Cream with Tuscan pecorino and black truffle, for pasta, white meat and gratins.
Tuscan sheep's milk pecorino is bound with a base of vegetable cream, milk, flour and butter, then flavoured with 3 % black truffle (Tuber melanosporum), 2 % musky truffle and black pepper. Made in Tuscany.
The flavour is intense but stays balanced. The cream binds a pasta sauce in seconds, coats a veal escalope or browns vegetables in the oven.
At aperitif time, it is spread on a hot bruschetta.
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Cream with Tuscan pecorino and black truffle, for pasta, white meat and gratins.
