Description
The truffle oil, Centro tartufi Molise, is a seasoning made from extra virgin olive oil and the prized white truffle. The truffles used have different shapes, depending on the soil from which they are extracted. In fact, soft soil favors the development of a spherical-shaped truffle, whereas more compact soil, with many roots and stones, will favor a knobby-shaped truffle. Only the best truffles chosen by Vittorio and Sandra will be used and will be part of this seasoning. Pairings: White truffle oil is excellent as an enhancer for dishes and foods such as risottos, pastas, sliced meats, and is great on bruschetta. Storage: Truffle oil should be stored in a cool place away from light. Processing: The truffle is a fungus found underground and lives in symbiosis with certain species of plants such as linden, hazel, hornbeam, and poplar. Contrary to what one might think, Molise is the leading producer of truffles in Italy. The truffles used are "hunted" by seekers during the summer and beyond. The optimal time of day for searching is early morning. The truffles are collected, carefully washed, and left to macerate in extra virgin olive oil.