Truffle Porcini Sauce

5.99 EUR
Categories: Coulis

We vacuum-cook the porcini at a low temperature to eliminate its moisture content, thus obtaining an excellent, condensed and natural aroma.

Then we add the burgundy truffles to the pot and repeat the process, until the truffle and porcini taste comes together as one.

The result is a special blend that finds its place on toasts, meat dishes or pasta.





We vacuum-cook the porcini at a low temperature to eliminate its moisture content, thus obtaining an excellent, condensed and natural aroma.------Then we add the burgundy truffles to the pot and repeat the process, until the truffle and porcini taste comes together as one.The result is a special blend that finds its place on toasts, meat dishes or pasta.

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