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Bianchetto cream


Champignon mushrooms (Agaricus bisporus), bianchetto truffle (Tuber borchii Vitt.) 20%, olive oil, potatoes, parsley, salt.
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.