Description
White truffle cream in the 200 g kitchen jar.
52% cream and milk form the base, with cultivated mushrooms, 3% Parmigiano Reggiano DOP and 2% white truffle (Tuber magnatum Pico). Soy lecithin, starches, plant fibres, salt and natural flavourings complete the recipe, the same as the 80 g jar.
For restaurants and chefs. Sized for service: finish tagliolini and risotto off the heat, fold it into scrambled eggs, or spoon it over beef fillet and roast potatoes. It also fills a warm focaccia or a toasted panino with cheese. The producer’s guide of 32 to 60 g for four servings puts a 200 g jar at roughly 13 to 25 portions.
For specialty and Italian stores. The 200 g jar is for customers who already cook with truffle at home and for shops that supply local restaurants. Cost per gram is lower than the 80 g, which is the argument at the counter. Display it beside the small jar so customers choose by use.
Format guidance: the 200 g jar suits kitchen use; the 80 g jar suits retail and table service.
Specs: 200 g, case of 6, shelf life 24 months, Umbria (Italy).
Nutrition per 100 g: 233 kcal, fat 20.4 g (saturated 11.9 g), carbohydrates 5.3 g (sugars 3.2 g), protein 4.4 g, salt 1.0 g.
Allergens: milk, soy. Also contains cheese made with animal rennet.
