Description
Three truffle species on a porcini base.
Tuber aestivum, Tuber mesentericum and Tuber albidum together account for 5% of this cream, in variable proportions: the producer describes them as black, white and summer truffle. Underneath sits a dense porcini base, with 110 g of Boletus edulis and related species in 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. 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 or a filled crêpe. It also enriches a white ragù or a sauce for roast veal. Portions depend on the dish, so plan by the plate rather than by the jar.
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 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 (sugars 1.0 g), protein 3.4 g, salt 1.1 g.
