Description
Truffle sauce in its largest format, 900 g.
Cultivated mushrooms (Agaricus bisporus) and extra virgin olive oil carry 5% summer truffle (Tuber aestivum Vitt.), with black olives, carrots, celery, parsley and a broth preparation.
For restaurants and chefs. Stir it into a white ragù or a tomato sauce, spoon it raw over a just-baked pizza, or fold it through scrambled eggs off the heat. On the producer’s guide of 40-50 g for two portions and 80-100 g for four, a 900 g tub covers roughly 36 to 45 portions. The cost per portion is the lowest in the range, which suits a kitchen running the sauce as a standing menu item.
For specialty and Italian stores. The 900 g format suits sales by weight at a gastronomia counter, or chef customers who buy bulk pantry items from a specialty importer. It reaches the same buyer twice: on the shelf in a small jar, at the counter in bulk for the kitchens the store supplies. The producer sells only the 80 g jar to consumers online, so this size has no public retail price to compare against.
Format guidance: the 900 g tub suits a kitchen buying for production. The 80 g, 200 g, 250 g and 500 g jars suit table service or a shelf-facing sale.
Specs: 900 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).
