The truffle is a fungus formed underground, highly valued as a flavoring condiment with an exquisite taste. It can be served in slices, crushed, or stewed, and is traditionally used to flavor white meats (chicken, turkey, rabbit, etc.) and cod, as well as enriching cannelloni, sausages, and pâtés. It is also highly recommended for adding a special touch to your rice dishes, pastas, pizzas, salads, and even desserts. Ingredients: Truffle (Tuber Indicum) and truffle juice Allergens: -