For our cream we use only the freshest champignon mushrooms
and Italian summer black truffles purchased fresh at the best time
of maturation and frozen in our facilities to maintain its aroma throughout the year. With the addition of a knob of butter and plenty of Parmesan cheese, this mushroom and truffle cream is ideal
for dressing pasta. Excellent also for cooking white meats and roasts, for preparing canapés and vol-au-vents.