Gift box GUSTO TARTUFO

NET WEIGHT: Summer truffle dried 6g - Black truffle oil 175 ml - Risotto with truffle 230 gr - Summer truffle slices in oil 90 gr - Summer truffle butter 80 gr

BARCODE: 8056324991496

COLOR: 
Dried summer truffle: Black in the colour with wrinkled and thick skin.
Black truffle oil: Color yellow to green, typical of the extra virgin olive oil.
Risotto with truffle: Rice with notes of summer truffle slices ( Tuber aestivum Vitt. )
Summer truffle slices: Summer truffle (Tuber aestivum Vitt.) 50%, sunflower seed oil, salt, flavouring.
Summer truffle butter: Cream in the colour with notes of summer truffle slices.

INGREDIENTS: 
Dried summer truffle: Slices of summer truffle (Tuber aestivum Vitt.)
Black truffle oil:  Extra virgin olive oil, flavour.
Risotto with truffle: Ribe rice, summer truffle ( Tuber aestivum Vitt. ) 1.1% ( corresponding to the 4.5% of fresh truffle ), flavor. May contain traces of gluten, sesame and soy.
Summer truffle slices: Summer truffle (Tuber aestivum Vitt.) 50%, sunflower seed oil, salt, flavouring.
Summer truffle butter: Butter 88%, “Parmigiano Reggiano DOP” cheese, summer truffle (Tuber aestivum Vitt.) 5%, salt, potatoes, flavourings.

USEFULL INFORMATIONS:
Dried summer truffle: Ready to use on its own or integrated with fresh truffles or other sauces and cream made of truffle. Avoid overheating lest the truffle aroma will fade. Rehydrate dried summer truffles in warm water for 20 minutes. Strain and use the rehydration fluid too. Use a condiment for first pasta courses: pasta and rice; meats, fish, eggs, warm crostini and stuffings for meats and pasta courses.
Black truffle oil:  Ready to use either on its own or for adding to fresh truffles and other sauces. Use preferably cold. As a condiment for fillet of beef “carpaccio”, mayonnaise, first (pasta) courses, risotto, boiled vegetables, boiled fish and fish hors d’oeuvres
Risotto with truffle: Pour two glasses of cold water for each glass of Truffle risotto (230gr of risotto = 600ml of water). Add salt and bring to a boil. Since the water boils cook the rice for about 12 minutes, stirring occasionally. Before the liquid has completely absorbed, turn off the burner and add a little oil or a knob of butter. Reggiano Parmesan Cheese to taste.
For an even tastier Truffle risotto, pour the content of the jar into a pan and slowly bring the rice to cooking, adding vegetable stock from time to time. Then remove the pan from the heat and stir in adding a knob of cold butter and Reggiano Parmesan Cheese to taste.
It enhances the aroma and the scent of the truffle with the White Truffle Oil or the White Truffle Butter of Bernardini Tartufi.
Summer truffle slices: Ready to use on its own or integrated with fresh truffles or other sauces and cream made of truffle. Avoid overheating lest the truffle aroma will fade. Rehydrate dried summer truffles in warm water for 20 minutes. Strain and use the rehydration fluid too. Use a condiment for first pasta courses: pasta and rice; meats, fish, eggs, warm crostini and stuffings for meats and pasta courses.
Summer truffle butter: Ready to use. Add either plain butter or chicken stock and grated Reggiano Parmesan cheese to your liking. Avoid overheating lest the truffle aroma will fade. Use a condiment for first pasta courses: pasta and rice; meats, eggs and warm crostini.

TASTE:
Dried summer truffle: Slices of summer truffle (Tuber aestivum Vitt.)
Black truffle oil: Delicate flavour, enriched by the noble black truffle taste.
Risotto with truffle: The rice is enriched by the particurar truffle flavour notes.
Summer truffle slices: Delicate flavor, salted typical of the summer truffle ( Tuber aestivum Vitt. )
Summer truffle butter: Delicate and balanced flavor, salted notes conferred by the Parmigiano Reggiano DOP. The typical summer truffle flavor gives this product an extraordinary harmony.

PRESERVATION:
Dried summer truffle: Delicate flavor, salted typical of the summer truffle ( Tuber aestivum Vitt. )
Black truffle oil: 18 Months room temperature. Store at room temperature far from direct light and heat sources.
Risotto with truffle: 12 Months room temperature. Store at room temperature far from direct light and heat sources.
Summer truffle slices: 18 Months. Store at room temperature, far from direct heat and sun light sources.
Summer truffle butter: 30 Months room temperature. Store at room temperature far from direct light and heat sources. Once opened keep in the fridge at temperature 0/+4 C° and use within few days.

AVERAGE NUTRITIONAL VALUES PER 100 g:
Dried summer truffle: Energy 1286 Kj 312 Kcal / Fat 11,30 g (of wich satured 0 g ) / Carbohydrate 1,03 g ( of wich sugar 1,03 g ) / Protein 27,16 g / Fiber 48,56 g / salt 0 g
Black truffle oil:  Energy 3404 Kj 828 Kcal, Fat 92 g (of which saturated 14 g), (of which monounsaturated 69 g ), (of which polyunsaturated  9 g ), Carbohydrate 0 g (of which sugars 0 g), Protein 0 g, Fiber 0 g, Salt 0 g, Cholesterol 0 mg
Risotto with truffle:  Energy 1478 Kj 348 Kcal/ Fat 1.6 g (of wich satured 0.5 g )/ Carbohydrate 75.9 g (of wich sugar 0.5 g )/ Protein 7.2 g/ Fiber 0.7 g/ salt 0.002 g
Summer truffle slices: Energy 1286 Kj 312 Kcal / Fat 11,30 g (of wich satured 0 g ) / Carbohydrate 1,03 g ( of wich sugar 1,03 g ) / Protein 27,16 g / Fiber 48,56 g / salt 0 g
Summer truffle butter: Energy 2864,50 Kj 696,17 Kcal/ Fat 75.20 g (of wich satured 44 g )/ Carbohydrate 1,78 g (of wich sugar 1,07 g )/ Protein 2,80 g/ Fiber 0,15 g/ salt 1,22 g