To think that today it is still possible to keep sliceing truffle by hand, for us it is not just a way to raise quality standards in the culinary sector, but a real romantic gesture. We think that the only way to cook a good dish is to have an high quality raw material.
Tartufo nero estivo (tuber aestivum vitt.) min 60%, olio di semi di girasole, olio extravergine di oliva aromatizzato, sale.
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