Description
Three truffle preparations in one tube: a sauce, a cream and a butter, each suited to a different technique.
The tube holds three 80 g jars. The truffle sauce is made with farmed mushrooms, extra virgin olive oil and 5% summer truffle (Tuber aestivum Vitt.), with black olives, carrots, celery, parsley, a broth preparation and seasoning. The white truffle cream is a 52% cream base carrying 2% white truffle (Tuber magnatum Pico) and Parmigiano Reggiano DOP. The white truffle butter is 95% butter with 3% white truffle (Tuber magnatum Pico).
For restaurants and chefs. Stir the sauce into a white ragù or tomato sauce, or serve it raw on pizza; fold the cream into tagliolini or scrambled eggs off the heat; melt the butter into risotto or a warm sandwich filling just before service. Three different truffle techniques from one purchase, each in a service-sized 80 g jar, so a kitchen can test all three before ordering a full case of one.
For specialty and Italian stores. The assortment lets a customer new to truffle products try three formats side by side instead of choosing one blind, which helps at first sale. It suits gifting on its own, and sits at a price point between a single truffle jar and a larger truffle hamper. Truffle products carry a built-in premium story that supports the higher shelf price.
Specs: Truffle Sauce 80 g, White Truffle Cream 80 g, White Truffle Butter 80 g, case of 5, shelf life 24 months, Umbria (Italy).
Allergens: the sauce contains lactose and celery; the cream contains milk and soy, with cheese made using animal rennet; the butter contains milk.
