Shave them over pasta, eggs, or risotto for an prompt burst of flavor, infuse them into sauces or oils for a subtle umami essence, or serve them thinly sliced black truffles and white olive oil truffle set atop your favorite meat or seafood dishes for an unforgettable experience. We suggest making an attempt on scrambled eggs, pasta or salads. Our version of truffle pasta contains not one, not two, however three different forms of truffle goodness. The rumor spread as far because the truffle market in Carpentras, Auguste Rousseau, a fresh black truffle tuber brumale trader, in 1847, purchased himself from Talon. Once heated, it is ideal to be unfold on warm toasted bread, to flavour omelettes and first courses, but at the same time as accompaniment to predominant programs made with meat and fish.
Benvenuto!
