Description
Crema di funghi porcini ai tre tartufi.
It takes 110 g of porcini (Boletus edulis and related species) to make 100 g of this cream, so the mushroom leads the flavour. Three truffle species work alongside it at 5% combined: Tuber aestivum, Tuber mesentericum and Tuber albidum, each carrying a different part of the aroma. Extra virgin olive oil, salt, herbs and spices complete a short ingredient list.
For restaurants and chefs. Built to work as a base. Loosen it with a spoonful of pasta water for tagliatelle or ravioli, fold it through risotto in the last minutes, use it to fill agnolotti, or spread it on crostini for a plated antipasto. It also gives depth to a meat sauce while keeping the texture thick. At 153 kcal and 14.5 g of fat per 100 g it is concentrated, so a spoonful covers a portion.
For specialty and Italian stores. Porcini and truffle is a pairing customers recognise without needing an explanation, which makes it an easier sell than a single-species truffle product. The three-truffle blend is uncommon and gives staff something specific to say at the counter. The 80 g jar sits in the same price bracket as a good pesto and works as a gift or as a first truffle purchase.
Format guidance: this 80 g jar suits retail shelves and table service. The 200 g jar is listed separately and is sized for kitchen use.
Specs: 80 g, case of 24, 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.
