for about 30 minutes to avoid lumps, it must be smooth and homogeneous.
Asparagus cream with bianchetto truffle.
Savini tartufi beans for elegant croutons and canapés, splendid risottos, spinach timbales and many other vegetables, eggs and omelettes, roasted or grilled white and red meats.
Condiment based on olive oil with fine black truffle.
To be used for boiled meat, mixed with sauces or creamy cheeses.
Suitable for canapés and appetizers, for pasta, risotto, eggs and meats.
Egg pasta with truffle.
Condiment based on olive oil with fine white truffle.
Suitable for croutons or polenta, to season pasta and enrich second courses.
Condiment based on extra vergin olive oil with fine white truffle.
Ready to garnish canapes and canapes, pasta and rice, carpaccio and scallops, salads and omelettes.