Ingredients: 350g durum wheat Pennette pasta 1 jar of Summer Truffle Sauce 80g 125g cream Parmesan cheese to taste Preparation: Mix in a saucepan the
Ingredients: 350g durum wheat Pennette pasta 1 jar of Mushrooms and Truffle Sauce 80g 125g cream Parmesan cheese to taste Preparation: Mix in a saucepan
Ingredients: 250 g Tagliatelle egg pasta 1 jar of White Truffle Cream g 80 60 g butter Parmesan Cheese to taste Preparation: Melt butter with
350 g polenta 2 tsps. Rock salt 1,5 l water Pour the Polenta in a large saucepan of salted cold water, bring to a boil
1 pack of rice 350g 2 tsps. rock salt 60 cl water Boil the rice in salted water for about 20 minutes.
Main Course Ingredients: 3 Tbsps. butter 1 cup cream 4 fillets of beef meat 1 Tbsp. Porcini mushroom cream Salt and pepper Preparation: Melt the
Ingredients: 6 eggs 1 jar of Bianchetto truffle slices 50g Extra virgin olive oil Preparation: While cooking the omelette, pour the jar contents into the
Ingredients: 700g veal escalope 100g béchamel sauce 1 jar of Summer Truffle Slices 50g Preparation: In a non-stick pan make a sauce with the béchamel,
Pasta Dish Ingredients: Garlic Rosemary Sage Butter Toma cheese 250g Tagliatelle egg Pasta 30g Summer Truffle Preparation: Cook the tagliatelle egg pasta. Drain the pasta,
Appetizer Ingredients: 2 Tbsps. butter 3 eggs 2 Tbsps. Grated Parmesan cheese 20g Summer Truffle (tuber aestivum) salt and pepper Preparation: break the eggs in