"White Truffle" - White Truffle-Flavored Condiment

Acetaia Malpighi's White Truffle Condiment is the result of the combination of the elegant Prelibato White Condiment and an infusion of prized white truffles. An explosion of refined and intense flavor, ideal for adding a gourmet touch to meat, fish, egg dishes, or simple risottos. A true masterpiece of Italian gastronomy.

Shelf Life: No expiry date. 10 Years is indicated by law.

€11,55

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

Format

The White Truffle Condiment it is produced using Prelibato White Condiment (link Prelibato) as a base, to which an infusion of white truffle is added, enhancing the final product and making it unique, capable of giving every dish an extra burst of flavor.

To create this condiment flavored with the highly prized white truffle, Acetaia Malpighi has drawn on its centuries-old experience in the production of Traditional Balsamic Vinegar of Modena PDO, and followed the same production techniques.

The result is an innovative condiment, made from excellent quality ingredients, which will bring new emotions to your cooking!

The aroma of White Truffle Condiment it goes well with dishes with very delicate and basic flavors that allow the truffle to be the real star of the dish. An excellent pairing would be with egg tagliolini or fettuccine dressed with butter and Parmesan cheese, Fassona beef tartare, pumpkin or ricotta tortelli, and veal cutlets.

For tips and recipes on how to use it, take a look at our Blo section

  • Appearance: Clear
  • Color: white
  • Aroma: Round and full
  • Flavor: sweet and sour, smooth, harmonious and fresh
  • Density: 1.22

We recommend storing it tightly sealed in a cool, dark place

Ingredients: Acetic acidified white grape must, white truffle infusion, natural white truffle aroma.

€11,55

Happy Customers, Authentic Flavors

Neil

Fishcreek, United States

Patrick

La Tour, France

Jean-Francois

Marseille, France

Dawson

Kilmany, United Kingdom

Karsten

Slangerup, Denmark

Curt

Egg Harbor, United States

Victor

Miami, United States

Tom

Ansonia, United States

Roberta of ParmaShop

Parma, Italy

Nicolae

Sinaia, Romania

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