Ketchup al tartufo

Truffle ketchup sounds contradictory — but it's one of the most pragmatic ideas in Italian cuisine: the umami of the tomato meets the earthy aroma of the summer truffle. Tomatoes from 100% Italian cultivation form the base, while summer truffles ( Tuber aestivum ) provide a subtle, clearly recognizable truffle aroma without any artificiality.

This ketchup is at its best when grilled: with ribeye, lamb chops, or roasted root vegetables. It also works better than expected as a dip for fries or polenta wedges. A full-bodied Sangiovese or a Rosso di Montepulciano pairs perfectly with it—wines that can stand up to the sauce's spiciness.