Specialty with Parmigiano Reggiano and Tartufo
Giuliano Tartufi from Scheggia in Umbria combines two of the most renowned ingredients in Italian cuisine in this cream: Parmigiano Reggiano and Bianchetto truffles ( Tuber borchii ). The result is a delicate spice paste concentrate that can be easily incorporated into many dishes.
The cream is spreadable and thick, with a mild truffle aroma carried by the nutty, salty Parmesan. Not an overpowering truffle scent—more of a subtle background note.
On fresh pasta, stirred into risotto, or as a base for a quick truffle sauce. Also goes well on crostini or with steamed white fish. Wine pairing: a dry Verdicchio or a light Pinot Blanc from Alsace.
Nutritional values per 100 g
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Giuliano Tartufi® – a passion that became a life's work. As early as the 1980s, the young Giuliano Martinelli would venture into the forest with his dog to hunt for truffles. In 1991, he took the plunge: from then on, he dedicated himself entirely to hunting and selling fresh truffles. From a small laboratory in Pietralunga, a company emerged that carries the Italian truffle tradition to the world. Today, Giuliano Tartufi® exports to many countries – with fresh truffles and exquisite specialties. The symbol: a ring of truffles. A promise of an eternal connection with this special treasure of nature.
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