Fresh Black Winter Truffle from the Langhe

Prized black truffle is the other great expression of the Piedmontese winter. Its dark, warty rind holds compact flesh with fine light veining and an elegant aroma of undergrowth, cocoa and dried fruit.

In the kitchen it is generous and versatile: it shows its character best on warm, simple dishes such as fresh pasta, risotto, eggs, fondue, delicate meats and butter sauces.

Each truffle is unique in shape, weight and internal pattern. A rare ingredient, chosen to turn an essential dish into an extraordinary moment.