Price list
Seven truffle products, fresh truffle in season, and the wooden tools we have made. All prices are list prices. If you would like a hand choosing, message us — we answer ourselves.
Nerina's line
This one is Nerina’s, Sandro’s cocker spaniel. Inside is summer truffle — Tuber aestivum — and the percentage is printed on every label.
Champignon mushroom cream with summer black truffle. The easiest way to start: on toasted bread, through pasta, or folded into eggs.
Brown champignon mushrooms (Agaricus bisporus) 47.1%, extra virgin olive oil, summer black truffle (Tuber aestivum Vitt.) 14.1%, toasted HAZELNUTS 3%, pitted black olives, salt, lemon, GARLIC, white pepper, nutmeg.
Whole truffle shavings in extra virgin olive oil. Truffle is 65% of the jar — you can see it through the glass, and you can taste it. Add it raw, at the end.
Summer truffle 65%, extra virgin olive oil.
The same 65% summer truffle, chopped. Easier to spread and to stir through a sauce.
Summer truffle 65%, extra virgin olive oil.
Red-cow butter with 20% truffle shavings. It melts into hot pasta and nothing else is needed.
Red-cow butter, summer truffle shavings 20%.
Pure acacia honey from a beekeeper nearby, with 12.3% summer truffle. On aged cheese it's another thing entirely.
Acacia honey, summer truffle 12.3%.
Extra virgin olive oil with 7.2% dried summer truffle, which stays inside the bottle. Cold-infused for 72 hours with fresh truffle: this is not a flavoured oil, it's an oil with truffle actually in it.
Extra virgin olive oil, dried summer truffle 7.2%.
In season
Tuber aestivum. Dug in the morning by Sandro and Giannetto, roughly from June to August. First grade, second grade or mixed.
The price is set on the day, because it depends on the market and on what we actually find. Message us and we’ll tell you what we have today.
Tools
We have them engraved with our logo. They're useful — and they're what you give someone who cooks when you don't know what to give them.
On video
Four products, explained by the man who makes them. Tap a video for sound.
No basket, no account. It happens in conversation.
Even just "what would you recommend?". Sandro answers.
We'll tell you what's available, what's worth it, and what it comes to.
Message us and we'll tell you the times and the cost for where you are.
We supply people who cook and people who resell. Wholesale prices, steady supply, and one person to talk to: Sandro.
Message us
You don't need to know anything about truffles. Tell us what it's for — a dinner, a present, your menu — and we'll advise you.
