Pure white truffle cream
Brief description: ideal product as a condiment for croutons and fillings for appetizers, first and second courses, omelettes and as a base for all truffle dishes. To make the most of the qualities of the product, it is recommended to use a quantity of 5 / 7g of cream per person, using it directly on the plate.
Ingredients: 70% white truffle (Tuber magnatum Pico), sunflower oil, salt, aroma.
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, fibers, 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.