Parmesan cheese and Bianchetto truffle cream 80 gr
Specialties with Parmigiano Reggiano and Bianchetto truffle. Prepare the Specialità con Parmigiano e Tartufo sauce in a pan, drain the pasta, sauté for 1/2 minutes and add the Parmesan to complete the dish.
The Cream with Parmigiano Reggiano and Bianchetto Truffle is an authentic culinary delight that combines the richness of Parmigiano Reggiano DOP with the aromatic elegance of the Bianchetto truffle. This delicacy is presented in a practical 80 gram jar, ready to offer a real explosion of flavors in your kitchen.
The base of this cream is created with care, selecting high quality ingredients to ensure a creamy texture and extraordinary taste. The cream gives the cream a velvety softness, while the Parmigiano Reggiano DOP, made with milk, salt and rennet, adds a robust and complex flavour. The Bianchetto Truffle (Tuber borchii Vitt.) is a fascinating addition, present at 3%. Its subtle and refined aroma combines beautifully with the flavor of the Parmesan, creating a sophisticated taste experience. Cornstarch is used to give the cream stability, ensuring a smooth and pleasant texture on the palate.
To take full advantage of the qualities of this product, we recommend using an amount of 40-45 grams of cream per person. You can liquefy it by heating it in a pan for about a minute together with the pasta cooking water. This method allows the flavors to amalgamate optimally, creating a rich and tasty dish. This cream is ideal for enhancing the flavors of your favorite dishes. Its absence of gluten makes it suitable for different dietary needs. You will delight your palate with this Parmigiano Reggiano and Bianchetto Truffle Cream, transforming every meal into a high-class culinary experience.
Ingredients: cream, Parmigiano Reggiano DOP 5% (milk, salt, rennet), corn starch, Bianchetto truffle 3% (Tuber borchii Vitt.), salt, flavourings. Acidifier: E270. Origin of the milk: Italy.
Expiration date: 36 months.
How to use: To make the most of the product's qualities, we recommend using a quantity of 40-45 g of cream per person, liquefying it by heating it in a pan for 1 minute with the pasta cooking water.
Organoleptic characteristics: Appearance: solid Colour: cream tending towards white Odour: typical Taste: natural, typical and pleasant, marked with truffles Consistency: compact cream State: solid
Allergens: The product contains allergenic substances or products containing such components: milk. Does not contain gluten. Contains preservatives (E270).
Nutritional values per 100 g: Energy Kj 1361 / Kcal 330 Fats 33 g of which saturated fatty acids 24 g Carbohydrates 4,5 g of which sugars 1,5 g Fibers 0,5 g Proteins 2,9 g Salt 0,79 gr
|Weight :||0,080 kg.|