{"product_id":"weisse-trueffelcreme-90g","title":"White truffle cream 90g","description":"\u003ch2\u003eVitelium White Truffle Cream, 90 g. Seasoning cream with Caciocavallo and white truffles from Molise – for risotto, pasta, and the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 90 g\u003c\/strong\u003e is a Crema al Tartufo Bianco from Molise: cream, 13 percent Caciocavallo, seasoning oil made from their own extra virgin olive oil with natural flavoring, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy and savory, vegetarian, in a 90 g jar. No mushroom paste, no oil – a cheese-truffle cream for several dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e combines two things for which Molise is famous: white truffles from the forests of the Apennines and Caciocavallo, a pasta filata cheese from the region. Cream, broth, and a little flour create a cream that can be spread cold and stirred in warm. The 90 g jar is intended for kitchens where truffle risotto and pasta are on the table more than once a month.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eCheese first, then truffle, then a long, savory finish. The Caciocavallo tastes like an aged mountain cheese, salty and robust; the cream takes off the edges. White truffle smells sharper and more garlicky than summer truffle, and the seasoning oil with natural flavoring maintains this aroma even in a warm dish. The broth made of carrot, onion, and celery provides a subtle sweetness in the background. The cream is thick like a sauce and spreads into the risotto on its own. Those who try it straight from the spoon will first notice the salt of the cheese, then the truffle; in a dish, both are distributed and become milder.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003ePasta first: Mix two tablespoons of cream with a ladle of pasta water, toss the tagliatelle in it, add pepper. A truffle pasta is on the table in five minutes. For risotto, stir in a heaping teaspoon per serving at the end, after removing the pot from the heat. Parmesan will then hardly be needed.\u003c\/p\u003e\n\n\u003cp\u003eCold, the cream is a vegetarian spread for crostini, sandwiches, and bread for an aperitivo. Warm, it pairs well with scrambled eggs, roasted pumpkin, cauliflower, and roasted potatoes, always added only at the end. A tablespoon at the end also makes a difference in potato soup or cauliflower purée. Heat it gently so the truffle aroma remains. After opening, the jar belongs in the refrigerator and should be consumed within a few days; store it in a cool, dark place before that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With 90 grams in the jar, a full menu is worthwhile: crostini with cream and arugula as a starter, followed by a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e for four. A few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and the plate is complete.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium produces the cream in Provvidenti, a small village in the province of Campobasso in Molise, south of Abruzzo. The company, Vitelium GmbH, is based in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso, spent ten years researching at the University of Ferrara and is responsible for cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Angelo, a truffle hunter friend from a neighboring village who trains his own dogs. The Caciocavallo comes from Molise, and the olive oil in the seasoning oil from Vitelium's own groves, which are managed without fertilizers or pesticides. Harvesting is done by hand starting in mid-October; the truffle creams are created every year in parallel with the olive harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households that want to have truffles in the kitchen regularly: a risotto for four, a pasta for two, and a few crostini from one jar. For hosts who enjoy cooking menus, it is the more practical size because one jar is enough for both a starter and a main course. For a first taste or as a gift, choose the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003ewhite truffle cream in the 50 g jar\u003c\/a\u003e. Those cooking vegan should go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with mushrooms and summer truffle. All oils and truffle products from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and nuts. It is not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA white truffle cream with Caciocavallo in a large jar – for Sunday risotto, quick pasta during the week, and a menu with guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548250579276,"sku":"042VIT0002","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-90g.png?v=1778855126","url":"https:\/\/leniundhans.at\/en\/products\/weisse-trueffelcreme-90g","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}