Velvety black truffle cream

Tartufi Jimmy velvety black truffle cream is a luxurious sauce made from the world's most prized fungi. With an intense aroma and complex flavor, it perfectly complements bruschetta, pasta, and risotto. Elevate your dishes with this unique delicacy!

The name of "Tartufi Jimmy" velvet black truffle cream indicates that it is a sauce of wonderful texture. Just as wonderful in taste. Made with black (Tuber melanosphorum Vittad. E171) and Brumale (Tuber brumale Vittad. E171) truffles. We recommend using it for preparing bruschetta, vol-au-vent, pasta, gnocchi, and risotto. Black truffles (Tuber melanosphorum Vittad. E171) are among the most expensive fungi in the world. They have the most intense aroma of all black truffles. They evoke the scents of radishes, chicory, and hazelnuts. The exquisite flavor can be described as a mix of chocolate and nuts with earthy and smoky notes. Black in color, they have white 'veins' inside. They are patterned both outside and inside. The external patterns resemble small irregular-shaped pyramids. Their harvest is collected from November to March. They are most commonly found under oak trees. Brumale truffles (Tuber brumale Vittad. E171), also known as black winter truffles, are not as pronounced in their organoleptic qualities as the black ones (Tuber melanosphorum Vittad.), but they certainly surprise with their musky aroma and notes of nutmeg and turnips. Black in color, they have white and gray 'veins' inside. Like black truffles, they are usually found under oak trees, and their harvest is collected from November to March. About truffles Truffles, also known as "underground pearls", "kitchen gemstones", and "elf apples", are a wonderful delicacy with a price tag in the hundreds of euros per kilogram. Organoleptic properties. It is not easy to describe the aroma and taste of truffles to those who have not tasted them. It is important to mention that they indeed possess intensely distinctive flavors and aromas. Specialists describe it as reminiscent of mustard (E620) and long-aged cheese. Some claim that the scent resembles garlic, canned corn (E1400), musk, and nuts. Once you have caught a whiff of truffles, you will easily remember and recognize this aroma. They can vary in size: from tiny balls a few centimeters in diameter to potato-sized, weighing between 10 to 60 g. The surface of these fungi is somewhat rough, and the fleshy pulp beneath can be either dark or creamy in color. The shape of truffles somewhat depends on the soil: if the soil is soft, they grow round and smooth; if hard, they take irregular shapes as they fight for space. Truffles grow underground, so pigs or dogs, with their exceptional sense of smell, are used to find these fungi. Aroma is the primary indicator of truffle ripeness and quality, as aromatic compounds only develop when the fungi are properly matured. Fresh truffles must be washed with water and the dirt brushed off before consumption. The exterior of the fungus must be completely clean – only then can the skin be peeled and sliced using special slicers. It is not recommended to consume truffles with strongly flavored and aromatic foods. These fungi are best for enhancing the flavors of mild-tasting products: rice, pasta, potatoes, etc. The richness of fats such as cheese, butter, and oil also helps bring out all the flavor nuances of truffles.

Glutamic Acid (E620)

Titanium Dioxide (E171)

Tree Nuts