Description
Three truffle species on a porcini base.
Tuber aestivum, Tuber mesentericum and Tuber albidum together account for 5% of this cream. Each brings a different register, from the mild earthiness of the summer truffle to the sharper and more persistent notes of the other two, so the aroma holds once the cream meets heat. Underneath sits a dense porcini base: 110 g of Boletus edulis and related species go into every 100 g of finished cream. Extra virgin olive oil, salt, herbs and spices complete a short ingredient list.
For restaurants and chefs. The 200 g jar is sized for service. One jar dresses roughly six to eight plates of filled pasta, depending on how generously it is used. Warm it through with a little pasta water for tagliatelle and ravioli, stir it into risotto off the heat, or spread it as the mushroom layer in a baked pasta. Once opened it holds in the fridge across a service week, so one jar covers several days of a rotating menu.
For specialty and Italian stores. A jar this size is bought by the customer who already cooks with porcini and truffle regularly, and by shops that supply local restaurants alongside their retail trade. Cost per gram is lower than the small jar, which gives a straightforward argument at the counter. A case of six keeps the initial commitment modest for a product at this price point.
Format guidance: this 200 g jar is sized for kitchen use. The 80 g jar is listed separately and suits retail shelves and gifting.
Specs: 200 g, case of 6, shelf life 24 months, Umbria (Italy).
Nutrition per 100 g: 153.7 kcal, fat 14.5 g (saturated 2.4 g), carbohydrates 1.2 g, protein 3.4 g, salt 1.1 g.
Allergens: see product label.
