The tasty black truffle juice, obtained by direct extraction from the truffle during cooking, is “spherified” using a very sophisticated technique, i.e. made into small truffle-flavoured spheres or pearls, similar in colour and consistency to caviar.
It is a fantastic black truffle pearls, to be enjoyed like caviar on bread croutons and blinis or to garnish fresh and soft cheeses, hams and foie gras, fish fillets and carpaccio, vegetable soups and velvets, cheese fondues, eggs, potatoes, meat fillets and all dishes that go well with truffles.
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: 82% Water , 5% Truffle juice (Tuber melanosporum Vitt.), 8% Alginate, 3% squid ink, 1% salt, 1%flavouring.
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