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White truffle souce

50g - 90g - 180g - 500g

Cream (cream (milk), stabilizer: carrageenan), Grana cheese (milk, salt, rennet, preservative: lysozyme-egg protein), wheat flour, white truffle 3% (Tuber magnatum Pico), Bianchetto truffle 2% (Tuber Borchii Vitt.), butter (milk), vegetable stock (celery), salt, flavouring.
Category: Cream

Ready for use in Antifood, appetizers, first and second flat. The summer truffle in the known truffle sauce is accompanied with champignon mushrooms or the debris sauce with asparagus or artichokes in a mix of Flavouring flavour and well absorbed flavour.
The white truffle is merged with porcini or in the queen white truffles sauce for a cream that meets the most delicate palates.