Truffle Products
The secret of the Truffle Flavour is the Freshness
Truffles are one of the most prized and versatile ingredients in cooking: just a few grams are enough to transform a simple dish into a refined delicacy.
They can be used in raw or cooked dishes, whole, grated, flaked or in cream form, and are perfect for every course: from appetisers to main courses, vegetarian dishes and haute cuisine.
Truffles cannot be cultivated and are therefore subject to seasonality, which limits the time frame to a few months for each type of truffle. For this reason, there is a strong tendency to use truffle sauces, truffle oil and truffle cream in the Ho.Re.Ca. sector, as otherwise it would only be possible to taste one type of truffle for 2-3 months of the year. It is therefore essential for this sector to have access to a product that is still artisanal, processed using traditional and ancient methods to preserve its aroma and durability over time using natural methods, and also to simplify, improve and speed up its professional use in the kitchen.
The processing of these foods requires experience and speed in the production and packaging of the finished product. In other industrial productions, the fresh product travels or waits in the refrigerator for at least 2-3 days before entering production, if not longer, which compromises the final flavour, durability and therefore the quality of the product.
Our producer, a master truffle hunter for over 50 years, processes fresh truffles harvested locally on the same day to fully preserve the aroma of truffle products used especially in the Ho.Re.Ca. sector:
black truffle and white truffle sauces for appetisers and first courses with truffle and forest flavours
black truffle and white truffle creams for appetisers, first courses, and truffle-flavoured pizzas
Italian extra virgin olive oil with white truffle and black truffle to flavour every dish
acacia honey with white truffle for gourmet dishes, ideal with mature cheeses and desserts
salt with grated white truffle and black truffle, fantastic for enhancing any dish
Vegan black truffle mayonnaise, ideal for fried foods, salads, eggs, meat and fish
semi-finished product made from flaked black truffles, ideal for the production of cheeses and cured meats
black truffle carpaccio, excellent for gourmet pasta dishes, pizza, rice, and main courses
truffle-flavoured preparations and solutions: rice, polenta and pasta with truffles
grated porcini mushrooms and black truffle, adding a special fragrance to your starters and main courses
available in powder, ground or flake form for professional use and processing
frozen and dehydrated truffles available using innovative techniques for the off-season
exclusively for importers: truffle cheese and truffle seasoned sausages
Suggestions
Fresh truffles are mainly used at the end of cooking or raw, sauces and creams should be used in moderation and in the right amount for each recipe and are excellent when mixed with dairy products, appetisers with egg pasta and eggs. Truffle oil is used in any dish and serves to enrich or give the flavour of truffles. Salts and powders are mainly used in gourmet kitchens for certain processes and preparations where the powder form is essential. Truffle honey, truffle mayonnaise and carpaccio are also used in luxury restaurants for various dishes and different processes.
Here is a simple and basic list of the types of dishes that can be prepared with truffles. You can take inspiration from it, look for variations or create your own personal recipe:
Starter with truffle
Crostini with truffle cream and cheese
Scrambled eggs with truffle shavings
Truffle omelette
Beef carpaccio or bresaola with truffle sauce in extra virgin olive oil
Bruschette with butter cream and truffles
Potato Crocchette with truffle filling
Salmon tartare with truffle cream and lemon
Chickpea cream with truffle powder
Fried with truffle salt
Rustic Focaccia with truffle oil
Italian appetisers of cold cuts and cheeses with truffle cream
Prawn Carpaccio with truffles
Fried cheese breaded with truffles
1° Main course with truffle
Pasta with truffle sauce and butter
Risotto with black truffle and thyme
Risotto with white truffle cream and Parmesan cheese
Gnocchi with truffle cream, porcini mushrooms and sausage
Ricotta Ravioli with truffles
Polenta with truffle cream and pecorino cheese
Soups and purées (potato, leek or pumpkin) with truffle oil
Cannelloni with béchamel sauce and truffle shavings
Pasta with cream, speck and truffle
Pizze with truffle sauces and oil
Vegetable lasagna with béchamel sauce and truffle cream
