To make this product Longhi Tartufi has selected two raw materials that go very well together. The rice used is the Carnaroli quality that, due to its characteristics, is excellent for the creation of scrumptious risotto, to this was added the prized summer truffle or Tuber Aestivum Vitt; its intense aroma, is well suited to enhance the delicate flavour of the rice.
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: Rice with truffle should be eaten alone or combined with very light seasonings not to obscure the aroma of truffles. How to Eat: To make a great risotto start putting a saucepan with olive oil or butter, once oil has warmed up, add the rice and toast for a few minutes. Add the seasoning chosen and started to incorporate slowly the vegetable broth you have prepared earlier (about 1 litre) and continue to soak the rice until it reaches the desired softness. Before serving, stir in a little butter and parmesan or other cheese and serve immediately.
For a first course that will make you lose your head, Tasting Marche proposes Rice with Summer Truffle with the simple addition of Whole summer truffle shavings and and a glass of Lacrima del Pozzo Nuovo Superiore.