Description

A precious tuber with a unique aroma, the truffle is a prized and sought-after food. With it, the artisan company Filotea creates a Fettuccini that combines the quality of egg pasta with that of black truffles. The best Italian raw materials are selected, a mixture of durum wheat semolina, soft wheat flour and fresh eggs from free-range hens. The truffle fettuccine is drawn bronze and dried at a low temperature for at least 24 hours. The craftsmanship of the processing makes this pasta very digestible, perfect for tasting with extra virgin olive oil and grated Parmigiano Reggiano. It is also suitable for a ragout with mushrooms.