Castel Bolognese, in the Emilia-Romagna region of Italy

La Tartufata represents one of the prime products of Galeati Funghi e Tartufi; the sauce is made from mushrooms, olives, summer truffles (Tuber Aestivum Vitt) and spices mixed together in oil. The sauce is ready for use either by itself or diluted as wished with stock, extra virgin oil or cream. The sauce must not be overheated or overcooked to avoid the loss of the truffle's flavour.

champignon mushrooms, extra virgin olive oil, black olives, minced black summer truffle, capers, salt, pepper, white truffle flavouring

white truffle, mushrooms, black truffle, truffle