Cacio e pepe with truffle

The Az.Agr. La Spora, has for generations dedicated itself with passion to truffle hunting in the land of Abruzzo, on the border between Abruzzo and Molise, land of Apennine truffles: this is where Cacio e pepe with truffle is born. A specialty made with Bianchetto truffle: it has a short harvesting period, and the Bianchetto truffle is widespread all over the world. It is rather small in size, smooth, dark ochre in colour, with an intense and characteristic aroma reminiscent of garlic; the aroma is intense.

Cacio e pepe with truffle

Delicate and tasty, our cream is made with aged Pecorino cheese, fresh Butter and Bianchetto Truffle (Tuber borchii Vitt.). Perfect for dressing fresh pasta or a first course. Our Cacio e pepe with truffle cream is perfect for dressing pasta and for making an excellent truffle risotto. You can dilute the cream in the pan with cooking water and butter, or with oil. You can also use it to toss fresh pasta such as gnocchi. Pairings: perfect for tossing first courses and fresh pasta, and for preparing delicious risottos. Tips for use: Do not cook, but gently warm the cream so as not to lose the truffle's flavour. Recommended dose approximately 20 g of truffle cream per person. The whole family grows and hand-picks fresh truffles: we are 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 that have accompanied us for generationsâ Product with no colourings or preservatives, zero food miles, from the producer to your home!