The Truffle Sauce is the most known and sold truffle product. Delicious and easy to use in the kitchen. Appetising to spread on a slice of toasted bread for a tasty antipasto, excellent to flavour first and main courses, for both meat and fish recipes. Exclusively made with extra virgin olive oil, champignon mushrooms and composed by no less than 8% of Black Summer Truffle.
The sauce appears in a dark brown colour, although the final shade may slightly differ due to the completely artisan production made with fresh products (among which there is a high percentage of champignon mushrooms, whose degree of maturation might determine a lighter or darker colour of the final product).
The mixture is creamy, with medium-small grain size.
How to use
Before use, we recommend heating in a saucepan with extra virgin oil to be added, quantity according to taste. The sauce is exquisite for flavourful antipasti, first courses, stuffing, main courses made with meat, eggs or fish.
Once opened, cover the remaining product with extra virgin oil and keep the jar in the refrigerator. Consume within 7 days of opening.
Homemade recipe of ancient origin and tied to the Umbrian tradition.
Store in a cool, dry place away from heat or direct sunlight until opening.
Champignon mushrooms (Agaricus bisporus and related group)
Extra virgin olive oil
8% Summer Truffle (Tuber aestivum Vitt.)