White Truffle Balsamic Condiment
Categories: Balsamic Vinegars
The delicate flavour of the white truffle of Alba (in the Piedmont region) and cooked grapes are mixed together to obtain a straw yellow condiment with a special and intense perfume.
How to use:
Suitable to intensify the flavour of pasta like tagliolini or fetuccine with butter and Parmigiano Reggiano, ravioli filled with pumpkin and ricotta cheese, linguine with clams, crustacean and anchovies. Try also on Fassona tartare (beef meat) or veal ribs.
White truffle of Alba and cooked grapes
100 ml glass bottle.