Extra virgin olive oil with white truffle

To make the most of the qualities of the product, it is recommended to use a teaspoon of oil per person. It is ideal as a condiment for croutons and fillings for starters and main courses, omelettes and in any case as a base for all truffle dishes.

Recipe for Ravioli Tartufati for 4 people: 250 g of ricotta and spinach ravioli; 100 g of cultivated mushrooms; 1 tablespoon of truffle oil; Parmesan to taste Cook the mushrooms in a pan, add 1 tablespoon of Truffle oil; go over the pasta for a couple of minutes with the sauce, add the parmesan. Recipe for Strangozzi with summer truffle for 3 people: 250 g of Strangozzi with truffle; 1 jar of Summer Truffle 50 g; Extra virgin olive oil. Grate the truffle in a pan, add the extra virgin olive oil and the preserving liquid from the jar, add salt and heat for a couple of minutes, drain the pasta and put it back in the pan for another 2 minutes.

Appearance: liquid Color: varies from green to yellow Odor: characteristic of the truffle Taste: fruity, ripe Consistency: liquid State: liquid

Glass bottle.