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.