Salsa all’Aglione al Tartufo
A lightly truffled speciality sauce made with large garlic, authentically made using age-old recipe, by the historical Trattoria da Burde in Florence.
Use to top up our friselline as an aperitivo piece, to finish off a risotto or a pasta dish.
Extra virgin olive oil 45%, garlic 15%, Parmigiano Reggiano P.D.O. cheese [milk, salt, rennet], water, white wine, Pecorino Romano P.D.O. cheese [sheep's milk, salt, rennet, lactic ferments], summer truffle [Tuber aestivum Vitt.] 3%, flavouring, salt, spice. Contains sulphites.