Four Cheeses with Bianchetto Truffle

It goes well with all first courses and in particular with stuffed pasta such as tortellini, ravioli and in the creaming of risottos. Recommend using it diluted with milk or cream for your finger food.

HISTORY: From the Apennine woods of Acqualagna, the company collects truffles, the most precious wild fruit of these lands, and transforms them into refined gastronomic specialities to rediscover, every day on the table, the flavours of the Marche's culinary tradition. Acqualagna is now famous throughout the world as the Capital of the "Fresh Truffle all year round", a real world crossroads for truffle production, trade and tasting: only Acqualagna can boast such a diversified territorial collection of the 9 existing types of truffle. Not only that, the Magnatum Pico of Acqualagna, together with that of Alba, is the only one to enjoy a denomination of origin: the prized white truffle can only be from Alba or Acqualagna.

INGREDIENTS: Sterilized Bianchetto truffle (Tuber Albidum Pico) 10%, Cream, Fontal cheese, Parmigiano Reggiano cheese, Pecorino cheese, Gorgonzola cheese.

ALLERGENS: milk.