The Bianchetto Truffle or Marzuolo could be the step brother of the selected White Truffle, this is not mean that this kind of truffle has not its own characteristics, first of all this product is really appreciated by truffle lovers. Its taste is really strong with a little bit spicy notes; it could be an interesting ingredient for your recipes. In this special puree the percentage of tuber on the entire product is 10%. As like in the other products of Longhi Truffle, you can taste the real truffle and not only the flavour. This is the real value of this delicious sauce.
Truffles are very abundant in the upper valley of Metauro and have always been considered the kings of the culinary arts; that is why the places where truffles grow are carefully kept secret by collectors. The history of Longhi Tartufi began in the '60s in Urbania, where Domenico Longhi opened a small truffle industry by capturing the collection of “the tartofaner”. Some of these "jewels" were processed and shipped to big cities such as Rome, Milan and Genoa. The small family business has gradually grown over the years, and it continues to increase thanks to the hard work and dedication of the new generations. Showing great love for the land and indissoluble attachment to tradition, Longhi Tartufi gives special attention to the selection of truffles, to offer consumers high quality products processed according to traditional family recipes.
General Information: Truffle Sauces are delicious both au naturel and added to meals during the final stage of cooking. How to eat: Great spread on toasted bread or canape to serve delicious appetizers. Perfect for season pasta: just slightly heat them up in a pan with the addition of a drop of pasta cooking water, to make them more fluid. Once cooked and drained pasta, according to the specific cooking suggestions, add it to the truffle cream chosen and blended for a few minutes over medium heat.
Cream 55%, potatoes Parmigiano Reggiano cheese, butter, Bianchetto truffle 10%, salt.