A Tuscan-style truffle sauce: mushrooms chopped fine, olive oil, black olives and summer truffle. It is ready to use, warm or cold.
Half the jar is mushroom, which gives it substance and keeps it from being only an aroma. It is the cheapest honest way we know to put truffle on a plate.
Artisan de la Truffe is a Paris house that works only with truffle. Each preparation is made by the specialist producer best placed for it, which is why the countries change from one jar to the next. This sauce is made in Italy, in the Tuscan manner.
Spread on toasted bread for crostini, or stirred into pasta with a spoon of cream and gently warmed. It is also very good folded into scrambled eggs at the last second.
size — 180g
