Product Details
Tartuflanghe's "Tartufissima" pasta is the first truffle pasta ever produced in the world, created in 1990 by Chef Beppe Montanaro.
By 1992 its Truffle Pasta N. 19 was awarded 'Outstanding New Product' at the Fancy Food Summer Show in New York City. It has extraordinary texture, a result of its bronze extrusion and extremely slow-drying production method. Each strand boasts flecks of real summer truffles, harvested sustainably from Tartuflanghe's own 50-acre Italian estate. Summer truffles offer a lighter, sweeter alternative to their winter counterparts - perfect for those seeking a delicate truffle experience. The large number of eggs used in Tartuflanghe's artisanal recipe further enhances the flavor of the truffle.
Serving suggestions: Tagliatelle (pronounced "tal-ya-TELL-eh") is a long, flat, ribbon-shaped pasta. Toss cooked Truffle Pasta N. 19 with olive oil, brown butter, or a light cream sauce. Enjoy on its own or pair with cooked lobster meat or seared scallops , onions, prosciutto and peas. Prefer red meat with truffle? Serve alongside our NZ AngusPure Ribeye!