OUR HANDICRAFT PRODUCTS
According to the season that characterises each product, Fungo&Tartufo selects only the best truffles: white, black or bianchetto (grayish truffles), you will always find the fresh truffles that best suit your recipes.
Our product range is completed by whole preserved truffles in brine and truffle carpaccios, cut into strips.
Each of our truffle cream sauces has its own character, provided by the type of truffle it is prepared with; however, the way you use them in cooking is pretty much the same: since long heating tends to drive some aromatic compounds of the truffles, it is better to add the cream little by little at the end of the cooking process, in order to obtain the aromatic nuance that you prefer (which can be more or less intense). Our creams are perfect to enrich pasta, rice, meat, savoury fillings.. also, we suggest to try them over unusual and rewarding canapés that will turn into a pleasant surprise for your guests.
Our sauces can be spread on toasted bread or mixed with other ingredients as a complement for tasty appetisers. However, we also suggest to try them as a seasoning that will give a refined touch to your main courses: just heat a knob of butter or a little olive oil with cream or ricotta cheese and add a spoonful of sauce. Toss to coat and the sauce is now ready to embrace pasta, gnocchi or ravioli.
Our seasonings should always be used “a crudo” (without cooking), or very slightly cooked in order to preserve their aroma.
Flavoured olive oil is used to enhance salads, meat dishes, sauces and bruschetta.
You can also stir truffle butter into your risotto at the end of the cooking process.
PASTA, RICE AND POLENTA
Simple plain pasta will become a delicious dish thanks to truffles and porcino mushrooms, seasoned with oil or butter and cheese to taste, or alternatively by adding some cream or ricotta cheese for a further enriched flavour. Coloured pasta (with vegetables) is very versatile and can be perfectly used with different types of sauces, especially the rustic ones.