Contemporary version of the famous Italian sauce: guanciale is replaced by Italian summer truffle (Tuber aestivum Vitt.). Made with 20%, Parmigiano Reggiano DOP cheese and Pecorino Romano DOP cheese.
▪ With 20% eggs, exclusively from free-range hens.
▪ With no cream or milk added.
▪ First Carbonara Sauce with long shelf life, as creamy as homemade.
How to Use:
Pour directly over pasta, without adding water cooking water. You can keep it warm during serving without the egg clotting.
490g of product > 12 servings (40g of sauce for every 80g of pasta).
Store in a cool, dry place. After opening, store in the refrigerator at +4°/+39°F and consume within 7 days.
