The combination of the summer truffle and the champignon mushroom, cooked in the traditional way (in olive oil with a touch of garlic, salt and pepper), has produced the most successful and popular product in the entire truffle range.
This mushroom and truffle sauce is ready to use and perfect. Its dark, black color stands out on every dish. Just add it on pasta, meat, grilled and boiled meat. Or, as great chefs do, coat it over snails, grilled trout and filet mignon with truffle.