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Truffles in gastronomy

Until recently truffles from Bosnia and Serbia have been unknown to the luxury global gastronomic scene. They have been smuggled to deluxe restaurants across the world and served without indicating their origin or as of false Italian origin. Nowadays our truffles are gracing world cuisines. Our wish is to serve truffles on our dining tables and to offer them across our region, the region of their origin. Truffle dishes are very simple, mostly when it comes to the finest white truffle, so as not to diminish its glorious gastronomy existence. Add grated truffle on top of freshly cooked pasta or gnocchi right in front of the guest – and that’s it! Truffle omelette is prepared in the same way. Truffle simply pairs well with every dish that is not too spicy.

TUBER TARTUFATA 3% 50g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

TUBER TARTUFATA 6% 50g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

BALSAMIC VINEGAR

This amazing product is made solely out of the finest ingredients. Balsamic vinegar can be used to prepare authentic Italian dishes such as the ones we find on the menus of the best Italian restaurants. Its rich and exceptional flavour is perfect for Carpaccio meat, eggs, tagliatelle, cheese and salads.

TUBER TARTUFATA 3% 180g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

TUBER TARTUFATA 6% 180g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

TUBER TARTUFATA 10% DELUXE 180g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

TUBER TARTUFATA 3% 500g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

TUBER TARTUFATA 6% 500g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

TUBER TARTUFATA 10% DELUXE 500g

Tartufata is perfect for preparing aromatic sauces and spreads and can also be mixed with warm pasta or added over the top of a freshly cooked omelette. No matter how you use it, tartufata turns every dish into a delicacy.

OLIVE OIL – WHITE TRUFFLE AROMA 100ml

Olive Oil infused with white truffle is perfect for salads, broths, pasta sauces, risotto, meat, goulash soup, puree, and polenta. You can add it to every dish in the same way as an ordinary olive oil. Its pungent smell is peculiar to white truffle.

OLIVE OIL – BLACK TRUFFLE AROMA 250ml

Extra Virgin Olive Oil infused with black truffle pairs well with white meat, fish and all sorts of salads or you can coat truffle cheese or other kinds of cheese with it.

OLIVE OIL – WHITE TRUFFLE AROMA 250ml

Olive Oil infused with white truffle is perfect for salads, broths, pasta sauces, risotto, meat, goulash soup, puree, and polenta. You can add it to every dish in the same way as an ordinary olive oil. Its pungent smell is peculiar to white truffle.

HIMALAYAN SALT 100g

Black Truffle Sea Salt is infused with small pieces of black truffle. You can use it in the same way as any other spice. It’s a perfect addition to any dish – meat, fish or confectionery.

TUBER SALT 100g

Black Truffle Sea Salt is infused with small pieces of black truffle. You can use it in the same way as any other spice. It’s a perfect addition to any dish – meat, fish or confectionery.

WHITE TRUFFLE ELIXIR

Elixir is an oily spray used as a salad dressing giving white truffle flavour to every dish.

Recipes:

Pasta with truffles

Truffle, a fine, aromatic and most expensive mushroom, is a distinguishing symbol in world cuisines. Italian and French truffles are widely renowned, but many claim that our very own white truffle is the most valuable in the world. The best is to prepare it with an easy sauce and basic pasta in order to intensify its unique aroma. Ingredients: 500g pasta, 20g truffles (white), 20g truffles (black), 80g butter, 100ml culinary cream, salt and pepper

Method:

  1. Add pasta to nearly boiling salted water and cook following the pack instructions.
  2. Melt butter in a frying pan, add cooking cream and leave it to simmer for 1-2 minutes.
  3. Turn off the heat, add thin slices of the white truffle, in case you lack it, add 1-2 teaspoons of tartufata or white truffle cream, mix with cooked and drained pasta and place on a plate.
  4. Serve each portion with a grating of black truffles.
Fillet stuffed with Truffles

For your next special occasion test your cooking skills and engage in making a dish that will leave even the most doubtful speechless. The secret is in, apart from seasoning, these fine and expensive ingredients – truffles! Ingredients (serves 4): 600g pork or chicken fillet, 1tsp Vegeta seasoning, ground black pepper, 100ml dry white wine, 1tsp chopped parsley; For the stuffing: 50g shredded goat cheese with truffles, 1 garlic clove (crushed), 40g white truffles, 70g butter

Method:

  1. Make a dent in the pork or chicken fillet using a ladle and place previously mixed stuffing in the dent.
  2. Season the meat, sprinkle with pepper and brown it on both sides in oil over a heat
  3. Lastly, add the wine and simmer shortly. Serve with a grating of chopped parsley and a glass of white wine.
Fish Fillet in Truffle Olive Oil Sauce
You will need more than one saucepan to prepare this dish, but believe it’s worth the effort. Choose whatever type of fish you want. We choose European sea bass, because it doesn’t have many bones. Besides being extremely healthy, it has a unique flavor which differs from other types of fish. It pairs perfectly with this truffle sauce, because fish becomes juicy giving it a unique taste and aroma. If you don’t want to fillet the fish, you can always buy ready-to-cook European sea bass fillets. And in case you live close to the sea, make sure you visit the nearest fisherman to buy fresh fish. Ingredients (serves 4): 600g fish fillet (type of fish of your choice), 400g mix of fresh seasonal vegetables (carrot, broccoli, leek, legumes, and cauliflower), 3 tsp butter, 1/2dcl culinary cream, 80g Truffle and olives product or extra virgin olive oil with truffles, salt and pepper
Method:
  1. Cook the mix of seasonal vegetables in salted water until tender.
  2. Meanwhile, fry fish fillets, previously seasoned with salt and pepper, in olive oil over heat.
  3. Meanwhile, melt 2tsp of butter in a small saucepan on a medium heat.
  4. Add cooked vegetables to the melted butter, add a splash of truffle olive oil, and then mix together.
  5. Melt 1 tsp of butter in a separate saucepan, add culinary cream and truffle and olives product or tartufata, then mix.
  6. Place cooked vegetables and fish fillets covered in sauce on a serving plate. You may top fish fillets with freshly shredded truffles.
Vanilla Panna Cotta with Truffle Honey Topping
Panna Cotta is a very simple dessert made of only a few ingredients. Nevertheless, Panna Cotta is an Italian dessert famous all over the world. It pairs perfectly with truffle honey topping. Ingredients: 3tsp gelatine powder, 375ml milk, 575ml sweet cream, 60g powdered sugar, 1tsp lemon juice, 1 tsp vanilla extract For the topping: truffle honey
Method:
  1. Put the gelatine powder and 125ml of milk in a bowl and leave to dissolve for about 10 minutes.
  2. Mix the remaining milk and sweet cream, sugar, lemon juice and vanilla extract, then heat the mixture until just simmering.
  3. Once ready, remove the mixture from the heat and pour in the blend of gelatine and milk.
  4. Leave to cool for a little while, then decant into the serving bowls (glasses).
  5. Cover with cling film and leave in the fridge for about 5 hours, until firm to touch.
  6. Then spoon the truffle honey on top of panna cotta, garnish with shredded black truffle and serve.