A creamy blend of mushrooms, walnuts and green olives, lifted by the distinctive aroma of white truffle.
Rich yet refined, this pâté brings a sense of occasion to delicate canapés, leisurely lunches and beautifully finished pasta.
Ideal for elevating pasta, risotto, eggs, sauces, and refined savoury dishes.
Pleurotus mushrooms, extra virgin olive oil, walnuts, green olives, white truffle (Tuber magnatum Pico), salt, flavouring.
Summer truffle meets the savoury richness of mushrooms, black olives and artichokes in a creamy, aromatic pâté.
A generous spoonful brings depth and warmth to the table, from an inviting bruschetta to a comforting bowl of risotto.
Gently warm and stir into pasta, risotto or a cream sauce near the end of cooking.
Spread directly onto toasted bread, or fold into mashed potatoes for a rich, savoury accompaniment.
Mushrooms (Agaricus bisporus), extra virgin olive oil, black olives, artichokes, summer truffle (Tuber aestivum Vitt.), salt, spices, flavouring.
Fine slices of truffle preserved in oil offer an elegant finishing touch, combining earthy aroma with delicate texture.
Layered over a dish, they create a beautiful presentation and an invitation to savour every bite.
Fine slices of truffle preserved in oil offer an elegant finishing touch, combining earthy aroma with delicate texture.
Layered over a dish, they create a beautiful presentation and an invitation to savour every bite.
Summer truffles (Tuber aestivum Vitt.), extra virgin olive oil, salt, flavouring.
Finely minced summer truffle in olive oil brings woodland flavour into every spoonful.
Its delicate texture blends effortlessly into sauces and fillings, giving familiar recipes the depth and character of a thoughtfully prepared Italian meal.
Stir into warm butter, cream sauces or risotto towards the
end of cooking.
Mix into soft butter for finishing grilled meat, or fold into a mushroom filling for fresh ravioli.
Summer truffle (Tuber aestivum Vitt.), extra virgin olive oil, salt, flavouring.
Preserved whole in its natural juice, summer truffle offers delicate earthy and hazelnut notes with the freedom to create.
Slice, grate or finely chop it to bring texture, aroma and an elegant flourish to your signature dishes.
Slice thinly over pasta and eggs, or finely chop into sauces and fillings.
Add near the end of cooking, and use a little of the preserving juice to enrich a risotto or sauce.
Summer truffles (Tuber aestivum Vittadini), water, salt, flavouring.
Italian extra virgin olive oil meets the earthy character of summer truffle, with gentle woodland and hazelnut notes.
A finishing drizzle adds aromatic depth to a rustic plate of pasta, roasted vegetables or a freshly baked pizza.
Drizzle sparingly over mushroom pasta, roasted potatoes, pizza or grilled meat after cooking.
Start with a few drops and taste before adding more to keep the flavours balanced.
Italian extra virgin olive oil, summer truffle (Tuber aestivum Vitt.), flavouring.
The distinctive fragrance of white truffle gives extra virgin olive oil an expressive, elegant character.
Just a few drops bring an aromatic flourish to delicate dishes, making a simple meal feel beautifully considered.
Finish buttered pasta, creamy risotto, soft eggs or potato purée with a few drops just before serving.
Add off the heat and pair with gentle flavours that allow its aroma to unfold.
Extra virgin olive oil, white truffle (Tuber magnatum Pico), flavouring.
Tuber borchii Vittadini / Tuber albidum Pico
Small in size and bold in character, Bianchetto offers a distinctive, pleasantly garlicky aroma.
Its lively personality brings an expressive touch to simple Italian cooking, inviting you to discover another side of the truffle.
Shave sparingly over warm tagliatelle, creamy polenta or eggs.
Taste before adding more, and keep additional garlic and strong seasonings restrained so its distinctive character remains balanced.
Tuber Aestivum Vitt.
Delicate mushroom and toasted hazelnut notes make summer truffle a graceful companion to seasonal cooking.
Known in Italy as Scorzone, its firm texture and gentle woodland aroma bring understated elegance to everyday pleasures.
Shave generously over fresh pasta, burrata, omelettes or warm potatoes.
Add at the end of preparation and use light dressings or simple sauces that allow its subtle flavour to shine.
Tuber Melanosporum Vittadini
Deep woodland notes, cocoa and roasted hazelnut give this prized winter truffle its distinctive character.
Its elegant, lingering aroma brings richness to carefully composed dishes, from fresh pasta to a beautifully finished roast.
