Description
Butter carrying white truffle: 95% butter with 3% Tuber magnatum Pico.
A short ingredient list: butter, white truffle (Tuber magnatum Pico), salt and flavourings. Butter carries the aroma differently from a truffle sauce on a vegetable base, which changes how and when it goes into a dish.
For restaurants and chefs. Melt a spoonful into risotto off the heat just before plating, work it into a warm sandwich or panino filling, or finish a steak or a vegetable side the way a compound butter is used elsewhere, with the truffle already built in. The producer’s guide is 16 to 30 g for two servings and 32 to 60 g for four, which puts a 250 g tub at roughly 16 to 30 portions. It goes in at the very end, off direct heat, so the aroma stays.
For specialty and Italian stores. White truffle butter reads as a step up from a truffle sauce or cream at the counter, and appeals to a customer already comfortable with truffle products who wants something new to try. The 250 g size suits a store that also supplies restaurant customers alongside its retail shelf, between the 80 g gift jar and the 460 g catering tub. Pairing it with fresh egg pasta or carnaroli rice makes a simple two-item suggestion.
Format guidance: the 80 g jar suits gift purchase and table service, this 250 g tub suits a working kitchen or a store selling on to one.
Specs: 250 g, case of 6, shelf life 24 months, Umbria (Italy).
Nutrition per 100 g: 749.3 kcal, fat 82.0 g (saturated 46.8 g), carbohydrates 1.8 g (sugars 1.8 g), protein 0.9 g.
Allergens: milk.
