The Truffle Caviar is made from the black winter truffle juice, which is obtained directly from the fresh truffle during the cooking. The tasty juice is then reduced in small pearls through a very sophisticated technique called "sferification". These pearls have the taste of the truffle but the same color and texture of the caviar.
The truffle slicers, in stainless steel or in olive tree wood, have a wave-like stainless steel blade. It is an essential tool for serving the truffle. It may also be useful to obtain thin slices of porcini mushrooms, vegetables in general and Parmigiano cheese to embellish your dishes.
Stelvio considers hunting truffles a passion and a hobby. When he finishes his work he goes to the woods and meadows with his dogs in search of truffles. Stelvio has helped establish the ‘’Associazione Tartufai di Alba.” They made this organization in order to protect the White Truffle in the region of Alba, Langhe and Roero. Long live the White Truffle of Alba.
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