Creams and pâtés: precious, versatile and with a definite taste

The truffle is a mushroom with the characteristic shape of a tuber. It has adistinctive smell and taste. Very required in the kitchen to give a touch of refinement to a first course or to enrich dishes based on meat and fish.

The oldest written news on truffles date back to the Egyptians and the Babylonians. It seems that it was a very appreciated from the Pharaoh Cheops, who preferred it with goose fat.

Today it is above all an expression of an high level gastronomy and an extra attention in the preparation and presentation of dishes.

The variety we have selected for our pantry is Colliano’s black truffle, which matures from October to April. It has variable dimensions ranging from those that resemble a nut to those similar to a hen’s egg.

The truffle is a very versatile food that can be used in  many variations: for example, together with Champignon mushrooms, extra virgin olive oil, garlic and lemon juice, it is the basic ingredients of our truffle paté tartufata.

The black truffle also goes perfectly with asparagus, for a dish with a full-bodied mountain flavour.

Moreover this tuber can also be tasted in association with honey, in our Delizia di Miele; with the strong taste of spicy pepper and with a pesto of walnuts.

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