Truffle (white March) stew is very used in haute cuisine for its brazen and intense flavor.
Origin : Tuscany
Ingredients : Mushrooms (Agaricus bisporus) 50%, green olives, olive oil, water, white truffle 3% (Tuber borchii vitt.), anchovies, capers, salt, aromatich herbs, extract of yeast, natural flavourings, flavourings, spices.
Net weight : 90gr
Tasting tips : slightly warmed and then dusted with Parmesan cheese, it is excellent on toasts, pasta, meat, fish or on salads.