Tartinable d'artichauts à la truffe noire du Périgord 5% B2B-product The cavage of Tuber melanosporum

The cavage of Tuber melanosporum begins in mid-November and ends in mid-March

Cette truffe d'été se consomme crue exclusivement car passée en cuisson

aux notes légèrement noisettées

The whole corresponds to the " net weight"

from classic pasta and risotto to elegant truffle sauces and other gourmet delights

Tartinable d'artichauts à la truffe noire du Périgord 5% B2B-product The cavage of Tuber melanosporumThis artichoke spread with 5% Prigord black truffle without added flavouring, is a unique product. Made from ingredients of natural origin, without any additives or added flavourings, it will be the ally of your aperitifs with family or friends. On a toast of toast, or as a "dip", this truffled preparation with subtle and sweet flavors that reveals a mixture of truffle and artichoke flavors that will delight your palate. Our recipe is made up of