SOFI Gold Award Winner 2012
(Outstanding Olive Oil at the Fancy Food Show Washington)
For this new product, we have enriched our first cold pressed and unfiltered extra virgin olive oil with the distinct taste of black truffles. It will be the crowning glory for pasta and risotto, but also for steaks, fried eggs or potato soups.
INGREDIENTS: extra virgin olive oil 98%, natural flavour (Tuber Melanosporum: 2%).
Pairing suggestions:
Seared Wagyu beef, black truffle tagliatelle, wild mushroom risotto, butter-basted filet mignon, soft scrambled eggs with Parmigiano Reggiano, truffle-infused mashed potatoes, duck confit with truffle polenta, roasted cauliflower steak, artisanal burrata with truffle drizzle, velvety potato and leek soup, gourmet truffle fries with aged Pecorino.
