INGREDIENTS: Pasteurized sheep's milk, black truffle Tuber melanosporum Vittad, salt, rennet, lactic ferments, egg lysozyme preservatives and virgin olive oil in crust. Hand compacted pasta. Firm and semi-soft with black truffle tuber melanosporum shavings.
GOURMET FORMAT: empty bag with variable weight around 475 g.
PRESERVATION: keep in the refrigerator, between 4 - 12º C.
EXPIRY: 14 months from its elaboration.
GASTRONOMIC RECOMMENDATION: to be consumed alone. It can be added to salads, dressings, pasta, risotto, gratinates…