Tartuflanghe Extra Virgin Olive Oil with White Truffle 100ml
It contains thin slices of truffle and is ideal to enhance cold and warm dishes with the classic flavor of the white truffle. Delicious on salads, pasta, risotti, meat carpaccio, meat fillets, cheese and eggs.
TARTUFLANGHE EVO OLIVE WHITE TRUFFLE 100GM
|Settings||Tartuflanghe Extra Virgin Olive Oil with White Truffle 100ml remove||Chicken Breast Boneless Frozen 2.5kg remove||Crumbly Torroncini With Pistachio 200g remove||Australian Black Angus T-Bone Steak 600g remove||Australian Black Angus Stir Fry 500g remove||Fontal Cheese 500g remove|
|Price||AED 125,00||AED 196,00||AED 65,00||AED 263,00||AED 76,00||AED 48,00|
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|Description||It contains thin slices of truffle and is ideal to enhance cold and warm dishes with the classic flavor of the white truffle. Delicious on salads, pasta, risotti, meat carpaccio, meat fillets, cheese and eggs.||Frozen tegel chicken breast boneless skin on.||Hazelnuts are hand-picked exclusively from the Piedmont region of Italy, while Italy’s finest millefiori honey is collected from the rolling hills in the Tuscan countryside. The two are combined by hand with a few more secret ingredients and carefully cut into bite-sized pieces and individually wrapped, to create Barbero’s famous torrone recipe - the perfect gift.||When it comes to tender cuts of beef, the T-bone steak hails from the area of the cow that produces the most tender varieties. A tenderizing marinade for T-bone steak may help some, but how you cook your meat really determines its tenderness.||Extraordinarily rich layers of complex, buttery beef flavors that can be added to a variety of recipes sauteed with your favorite veggies.||Fontal is soft, mild & creamy. Fontal is great alone and absolutely perfect for melting in anything. Use it in pasta sauces, melted on pizza or in any cream sauce or soup recipe you might have handy.|
|Content||TARTUFLANGHE EVO OLIVE WHITE TRUFFLE 100GM||Frozen Tegel Chicken Breast Boneless Skin On 2.5Kg||Crumbly Barbero Torroncini With Pistachio|