Truffles are the "fruit of the soil" and are very specific to a small number of areas in the central Umbria or the northern Piedmont regions. They are extremely difficult to cultivate and as such are considered an exclusive ingredient, with the rarer white truffle limited to just a few areas in Piedmont. Best grated very subtly over risotto and pasta dishes, red meat fillets or quite simply over fresh eggs to bring out the best of this very unique ingredient.

The sauces that we have selected add a hint of truffle to a base mushroom and / or olive cream, and are ready to use with pasta, rice or as an accompaniment to most meat dishes. Suggestions are included with each item.

The truffle flavoured olive oil should be used as a dressing to suit individual tastes when serving any dish, and is ideal when added to risotto, tagliatelle pasta, eggs, fondue, "Carpaccio" (raw beef slices with oil and parmesan dressing), and salad.

Further information and suggestions are included with each item.

For hot dishes, Cognà grape must chutney is an ancient gastronomic speciality from Piedmont made from grape must combined with a wide variety of fruits such as apples, pears, walnuts, hazelnuts, and figs. The ingredients are mixed together and the sauce is cooked slowly for many hours as traditional recipes suggest.
It makes for an ideal accompaniment to cheeses, boiled meats, polenta, and is also an excellent spread on bread and toast.

For the sweeter side, Moscato Wine cream is made using the moscato grape that is typically used to produce sweet dessert wines, and is an excellent dessert cream ideal for topping your cakes, biscuits, fresh fruit or Italian panettone.