Parmigiano Reggiano and White Truffle Cream - ilikeitalianfood
Di Iorio Tartufi

Parmigiano Reggiano and White Truffle Cream 180g

12,80€ 9,00€ Save 30%
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Very precious ingredients such as Parmigiano Reggiano and white truffle cream are combined in this sauce. Truffles are processed in a modern laboratory right after harvesting in Molise woods according to strictly traditional methods. The meticulous selection of raw material without the addition of artificial preservatives or dyes can guarantee the product's genuineness. Perfect match with pasta, rice and eggs.

  • Weight: 180g
  • Region: Molise
  • Ingredients: Parmigiano, cream, butter, flour, water, white truffle, salt
  • Storage temperature: 5 - 20° C
  • Storage: Keep in a cool and dry place. Once opened, cover the product with olive oil and keep refrigerated.
  • Shelf-life: 36 months

Nutritional Information per 100g

Energy: 1453 kj
Energy alt: 347 kcal
Fat: 32.7 g
- of which saturates: 18.4 g
Carbohydrates: 7.1 g
- of which sugars: 2.5 g
Protein: 5.9 g
Salt: 0.018 g

Allergens: Wheat, milk.

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Origin

Molise

Despite being a small region, Molise has preserved culinary traditions and defended and enhanced its specific product. The cuisine is very varied also thanks to the presence of excellent food products. Undoubtedly two of the most representative agri-food products of Molise are olive oil and truffles. Thanks to its uncontaminated nature, the land of Molise allows the cultivation of natural products in its fields treated according to ancient methods.

Producer
Di Iorio Tartufi

Di Iorio Tartufi is an Italian family-run company specialized in truffle hunting, processing and marketing. Throughout the year the company harvests different species of truffles (precious white truffle, black summer truffle, Bianchetto truffle and precious black truffle) into the wonderful centuries-old forests of Molise Region, which are the treasure chest of this ancient delicacy. Right after harvesting, truffles are partly selected and processed according to strictly traditional methods in a modern laboratory, in doing so perfectly combining tradition and innovation.

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