Truffles

The thin slices of truffles are made from intact whole truffles and preserved in extra-virgin olive oil. This carpaccio is very suitable for seasoning pasta, risotti, meat and fish.

80 gr

Artisanal product from Molise, Italy.

The minced black truffle is preserved in extra-virgin olive oil. Easy to use, it will make your meals unique and prestigious. Truffles go perfectly with pasta, risotti, meat and fish dishes.

80 gr

Truffle cream is made from mushrooms, black summer truffle (5%) and extra virgin olive oil. Enjoy on toasted bread, bruschetta or pizza.

This cream is prepared with vegetable broth, Caciocavallo (cow's cheese), white truffle and extra-virgin olive oil. You will take full advantage of it by seasoning it with pasta (for example tagliatelle with prawns), risotti or even meat and fish.

50 gr

The black truffle butter will add a fine and delicate touch to your pasta dishes, in broth or on meat. It is also very popular on small sandwiches as a starter.

This cream can be enjoyed on toasted bread or bruschetta, but also with an omelette, pasta or lasagne (asparagus and mozzarella). You can also use it to season cold vegetables.

90 g

Lightly spiced cream with black truffle and extra virgin olive oil. Try this delicate cream with a hint of spice on toasted bread, bruschetta or an omelette. To enjoy "Piccantella" in a different way, you can also enjoy it as a pesto in pasta dishes or as an accompaniment to meat.

90 gr

This cream is to be enjoyed on toast or bruschetta but also with omelette, pasta or lasagna (artichokes and mozzarella). You can also use it as seasoning in cold dishes made of seasonal vegetables.

90 gr

Porcini mushrooms harvested in the countryside of Molise and dried in a traditional way.

Suggestions for use: ideal in risotto type dishes or with tagliatelle.

Quality extra virgin olive oil flavoured with white truffle.

60 ml

Suggested use: to delicately enhance the flavours of pasta dishes, risotto or pizza.

Honey with white truffle from Molise.

Suggestions for use: as an accompaniment to cheeses such as sheep's milk or provolone.