Tartufata bianca PN
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Sauce made with champignon mushrooms, white truffle, spring white truffle and extra virgin olive oil. 80 g glass jar.
The precious white truffle (Tuber magnatum Pico), has a golden rind and a very irregular shape.
Among the truffles it is considered the most prized, for its strong taste and because it can not be cultivated, being a spontaneous underground mushroom.
In Basilicata it grows at any altitude. It needs slightly calcareous soils, and prefers places near rivers and streams, from which it draws many of the nutrients that contribute to give it that particular and aromatic taste.
The white truffle has an unmistakable scent and a slightly spicy taste.
The spring white truffle (Tuber borchii Vitt.) has a fairly smooth light peel and a pungent odor, similar to that of garlic.
It can be found both in coastal areas with pine forests and acid and sandy soils, and in areas with a more mountainous climate. Its cost is lower than the fine black and white truffles.
The sauce is ideal for pasta dishes, main courses of fish or meat and for finger food.
|Energia - Energy||653,85 % KJ/ 156,2 % kcal|
Grassi - Fats
Carboidrati - Carbohydrates
|Proteine - Protein||3,9 %|
|Fibre - Fibers||3,2%|
|Umidità - Humidity||76,6 %|
|Place of production||Potenza|
|Ingredients||Mushrooms champignons min. 80%, extra virgin olive oil min. 15%, white truffle (tuber borchii vitt.) min. 3%, fine white truffle (tuber magnatum pico) min. 1%, salt, flavorings.|
|Return policy||Yes - See section Returns and Refund|