Tartufata bianca PN
Warning: Last items in stock!
Cream prepared with butter, grana cheese, white truffle and spring white truffle. 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 cream can be used as a filling for pasta, for filling sandwiches or as an aperitif, spread on bread and croutons.
|Energia - Energy||1055,29 % KJ/ 252,1 % kcal|
Grassi - Fats
Acidi grassi saturi - Saturated fatty acids
Carboidrati - Carbohydrates
Zuccheri - Sugars
|Proteine - Protein||4,94 %|
|Fibre - Fibers||1,1%|
|Umidità - Humidity||59,2 %|
|Place of production||Potenza|
|Ingredients||Cream, butter, pasteurized eggs, grana cheese, corn starch, white truffle (tuber borchii vitt.) min 3%, bianchetto truffle (tuber magnatum pico) min 1%.|
|Return policy||Yes - See section Returns and Refund|