Creamy anchovy sauce with Tuber Aestivum truffle. Excellent for flavoring boiled vegetable dishes, eggs and to accompany boiled meat.
A full-flavored sauce, it is excellent paired with boiled meats and vegetables, as a base for delicious canapés, to accompany eggs but also simply spread on bread. After opening store in the refrigerator.
The truffle is known since ancient times, the Greek philosopher Plutarch even believed it to be the product of the combined action of water, heat and lightning. But it is in the Middle Ages and, above all, in the Italian Renaissance courts that the truffle was recognized as the noble food par excellence.
