Tartuflanghe Pure 99% White Truffle Puree, 30g
Description
Pure 99% white truffle puree is an indulgent way of enhancing tagliarini pasta, mushroom risottos or grilled cheese sandwiches. This highly concentrated white truffle puree is combined with extra virgin olive oil and a little salt to offer a very pure, pungent flavour.
Try spreading a little puree over slices of sourdough and topping with grated cheese before sandwiching together and frying in butter for a rich breakfast, lunch or dinner.
Explore our full range of truffles here.
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. Over the years, Beppe’s creativity inspired a whole range of products with their own twists on regional specialities.
Ingredients: White truffle (tuber magnatum pico) 99%, extra virgin olive oil, salt, natural flavour.
Storage: Keep in a cool and dry place. After opening, keep in the fridge (+4°C) and use within 3 days.
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Origin: Italy
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Size: 30g
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Best before: 30 April 25
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SKU: FC0041
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Minimum shelf life: 3 months
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Categories:
Italian Food & Ingredients Special Offers Spring Tableware Tartuflanghe Truffles Vegan Food & Ingredients Vegetables
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
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.