The Sauce with White Truffle is the most prestigious truffle sauce: the skilful combination of mushrooms, olives and white truffles releases an explosion of aromas and flavors.
COOKING SUGGESTIONS: on toasted bread or croutons, to dress pasta, risotto and polenta. Excellent for flavoring the filling of ravioli and tortelli and to sprinkle on grilled vegetables such as potatoes, artichokes and aubergines. It expresses its best bouquet with omelettes and scrambled eggs.
We recommend 15-20 g per serving. To be used cold on toast or heated in a pan as a sauce for pasta.