Dried Summer Truffles are produced through a natural dehydration process that removes moisture and concentrates the truffle’s aromatic characteristics, whilst preserving its distinctive aroma, flavour and identity.
Processing involves minimal intervention, so as to preserve the organoleptic characteristics of the raw material as much as possible and, at the same time, to produce a stable product that is easy to store and can be used all year round.
Light in weight when dried but offering excellent yield after rehydration, it can be used directly, whole or ground, or rehydrated in water or stock before use.
The yield is particularly impressive: 1 g of dried truffle is roughly equivalent to 4–5 g of fresh truffle.
How to rehydrate it:
To restore the truffle’s volume and texture, simply soak it in a bowl of lukewarm water or stock for about 15 minutes.During this time, it will gradually absorb the liquid, increasing significantly in volume and becoming ready for use in various dishes.
Once rehydrated, it can be used in much the same way as a fresh truffle, added to pasta, risottos, eggs, bruschetta and numerous other dishes.
The soaking liquid can also be reused: after straining it, it can be added to sauces, risottos, stocks or other cooking bases to make the most of its aromatic qualities.
TRY IT WITH:• stocks and cooking bases• pasta dishes and risottos• meat and fish main courses• eggs• bruschetta and crostini
Recommended serving size: approximately 2 g per portion.
99% dried summer truffle (Tuber aestivum Vitt.), flavouring.
Store in a cool, dry place away from light and heat.
AVERAGE NUTRITIONAL VALUES PER 100 g:• Energy: 1018 kJ / 246 kcal• Fat: 2.4 gof which saturated: 0.5 g• Carbohydrates: 7.1 gof which sugars: 0.4 g• Fibre: 50 g• Protein: 24 g• Salt: 0.04 g