Truffle pasta, tagliatelle, with 7% summer truffle, No. 19, Tartuflanghe
Pasta made from durum wheat semolina, eggs, and summer truffles. Cook the pasta in 2 liters of salted sea water for approximately 8-9 minutes. Drain the pasta and reheat it gently with a little butter. Serve hot, sprinkled with plenty of Parmesan cheese. It is an ideal accompaniment to all truffle dishes.
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(Price / unit) | (fertility)
Availability | date of minimum durability
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