Description
Truffle sauce with 5% summer truffle, in the 500 g kitchen jar.
Built on cultivated mushrooms and extra virgin olive oil, with 5% summer truffle (Tuber aestivum Vitt.), black olives, carrot, celery, parsley and a broth preparation.
For restaurants and chefs. Loosen it with a splash of pasta water and toss through tagliolini or pappardelle, spread it under a pizza before the toppings, or work it into a béchamel for a truffle lasagne layer. At 500 g a kitchen can keep it as a standing sauce option across several services. Add it at the end of cooking, off direct heat, to keep the truffle note.
For specialty and Italian stores. 500 g sits between the 250 g shelf jar and the 900 g catering tub, and suits a store that also supplies local restaurants or runs a deli counter. Repeat customers who know they will use it get a lower cost per gram. The truffle percentage and the celery and lactose in the recipe are the facts staff need when asked what is in the jar.
Format guidance: 500 g suits a working kitchen. The 80 g and 250 g jars suit table service and retail, the 900 g tub high-volume production.
Specs: 500 g, case of 6, shelf life 24 months, Umbria (Italy).
Nutrition per 100 g: 92 kcal, fat 8.0 g (saturated 1.2 g), carbohydrates 1.5 g (sugars 0.5 g), protein 1.4 g, salt 2.0 g.
Allergens: celery, milk (lactose).
