Our Black Truffle infused EVOO has been created in tandem with Paolo Montanaro, president
of the Italian Truffle Society in Alba, Italy. Paolo’s black truffle oil beautifully captures the
essence and earthy aromas of a freshly foraged black winter truffle. The black winter truffle is
earthy, mushroomy and less intense in flavor than its white truffle counterpart, which makes this
Black Truffle infused EVOO chefs’ favorite oil for risotto, eggs, steak and Mushroom-Gruyere
Vinegar Pairings: ​Sangiovese, Traditional 18 Year Style
Complements: ​ Risotto, Pasta, Carpaccio, Crostini, Cheese Plates, Potatoes, Aioli, Mushroom
Velouté, Popcorn
Use to Finish:
● Baked brie
● Scrambled Eggs
● Hamburgers
● Hummus
● Pasta, (mac & cheese), rice, risotto
● Pizza
● Popcorn
● Soups: (creamy soups, tomato, asparagus)
● Vegetables: (cooked spinach, corn on the cob, potatoes)