Triffla

Triffla:

"Our truffle-flavored balsamic plum jam is made from Satu Mare plum jam. Traditional Satu Mare plum jam is cooked for one day without the addition of sugar, the end result is a plum extract with a pungent density and a unique fruity-almond character.
It is also recommended for seasoning and consumption on its own, as well as salty and sweet foods. "

Carpaccio is made using summer truffles. The softness of the cold-pressed grape seed oil allows the king of truffles to unfold in its entirety in this combination. It turns every dish into a special culinary experience!

The spicy, fresh cherries are a great match for the fragrant, concentrated beets, which are complemented by the strong spiciness of the truffles. The characteristic product is easy to use, quite simple ingredients and dishes can be made special with it.

Contents of the package:

Triffla Truffle Pesto: The world-famous blend of oilseeds, spices and extra virgin olive oil puts the taste of summer truffles in a new dimension in pestos. It is one of the most versatile supplements, from pasta to almost any meat, as well as cheeses, eggs and fillings.

Triffla Burgundy Truffle Olive Oil: The characteristic character of olive oil and the unparalleled aroma of Burgundy truffles combined with any ingredient gives it a distinct truffle flavor. Recommended mainly for meat, pasta, vegetables, eggs.

Triffla Truffle Acacia Honey: The apparent contrast between fragrant acacia honey and summer truffles actually creates an exciting harmony. It leaves a defining mark on marinated meats or salads and cakes unnoticed.

Walnut, strong-tasting mushroom, grown from May to October, does not require heat treatment. Toasted in sour cream vegetables, mixed with salad or mixed with cream with pasta and puliska is also divine and can be well paired with fatty cheeses and corn. Dried mushrooms should be washed before use and then soaked in lukewarm water for 1 hour.

It goes well with fruits with strong flavors such as gooseberries, apricots or vegetables, fresh milk corn and makes a delicious risotto. It does not require heat treatment, but it tolerates well. Dried mushrooms should be washed before use and then soaked in lukewarm water for 1 hour.

It is a very spicy mushroom with a strong taste and should be used as a spice. After a thorough wash and 1 hour of lukewarm water soaking, it is an excellent ingredient for flavoring soups, stews and creamy sauces, but it is best to season it with sturgeon stew or paprika fries. It can be stored in long-cooked food and has a long-lasting taste.

A mixture of complex aroma and taste. Boletus edulis and trumpet mushrooms give their main value, but other mushroom species can greatly modify their effect. Interesting taste effects can be achieved by using it in soups, sauces or alongside meat dishes. The dried mushrooms should be washed before use, then soaked in lukewarm water for 1 hour and min. They can be consumed after 20 minutes of heat treatment.

The Italian term pesto is a collective name for herbs, oil seeds and other ingredients, coarsely ground in a mortar. There are many variations, mainly used as a dressing for pasta, but they have many uses. Triffla truffle pesto is a blend of summer truffles, wild mushrooms, oil seeds, spices and extra virgin olive oil, which can be used as a one-pot or as a condiment.

This truffle pesto is a blend of summer truffles, wild mushrooms, oil seeds, spices and extra virgin olive oil, used as a one-off or as a condiment. The Italian term pesto is a collective name for herbs, oil seeds and other ingredients, coarsely crushed in a mortar. There are many variations, mainly used as a dressing for pasta, but they have many uses.

Contents of the package:
Truffle Olive Oil: The distinctive character of the olive oil and the unparalleled aroma of the burgundy truffle combined with any base ingredient will give a distinctive truffle flavour. It is particularly recommended for use with meat, pasta, vegetables and eggs.
Truffled acacia honey: It leaves an unmistakable mark on cured meats or on salads and cakes.
Truffle plum jam: This intense, lively jam is nicely complemented by the strong, wild flavours of truffles. We recommend it for flavouring and for consumption on its own, with both savoury and sweet dishes.

The fragrant, concentrated beetroot is paired with tangy, fresh sour cherries, complemented by the strong spiciness of truffles. This characterful product is easy to use, it can be used to make simple ingredients and dishes special.

Our truffle-flavoured balsamic plum jam is made from Satu Mare plum jam. The traditional Satu Mare plum jam is cooked for one day without adding sugar, the result is a plum extract with a pitchy consistency and a unique fruity-almondy character. This intense, lively jam is nicely complemented by the strong, wild aromas of truffles.
We recommend it for flavouring and for consumption on its own, with savoury and sweet dishes.