Finely chop and gently warm in butter or cream before folding into pasta, risotto or sauces.
Reserve a few thin slices to finish the dish, adding another layer of aroma at the table.
Tuber uncinatum Chatin
The richness of autumn woodland, captured in a truffle.
With inviting notes of porcini and hazelnut, Uncinato brings aromatic depth to comforting dishes, turning a warming risotto or handmade pasta into something memorable.
Fold finely grated truffle into warm risotto, potato purée or a butter sauce just before serving.
Pair with mushrooms, eggs and mild cheeses, using gentle warmth to release its fragrance.
Tuber Magnatum Pico
A treasured expression of Italian gastronomy, white truffle captivates with its intense, complex fragrance.
Shaved at the table, it transforms the simplest ingredients into a dish worthy of a special occasion.
Shave finely over warm buttered pasta, risotto or softly cooked eggs just before serving.
Add after cooking to preserve its delicate aroma, and keep accompanying flavours simple.
Discover our collection of fresh truffles, pantry favourites and aromatic olive oils.
Explore our collectionA creamy blend of mushrooms, walnuts and green olives, lifted by the distinctive aroma of white truffle.
Rich yet refined, this pâté brings a sense of occasion to delicate canapés, leisurely lunches and beautifully finished pasta.
Ideal for elevating pasta, risotto, eggs, sauces, and refined savoury dishes.
Pleurotus mushrooms, extra virgin olive oil, walnuts, green olives, white truffle (Tuber magnatum Pico), salt, flavouring.
Summer truffle meets the savoury richness of mushrooms, black olives and artichokes in a creamy, aromatic pâté.
A generous spoonful brings depth and warmth to the table, from an inviting bruschetta to a comforting bowl of risotto.
Gently warm and stir into pasta, risotto or a cream sauce near the end of cooking.
Spread directly onto toasted bread, or fold into mashed potatoes for a rich, savoury accompaniment.
Mushrooms (Agaricus bisporus), extra virgin olive oil, black olives, artichokes, summer truffle (Tuber aestivum Vitt.), salt, spices, flavouring.
Fine slices of truffle preserved in oil offer an elegant finishing touch, combining earthy aroma with delicate texture.
Layered over a dish, they create a beautiful presentation and an invitation to savour every bite.
Fine slices of truffle preserved in oil offer an elegant finishing touch, combining earthy aroma with delicate texture.
Layered over a dish, they create a beautiful presentation and an invitation to savour every bite.
Summer truffles (Tuber aestivum Vitt.), extra virgin olive oil, salt, flavouring.
Finely minced summer truffle in olive oil brings woodland flavour into every spoonful.
Its delicate texture blends effortlessly into sauces and fillings, giving familiar recipes the depth and character of a thoughtfully prepared Italian meal.
Stir into warm butter, cream sauces or risotto towards the end of cooking.
Mix into soft butter for finishing grilled meat, or fold into a mushroom filling for fresh ravioli.
Summer truffle (Tuber aestivum Vitt.), extra virgin olive oil, salt, flavouring.
Preserved whole in its natural juice, summer truffle offers delicate earthy and hazelnut notes with the freedom to create.
Slice, grate or finely chop it to bring texture, aroma and an elegant flourish to your signature dishes.
Slice thinly over pasta and eggs, or finely chop into sauces and fillings.
Add near the end of cooking, and use a little of the preserving juice to enrich a risotto or sauce.
Summer truffles (Tuber aestivum Vittadini), water, salt, flavouring.
Italian extra virgin olive oil meets the earthy character of summer truffle, with gentle woodland and hazelnut notes.
A finishing drizzle adds aromatic depth to a rustic plate of pasta, roasted vegetables or a freshly baked pizza.
Drizzle sparingly over mushroom pasta, roasted potatoes, pizza or grilled meat after cooking.
Start with a few drops and taste before adding more to keep the flavours balanced.
Italian extra virgin olive oil, summer truffle (Tuber aestivum Vitt.), flavouring.
The distinctive fragrance of white truffle gives extra virgin olive oil an expressive, elegant character.
Just a few drops bring an aromatic flourish to delicate dishes, making a simple meal feel beautifully considered.
Finish buttered pasta, creamy risotto, soft eggs or potato purée with a few drops just before serving.
Add off the heat and pair with gentle flavours that allow its aroma to unfold.
Extra virgin olive oil, white truffle (Tuber magnatum Pico), flavouring.
Discover our Italian truffle specialties, crafted to bring exceptional flavour to your table.
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