Available in glass jars or in different packaging options for the most common truffle types; whole or sliced truffles are preserved only with natural ingredients. “Whole White Truffles”: whole white truffles suspended in a juice resulting from water, salt, and particles that escape during sterilization, creating an intense truffle essence. “Truffle Melange” is a mix of sliced Bianchetti and Summer truffles, olive oil and salt, to add to your recipes an unmistakable truffle flavor.
Preserved truffles are clean and ready to use; just rinse, drain and pat dry with a paper towel. Slice or grate them as you would fresh truffles – yield is the same as fresh ones. The pre-sliced truffles, however, are ready to use and more convenient for a quick meal. Highly practical, responding perfectly to the aesthetic need of each dish. They are recommended for first courses as well as for meat or fish dishes just like fresh truffles, offering a creative and flavorful twist to your classic recipes.
Black truffles are best used in the most classic recipe, prepared in the traditional way with salt, pepper, and a garlic clove, lightly sautéed in olive oil till golden (clove to be removed and discarded before serving). Creams and sauces, ideal for pizza with truffles or to spice up any dish. “Truffle Carpaccio” are sliced truffles, ideal with carpaccio meat or fish dishes. They can be used to flavor first or second courses, or they can simply be added to fresh salads. They add a touch of elegance to the simplest dish.