Naturally produced with pastorised milk, salt, and truffle (tuber Aestivum) from Acqualagna, famous for truffle growth,
Can be conserved for more than 3 months at a temperature of +4/+8 c.

Truffles grow about 20cm underground, usually near oak trees. They are in season from October to late December. Their irregular knobbly, round shape conceals a pungent, earthy and delicious aroma and flavour. There are two main varieties, black and white. The black truffles mainly grow in Northern Italy, Tuscany and Piedmont. The white variety has a more delicate flavour.

No one has yet succeeded in cultivating truffles commercially, so they remain rare and expensive. They are sniffed out by trained pigs or dogs, that can detect their subterranean scent. In order to develop their full aroma and flavour, truffles must be left to mature, so truffle hunters often cover up those which the animals have unearthed (praying that nobody else will find their buried treasure) until they reach their full maturity.

HISTORY:

Truffles have been eaten since ancient times. They were a favourite dish of the ancient Egyptians. The Greeks and Romans believed them to have aphrodisiac properties, but in the Middle Ages they were thought to be manifestations of the devil. Louis XIV of France, however, subscribed to the earlier theory, and from his reign on, truffles were enthusiastically consumed by all those rich enough to afford this luxury food.

CULINARY USES:

Truffles can be eaten raw or cooked. White Piedmont truffles are usually served raw, shaved very thinly over fresh pasta, a fondue or eggs. They can be heated briefly in butter and seasoned with salt, white pepper and nutmeg. Black or white truffles are delicious with all poultry and white meat. A few slivers of truffle will add a touch of luxury to almost any savoury sauce. A classic rich Italian dish using truffles is Vincigrassi, sheets of fresh pasta layered with butter, cream, slivers of truffle, ham and chicken livers. It is a speciality of the Marches and the Abruzzi.

BUYING AND STORING:

If you are lucky enough to find a fresh truffle, use it as soon as possible, as the flavour is volatile. Brush off the earth and peel the truffle, keeping the peelings to use in a sauce. To give whole fresh eggs the most wonderful flavour, put them in a bowl with the truffle, cover and leave overnight; they will absorb the superb musty aroma.

Bottled truffles, either whole or sliced, are just as flavoursome, and an excellent way to enjoy their flavour is to use extra virgin olive oil scented with white truffle – just a few drops will transform any dish. Why not try tossing freshly cooked pasta in our wonderful white truffle butter, a veritable delight!