Truffles

Black truffle products have a deep, earthy flavor that holds up to cooking heat. White truffle items offer a more delicate, perfumed aroma and are best used raw or lightly warmed.

Use truffle oil as a finishing touch—drizzle it over pasta, risotto or roasted vegetables just before serving. Truffle salt works as a seasoning: sprinkle it on eggs, popcorn, fries or salads to add instant umami.

Absolutely. We forage directly on our own family estates in the Apennine foothills of Valsamoggia, using low-impact, traditional methods first established by Luigi Dattilo in 1985 and overseen by mycologist Angelo Dattilo to protect forest health and ensure peak truffle quality

Keep oils in a cool, dark cabinet away from heat. Store salts at room temperature in a sealed container. Refrigerate butters, spreads and preserved truffles after opening and use within the timeframe on the label.