EExceptional relish for pasta and risotti, heats up with extra virgin olive oil, butter , cream sauce and some grated parmesan cheese. Sublime if added to sauced dishes to increase their depth of flavour. This appetizing blend of flavours makes it a delicious spread for crostini (toasted bread rounds) and barbecued meat.
Supreme pasta sauce, for asparagus lovers. To be used without the addiction of any other ingredients. You'll immediately experience the perfect mixed taste of truffle and asparagus, perfectly well-balanced.
The most distinctive truffle sauce with its truffle full flavor. It is sweetly seasoned with aromatic herbs which make it a tasty truffle product. Wonderful used for ravioli or tortelli stuffing.
Very versatile, it can be used at your own fantasy. It is really good for pasta dressing, heats up with some butter, cream sauce and grated cheese (parmesan and sheep milk cheese) or added to tomato sauces. Really tasty on "bruschetta" (toasted bread) or on sliced boiled potatoes with salt and oil.
It is especially suggested for risotti and tagliatelle pasta heats up with butter, extra virgin olive oil, cream sauce and a final touch of parmesan cheese and minced parsley.
With a much more creamy texture respect to other products, it is wonderful if used for crostini or appetizers. Its delicacy is exalted if spread on a pan-fried chicken breast coated by sweet cheese.
Like the Truffled Classica sauce, but with the spicy flavour of red hot pepper.
The aubergine velvety taste can be enjoyed on a pasta dish with some grated sheep milk cheese. Really tasty on toasts preparation added to sweet cheese.
The champignon mushroom flavour is well-balanced with the truffle one. Both of them well exalted without any predominance. Very creamy texture, excellent with every kind of pasta.
Whole truffle preserved in water and salt. Use this product as a valid substitute of fresh truffle, ready to be eat into every kind of dish.
For use suggestions please refer to "Minced truffle".
For a tasting risotto fry, in extra virgin olive oil, celery and onion, cook separately some "porcini" mushrooms, mixed all togheter and prepare the risotto with hot broth. When ready add some butter and the minced truffle with some parmesan and enjoy. As a replacement for fresh mushrooms you can use Bacol "truffle and Porcini mushroom sauce"!
Delicious sliced truffle in extra virgin olive oil to be tasted in every kind of dish. A delight for taste and sight senses!
For use suggestions please refer to "Minced truffle". .
Excellent to be enjoyed with sweet and mature cheeses, for a perfect union of tastes. Perfect to be matched with a full-bodied red wine.
It can be used in every kind of dish thanks to the particular and refined taste of valuable spring white truffle (Tuber Albidum Pico)
Its flavour is particularly exalted if used mixed to hot scrambled eggs.
Rich and creamy butter enriched with black truffle. It can be spread on bread, melt in scrambled eggs or used in pasta sauces.
It can be spread on bread or melt in scrambled eggs or in pasta sauces.
Truffle oil will enhance any dish with only a few drops.
Use to accent scrambled eggs, pasta, risotto, fish etc. Available in bottle of 250 ml or 60 ml.
Are available, on order, Traditional italian cheeses and sausages flavoured with truffle, prepared following the ancient tradition of Molise, small and beautiful region in the heart of Italy.
