Salsa al tartufo di Bagnoli Lenzi tartufi

Bagnoli truffle sauce

€9.90

Brief description: preparation based on Bagnoli black truffle, mushrooms, extra virgin olive oil, sunflower oil, black olives. Ideal as a condiment for croutons and fillings for appetizers, first and second courses, omelettes, bull's-eye eggs and for all truffle dishes.

Ingredients: cultivated mushrooms (Agaricus bisporus), Bagnoli truffle 10% (Tuber mesentericum Vitt.), Extra virgin olive oil, sunflower oil, black olives, salt, aroma.

Storage: once opened, keep in the fridge for a maximum of 7 days.

Distributed by: LENZI TARTUFI - Via B. Buozzi, 31 Bagnoli Irpino (AV), Italy.

Format

The truffle represents the maximum autumn expression, reigning undisputed on the tables of gourmets. It is known that since ancient times this precious mushroom was made gastronomic use by the Babylonians to the Egyptians. There is evidence of its presence in the diet of the Sumerian people who used it by mixing it with other vegetables.


The use of truffles in the culinary art was born at the court of the Marshal of Contades, in France, at the end of 1700 with the first truffled goose liver pate. This art has been enriched with new recipes and has spread especially in France and Italy. In Italy the regions best known for the presence of truffles are Piedmont, Umbria, Campania, Tuscany and Molise.


The truffle is an underground fungus that forms in the soil at a depth of 10 -50cm, assuming variable dimensions. They obtain all the nutrients necessary for their development from the roots of plants. This fruit is characterized by an external coating called peridium and by an internal pulp called gleba which when cut appears marbled due to the presence of chiaroscuro veins.
The dark veins constitute the fertile areas of the carpophore (fruiting body) and contain the spores, which are responsible for the reproductive function. It is made up of 95% water, fiber, mineral salts and organic substances supplied by the tree with which it lives in symbiosis. The shape depends on the characteristics of the soil in which it grows: a soft soil will favor the growth of a spherical-shaped truffle, while a hard soil will favor a lumpy shape.

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