Description
The sauce starts as a broth: farmed mushroom cooked down with extra virgin olive oil, carrot, celery and parsley, then finished with 5% summer truffle (Tuber aestivum Vitt.) and black olives. That process is what gives it body without cream or starch.
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 go on, or work it into a béchamel for a truffle lasagne layer. Because the jar holds 500 g, a kitchen can run it as a standing sauce option through a full week of service rather than reordering mid-week. Add it at the end of cooking, off direct heat, so the truffle note does not cook away.
For specialty and Italian stores. 500 g sits between the shelf-friendly 250 g jar and the catering 900 g tub, and suits a store that also supplies local restaurants or runs a deli counter alongside retail shelving. It gives a repeat customer a reason to trade up from the smaller jar once they know they will use it, at a lower cost per gram. The truffle declaration and the celery-based broth are the two facts staff need on hand when a customer asks what is actually in the jar.
Specs: 500 g, case of 6, shelf life 24 months, Umbria (Italy).
Allergens: celery, milk (lactose in the broth preparation).
