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.
To be tasted with egg noodles (tagliolini or fettuccine), butter and Parmesan cheese, linguine with tellina clams, crustaceans, fassona (veal sirloin) tartare, tortelli filled with pumpkin or with ricotta cheese, anchovies, bagna cauda (hot dip based on anchovies, olive oil and garlic), veal ribs.
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