Freeze-dried Alba winter black truffle lets you enjoy the distinctive earthy aromas and subtle peppery flavour of the highly-prized black winter truffle – also known as ‘black diamonds’ – at any time of year. Tartuflanghe’s innovative freeze-drying method extracts every last bit of moisture from the truffle slices, and preserves the truffle’s characteristic taste.
To taste the black truffle slices at their best, add them to a dish just before serving. Crumble a slice over creamy risotto, and wait 2-3 minutes to let the steam rehydrate the truffle and release its flavour.
For more perfect pairings, serve the Alba winter black truffle slices with egg pasta, potato dishes and cheese fondue.
Tartuflanghe was founded in 1980 by Domenica Bertolusso and Beppe Montanaro. They started their careers with a restaurant called ‘Da Beppe’ in Alba, Italy. The restaurant was considered something of a pilgrimage for mushroom and truffle lovers, and their passion for Italian truffles inspired them to create Tartuflanghe. In the beginning, Domenica and Beppe wanted to give people the opportunity to taste truffle even out of season. Over the years, Beppe’s creativity inspired a whole range of truffle products in celebration of the famous tuber.
The company name was Domenica’s idea – ‘tartuf’ from the Italian word for truffle (tartufo), and ‘langhe’ from the Langhe region of Italy where the truffles are found.
Ingredients: 100% dehydrated black winter truffle (Tuber melanosporum). 12.5g of fresh truffle per 2.5g of final product.
|Hermes Economy ?||£3.99|
|DHL Express ?||£6.99 (or FREE for orders over £75)|
|DHL Signature Required ?||£6.99 (or FREE for orders over £75)|
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.