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Little drops of Italian truffle heaven, a few drops are all you'll need. In dark cellars in Umbria, Italy, slices of black and white truffle steep in extra virgin olive oil Ñ a method which captures the true intensity of the tartuffo flavors. This white truffle oil is aromatic from the start. Use just a splash in polenta, risotto, and pasta, a drop or two to flavor a vinaigrette, a mere drizzle over cold vegetables and meats.
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