OUR Authentic RECIPES

The recipe every Italian nonna would approve of and every busy cook will love: silky ribbons of pasta coated in real black truffle sauce. This is the dish our Tartufata was made for.

Serves 2 · Ready in 15 minutes · Difficulty: easy

Ingredients

• 250 g (9 oz) tagliatelle or fettuccine
• 3 heaping tablespoons Italy Truffle Tartufata Sauce
• 2 tablespoons unsalted butter
• 40 g (½ cup) freshly grated Parmigiano Reggiano, plus more to serve
• Salt for the pasta water
• Freshly ground black pepper

Method

1. Bring a large pot of generously salted water to a boil and cook the tagliatelle until al dente.
2. While the pasta cooks, spoon the Tartufata into a large, cold skillet. Add a ladle (about ½ cup) of the starchy pasta water and warm over LOW heat, stirring, for 1–2 minutes. Never let it fry — high heat kills the truffle aroma.
3. Drain the pasta and transfer it straight into the skillet with the butter. Toss vigorously for a minute, adding a splash more pasta water until a glossy sauce coats every strand.
4. Remove from the heat, add the Parmigiano and toss once more.
5. Plate immediately with black pepper and extra cheese.

Chef's tip: for a restaurant finish, top with an egg yolk — the heat of the pasta turns it into an instant carbonara-style cream.

Made with: Tartufata Sauce – Italian Truffle Sauce ($18.99) → https://shop.italytruffle.com/products/tartufata-italian-truffle-sauce

The forest in a bowl: creamy Carnaroli rice finished with our Porcini & Truffle Cream Sauce — 75% wild porcini and real black summer truffle. A restaurant risotto with pantry-level effort.

Serves 4 · Ready in 35 minutes · Difficulty: medium

Ingredients

• 320 g (1½ cups) Carnaroli or Arborio rice
• 3 heaping tablespoons Italy Truffle Porcini & Truffle Cream Sauce
• 1 small white onion, finely chopped
• 1.2 L (5 cups) hot vegetable or chicken broth
• 100 ml (½ cup) dry white wine
• 60 g (4 tbsp) butter, divided
• 50 g (⅔ cup) grated Grana Padano
• Optional: a few fresh porcini or cremini slices, pan-seared, to garnish
• Black pepper and fresh thyme, to finish

Method

1. Sweat the onion in half the butter over medium heat until translucent, about 4 minutes.
2. Add the rice and toast, stirring, for 2 minutes until the edges turn pearly.
3. Pour in the wine and let it evaporate completely.
4. Add hot broth one ladle at a time, stirring often and waiting until each ladle is absorbed before adding the next. Continue 16–18 minutes, until the rice is al dente and creamy.
5. Remove from the heat. Stir in the Porcini & Truffle Cream Sauce, the remaining butter and the Grana Padano. Beat vigorously with a wooden spoon for 30 seconds — the Italian mantecatura that makes risotto silky.
6. Rest 1 minute, then plate. Top with the seared mushroom slices, thyme and black pepper. The risotto should spread in a slow wave when you shake the plate — all'onda, as we say in Italy.

Chef's tip: the jar always goes in off the heat. Gentle warmth releases the truffle aroma; boiling destroys it.

Made with: Porcini & Truffle Cream Sauce ($19.99) → https://shop.italytruffle.com/products/porcini-truffle-cream-sauce

The appetizer that silences the table: creamy burrata, peppery arugula and a slow drizzle of acacia truffle honey. Five ingredients, zero cooking, standing ovation.

Serves 4 as an appetizer · Ready in 5 minutes · Difficulty: easy

Ingredients

• 2 balls fresh burrata (125 g each), at room temperature
• 2 tablespoons Italy Truffle Acacia Honey with Truffles
• 2 handfuls arugula (rocket)
• 30 g toasted hazelnuts, roughly crushed
• Extra virgin olive oil, flaky sea salt, black pepper
• Grilled bread or crostini, to serve

Method

1. Take the burrata out of the fridge 30 minutes ahead — cold mutes both cream and truffle.
2. Spread the arugula on a serving plate and dress lightly with olive oil.
3. Set the burrata on top and tear each ball open slightly.
4. Drizzle the truffle honey generously over the burrata.
5. Scatter the hazelnuts, finish with flaky salt and pepper, and serve with grilled bread.

Chef's tip: this same honey transforms a cheese board — try it over aged pecorino or Parmigiano, and over fried chicken if you're feeling brave.

Made with: Acacia Honey with Truffles ($22.99) → https://shop.italytruffle.com/products/acacia-honey-with-truffles

Whole slices of summer truffle laid over warm crostini — the fastest way to serve real truffle to guests, straight from the jar. Zero cooking, maximum effect.

Serves 4 as an appetizer · Ready in 10 minutes · Difficulty: easy

Ingredients

• 1 jar Italy Truffle Carpaccio of Truffle (summer truffle slices in EVOO)
• 1 baguette or ciabatta, cut into 12 slices
• 2 tablespoons extra virgin olive oil (use the oil from the jar!)
• 60 g soft cheese: stracchino, ricotta or fresh goat cheese
• Flaky sea salt

Method

1. Toast the bread slices until golden — grill pan, oven or toaster all work.
2. While still warm, brush each crostino with the truffle-infused oil from the jar.
3. Spread a thin layer of soft cheese on each slice.
4. Lay 2–3 truffle slices on top of each crostino.
5. Finish with a tiny pinch of flaky salt and serve immediately.

Chef's tip: don't discard the oil when the jar is finished — it's liquid gold for eggs, pasta and salad dressings.

Made with: Carpaccio of Truffle – Summer Truffle Slices in EVOO ($24.99) → https://shop.italytruffle.com/products/carpaccio-of-truffle-summer-truffle-slices-evoo