Description
Where the butter is just two ingredients, this cream builds something more layered: mushroom, Parmigiano Reggiano DOP and white truffle folded into a dairy base. Composition: cream (52%), milk, mushrooms (Agaricus bisporus), Parmigiano Reggiano DOP (with milk and rennet, 3%), white truffle (Tuber magnatum Pico, 2%), soy lecithin, thickeners, plant fibres, salt and natural flavours.
For restaurants and chefs. Fold it into tagliolini or scrambled eggs off the heat, spread it inside a warm focaccia or panino filling, or finish a plate of vegetables, eggs or steak fillet the way the producer itself suggests. At 16 to 30 g per two servings, an 80 g jar covers roughly 5 to 10 portions, enough for a seasonal special without committing to a full case. Stir it in only after the pan comes off direct heat, since both the truffle aroma and the soy lecithin base are sensitive to prolonged cooking.
For specialty and Italian stores. The Parmigiano Reggiano DOP in the ingredient list gives the counter a natural pairing with the cheese the store already carries, and a reason to cross-sell rather than shelve the jar on its own. The 80 g size keeps the outlay low for a first-time truffle buyer, which supports trial purchase ahead of the larger 200 g jar. Truffle products carry their own story at the counter, so staff rarely need to sell the format on price alone.
TubeOriginal also packs this cream in a 200 g jar for a working kitchen; the 80 g size suits trial purchase or table service.
Specs: 80 g, case of 24, shelf life 24 months, Umbria (Italy).
Allergens: milk, soy. Contains cheese made with animal rennet.
