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Cacio e Pepe with Spring White Truffle
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Cacio pepe Gemignani
New product
Pecorino Romano, black pepper and bianchetto truffle sauce
Sauce made with Pecorino Romano Dop cheese, black pepper and spring white truffle (Tuber albidum Pico), in a glass jar of 80 g.
Specialty based on Pecorino Romano cheese with Bianchetto Truffle
Sauce produced using 25% of Pecorino Romano DOP cheese, black pepper and 1,6% of spring white truffle.
Typical dish of Roman cuisine, it is ideal for all truffle based recipes. Great spread over toast bread and crostini. Serve it warm adding butter or extra virgin olive for eggs pasta, spaghetti and rice.
Nutritional facts for 100 g of product
Energy 1146 KJ/ 273 kcal
Fats 26 g
Saturated fatty acids 15 g
Carbohydrates 3,3 g
Sugars 2,8 g
Proteins 7 g
Salt 0,88 g
| Region | Tuscany |
| Brand | Gemignani Tartufi |
| Place of production | San Miniato - Pisa |
| Ingredients | Cream, Pecorino Romano Dop cheese 25%, butter, water, spring white truffle (Tuber albidum Pico) Or. Italy 1,6%, flavours, black pepper 0,05%. |
| Package | 80 g |
| Allergen | Milk |
| Preservation | Ambient temperature |
| Best before | 24/05/2022 |
| Return policy | Yes - See section Returns and Refund |
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