Description
The white truffle is a rarity that only appears fresh for a short period of the year, which often leaves fans searching for an authentic experience out of season. The “White Selection” gift pack solves this challenge by giving you constant access to intense aromas in different textures. You no longer have to wait for autumn; this set allows you to create dishes that exude prestige and the scent of the Istrian forests at any time, with professional precision, whether you are preparing risotto, pasta or carpaccio.
- The pinnacle of gourmet prestige: The white truffle is a global symbol of luxury, which makes this set the most impressive gift for VIP business partners or important life anniversaries.
- Complete texture profile: The combination of chopped and ground truffles allows you to manipulate both the taste and the visual impression of the dish – from tiny aromatic particles to concrete pieces under the teeth.
- The culinary power of white truffle: Unlike the standard versions, the white truffle from this set provides a softer, more velvety base that is perfectly kissed with butter and Parmesan cheese.
- A large supply of liquid gold: With a 250ml bottle of premium white truffle oil, you are equipped for months of creative cooking, because just a few drops are enough to transform the entire plate.
- Exclusivity in every milligram: Each product in the package contains a high proportion of noble truffle, preserving the specific, sweet-garlic aroma that makes the white truffle unique.
White Selection brings the elite of Istrian products in one package:
- Chopped white truffle (80g): Whole leaves and pieces preserved for a superb texture on pasta or meat.
- Ground white truffle (80g): An intense paste that instantly combines with sauces and creams.
- Olive oil with white truffle flavor (250ml): Large package based on extra virgin olive oil.
- Tartufata with white truffle (180g): A rich, luxurious base for the finest risottos and fugues.
- Packaging: Specially designed, luxurious Tartufi Istria gift box.
