Pate di tartufi, godfather of summer truffles
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Finely ground summer truffles (70%) in truffle juice and extra virgin olive oil are an all natural, tasty ingredient for simple and refined recipes. For example, you can paint them on a fried piece of meat. For a traditional truffle sauce, mix with olive oil, salt, pepper and garlic. Or you aromatize with it a saucendip for raw vegetables.
Additional information about the product
Allergy Advice about the product (contain allergens) (19803)
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
Designation
Pate di tartufi, godfather of summer truffles
item number
19803
Content
90 g
Packaging
Glass
Date of minimum durability
Last date of minimum durability: 28.2.2027 Up to Ø 1208 days from date of shipment.
Gross weight
0,18 kg
Availability
NOW AVAILABLE
cooled Product
No, uncooled product
Storage Note
Nach dem Öffnen mit Öl bedeckt im Kühlschrank lagern u. innerhalb 15 Tage verbrauchen.
Packaging per unit
6
Rate of Taxation
7 %
EAN Code
4041392003930
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
20039010
Manufacturer (Responsible entrepreneurs)
Antonio Viani Importe GmbH, August-Spindler-Str. 12, 37079 Göttingen
produced in the country | ISO
Italien | IT
Ingredients
Summer truffle (tuber aestivum) 70%, extra virgin olive oil, truffle juice, water, salt
Nutritional table (19803)
per 100g / 100ml
Calorific value
955 kJ / 228 kcal
fat
23,3 g
saturated fatty acids
3,8 g
carbohydrates
0,5 g
of which sugars
0,5 g
protein
3,9 g
salt
1,1 g
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
