The ancient Romans, who most often baked them in red wine, searched for truffles and ate them with gusto. The most common type, black truffle, is used to flavor pasta, risotto, omelets or foie gras.
Artichoke spread with summer truffle - 100g
Tartinable d'artichaut à la truffe d'été
Enjoy this original recipe of artichoke mixed with the softness of summer truffle in...
Boudins de Toulouse with truffles from Périgord
Petit Boudins de Toulouse avec Truffes du Périgord
Delicious small candied sausages that diffuse into your palate all the...
Confit of onions with truffle (1%) 90g
Confit d'oignons à la truffe
Here is the perfect accompaniment to your goose or duck foie gras: thin slices of caramelized onion with a...
Olive oil with black truffle
Huile d'olive 97,5%, truffe noire 1,5% ( Tuber melanosporum), arôme 1%.
For most gourmets, this olive oil-based and black truffle product will...
Rural pork terina with truffle juice from Perigordu 180g
Terrine campagnarde au jus de truffes du Perigord
Here is a rural terina that will not leave you indifferent. Because...