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Sottocenere al Tartufo is a truffle-infused Italian cheese made with pasteurized cow's milk in the northern region of Veneto
Or place slivers atop toasts with your favorite Espinaler conserva to create some easy and delicious pintxos
Ekone has added a subtle lemon pepper spice blend to the original flavor
the producers season the pork meat in a ‘marinating tub’ with (usually red) wine
WHITE TUNA BELLY Butter Sottocenere al Tartufo is aThe Ventresca (belly) is taken from fresh caught fish from the north coast of Galicia (Puerto de Burela). It is the most tender and juicy part of the tuna due to the high fat content, and its delicate layers are carefully canned by artisans. Olive oil is then added for extra flavor that improves with the passage of time.
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