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 ravioli with ricotta and spinach; 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; sauté the pasta for a couple of minutes with the sauce, add the parmesan.
Appearance: liquid Color: varies from green to yellow Odor: characteristic of the truffle Taste: fruity, ripe Consistency: liquid State: liquid
