Fettuccine al tartufo

The Az.Agr. La Spora has been dedicated for generations, with passion, to truffle hunting in the land of Abruzzo, on the border between Abruzzo and Molise, land of Apennine truffles: this is where Fettuccine al tartufo is born. A specialty made with summer truffle (tuber aestivum vitt.): for lovers of truffle in recipes. We thought of those who have little time to dedicate to cooking but don't want to give up the pleasure of a plate of truffle risotto Fettuccine al tartufo Our fettuccine are artisanal egg pasta made with a bronze die. With truffle added directly to the dough. Made with durum wheat semolina, egg and summer truffle (Tuber Aestivum Vitt.). The perfect combination where the flavour of truffle is enhanced by the eggs and durum wheat semolina. To enjoy them and best appreciate their flavour, we recommend preparing simple, not overly elaborate recipes with the fettuccine. Just sauté them with extra virgin olive oil and a clove of garlic to make them tasty. If you prefer, they will be perfect with a knob of butter and a sprinkling of Parmigiano Reggiano. Enjoy your favourite dishes at any time of year: we don't add preservatives to our preparations. We use effective alternative preservation techniques that are, at the same time, respectful of the raw ingredients. Cooking time 5/6 minutes in boiling water. Per litre of water you can use 10 grams of salt for every 100g of pasta.    The whole family grows and hand-picks fresh truffles: we are located in the woods around the Sangro river, between Abruzzo and Molise, an area that has always been suited to this precious tuber. Here we prepare preserves, sauces and traditional specialties thanks to many years of experience and to the âPassion and craftsmanship have accompanied us for generationsâ Product with no added colourings or preservatives!   Â