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Cream of chickpeas blacks and handcrafted truffles with truffle from the Matese Regional Park. Chickpeas by black skin and yellow inside hook-shaped richer in fiber and iron than ordinary chickpeas. Package: glass jar - 95 gr
The red sauce with white truffle is prepared by adding the tomato pulp and all the other ingredients to the previously fried onion. The mixture is then cooked for a few minutes to mix everything homogeneously. Ideal for preparing tasty first courses. Ingredients:Tomato pulp, olive oil, onions, salt, sugar, basil, white truffle 0,1%, flavouring
The egg tagliolino with truffle is a pasta with a unique flavor, ideal for the preparation of pasta dishes with meat sauces. A tasty Piedmontese specialty to taste. Ingredients: durum wheat semolina, eggs and summer truffle Tuber aestivum Cooking time: 5 minutes
The Tartufata by Casa Iuorio is a patè prepared with champignon mushrooms and black truffle from Colliano enriched with extra virgin olive oil. It can be used both to give a touch of refinement to a first course and to enrich dishes based on meat and fish.
The Paté of asparagus and truffle of Casa Iuorio is a cream prepared with fresh asparagus and black truffle from Colliano, enriched with extra virgin olive oil. Ideal for the preparation of a first course with mountain flavor and scent or to season delicious bruschetta.
The cream of Caciocavallo Podolico cheese and White Truffle is a delicacy rich in flavor and taste, delicate and with the unmistakable scent of truffles. Ideal for the preparation of first courses, bruschetta and canapes.