Black truffle sauce
Short description: Lenzi black truffle sauce, is a sauce based on champignons mushrooms, porcini mushrooms, truffles, black olives and cuttlefish ink, ideal for seasoning pasta, but also for delicious meat-based main courses or rather for the preparation of delicious croutons, bruschetta and canapés.
Ingredients: champignons mushrooms (Agaricus bisporus), sunflower oil, summer truffle 5% (Tuber aestivum Vitt.), Black olives, porcini mushrooms (Boletus edulis and rel. Group), salt, sugar, pepper, NERO DI SEPPIA, flavorings, natural flavors.
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.
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.