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La Biblioteca del Gusto

Volume 8 · Seasoning

Umbrian Black Truffle Seasoning

08

The richest volume in the series: nine ingredients, from Sicily to Piedmont. Trapani salt, Piedmont hazelnut, herbs, garlic, lemon and Umbrian summer truffle. Use it on meat, eggs, buttered pasta.

Umbrian Black Truffle Seasoning
Before you start
1 pinch at the end of cooking on grilled meats, scaloppine, sliced steak, roast chicken, sunny-side eggs, omelettes, bruschetta with EVO oil and fresh or aged cheeses. For pasta: 1 tsp in 2 tbsp EVO oil or melted butter on pasta cooked in UNSALTED water.

The story

In the kitchen, truffle is often a special-occasion gesture. This volume tries to bring it into ordinary days: a sliced steak, a frittata, a plate of tagliatelle.

Truffle alone is not enough for that. It needs a base to support it. That is why the blend brings together ingredients from all over Italy.

The origin

The truffle is Tuber aestivum, the Umbrian summer truffle, harvested from late May to August. It is present at 0.3%, with natural flavourings.

The hazelnut is the Tonda Gentile Trilobata from Piedmont, a hill variety with a fine, lingering aroma. The rosemary comes from the Monregalese, in the province of Cuneo. The garlic from the Valle dell'Ufita, in Irpinia. The oregano from Sicily, the salt from Trapani. The rice flour is Italian and gives the blend body.

Condimento al Tartufo Nero d’Umbria: gli ingredienti in cucina

The character

Rounded and fragrant. The hazelnut softens, the herbs add freshness, the truffle leaves a note of undergrowth. On pasta, stir it into oil or melted butter, off the heat.

The quality

All the ingredients are Italian, with their origin stated. The label shows the percentages, including that of the truffle, and the nutritional values. Contains nuts.

The recipes

Tagliatelle with Butter and Truffle

Tagliatelle al Burro e Tartufo
Truffle pasta in its most immediate form.
Servings
4

Ingredients

  • 350g fresh tagliatelle
  • 50g butter
  • 1 heaped pinch Vol.8
  • Grated parmesan

Preparation

  1. Cook the tagliatelle in unsalted boiling water.
  2. Melt the butter in a pan.
  3. Drain the pasta and toss in the butter.
  4. Add Vol.8 and parmesan, toss and serve.
Uova al Tegamino al Condimento di Tartufo
A quick breakfast or dinner, with real character.
Servings
2

Ingredients

  • 4 eggs
  • Butter or olive oil
  • 1 heaped pinch Vol.8
  • Toasted bread

Preparation

  1. Heat butter in a non-stick pan.
  2. Crack the eggs in over low heat.
  3. Cook to your liking.
  4. Sprinkle with Vol.8 and serve with toast.
Inside the volume

Ingredients,
with their origin.

Produced in Italy with 100% Italian ingredients. Ingredients: Trapani sea salt, Tonda Gentile Trilobata HAZELNUTS from Piedmont, Italian rice flour, natural flavourings, Italian garlic, Italian rosemary, Italian lemon, Sicilian oregano, Italian truffle (Tuber aestivum Vitt.) (0.3%).
Confezionato in uno stabilimento che utilizza anche sedano, senape, sesamo e solfiti. Valori nutrizionali medi per 100 g: Energia 325 kcal / 1362 kJ; Grassi 14,7 g; di cui saturi 1,23 g; Carboidrati 43,7 g; di cui zuccheri 3,17 g; Proteine 6,49 g; Sale 20,9 g.
For complete information, refer to the product label.
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