Stefania Calugi Spray Bottle of Extra Virgin Olive Oil with White Truffle, 100ml

Condimento Al Gusto di Tartufo Bianco in EVOO, 100ml, Extra Virgin Olive Oil Condiment with White Truffle - in a convenient spray bottle!

Ingredients: Extra Virgin Olive Oil, Natural flavor, Dried White Truffle (Tuber magnatum Pico)

Suggested Uses: Suitable for any kind of dish - french fries, pasta, meat (such as a hamburger), fish, eggs, vegetables, and bruschetta. Use to make truffle pasta or truffle risotto.

The White truffle emanates a strong and special scent and its elegant taste is exalted by gourmet recipes in which it is used. This species is almost exclusively Italian which makes it a very highly coveted product. Because of the summer's droughts, the White truffle in this region grows only in the deeper, damper valleys. The White truffle has a light yellow or greenish color. The growth and development of the fruiting bodies occur in the summer, while ripening completes from mid-September to late December, at a range of a few inches down to almost 2 feet.

Truffles have been revered for centuries and Italy has produced some of the finest truffle in the world. Our truffle, from Stefania Calugi, is sourced in the heart of the Tuscan countryside called Val d'Elsa, in the Sanminiatesi Hills and Crete Senesi.

Where once pigs were the primary animal used to locate these buried treasures, today dogs lead the search, specifically the "Lagotto Romagnolo" breed which utilizes its excellent nose and strong intelligence. As pigs wanted to consume their prize, the dog is happy just to lead its owner to the exact point of the truffle buried under the ground.

The truffle is the fruity body of fungus belonging to the genus Tuber. The truffle completes its entire life cycle underground and must live in symbiosis with certain trees to produce the precious sporocarp. The internal spore producing part of the truffle is called the gleba. The gleba varies in color in different species, ranging from white to black, or from pink to brown, and it presents distinctive veins of various thickness. These morphological features, combined with size and organoleptic characteristics, are the basis for the identification and classification of the different kinds of truffles.

A truffle is made up of more than 80% water with the remainder of its composition being mineral elements. Truffle is rich in potassium, calcium, sodium, magnesium, iron, zinc, and copper, making it a powerful superfood!