Porcini and champignon mushrooms are vacuum-cooked a low temperature to eliminate moisture and obtain an excellent, condensed and natural aroma. Burgundy truffles are added carefully until the flavours blend seamlessly. The result is a special blend that finds its place on toasts, meat dishes and pasta.
For more information please consult our product sheet.
olive oil, porcini mushroom (Boletus edulis), champignon mushroom (Agaricus bisporus), 10% summer truffle (Tuber aestivum), black olives, salt, Parmegiano Regiano, pine nuts, green pepper, garlic powder, citric acid, flavouring.
Nutrition Information per 100g product:
Energy: 319 kCal, 1316 kJ
Total fat: 33.0 g
of which Saturated fat: 4.5 g
Carbohydrates: 2.7 g
of which Sugars: 0.5 g
Protein: 2.6 g
Salt: 3.4 g