Tajarin are a symbol of Piedmontese culinary tradition. A thin sheet of egg pasta obtained from durum wheat semolina and fresh eggs, according to the ancient family recipe. Try them with a rich and full-bodied ragù or with a delicate seasoning of butter and truffle.
Soft cream with white truffles and grana padano.The intense flavor of the cheese make it an ideal ingredient to be served whit fresh and dry pasta, gnocchi, ravioli, tortelli. Ideal for stir risotto. Excellent on bread and croutons. Serve hot.
Tuber magnatum Pico
The whole white truffle can be used as the fresh truffle, allowing us to taste the white truffles out of season. It is exalted accompanied with ravioli, tortellini, potatoes, mashed potatoes and egg-based recipes.
Use the Le Ife’s slicer to get thin slices.
We suggest to use the product in addition with Antica Bottega del tartufo truffle dressing extra virgin olive oil