Tartuflanghe Parmigiano Reggiano Truffle Cream 90g
AED 59,00
This tasty cream is a symbol of the Italian gastronomical excellence, the Parmigiano Reggiano cheese, and a precious jewel of the the earth, the truffle. The intense taste makes it ideal to dress any kind of pasta, to glaze asparagus or to use as spread for tasty appetizers.
Description
Description
Tartuflanghe Truffle Parmiggiano Cream 90g
Quick Comparison
Settings | Tartuflanghe Parmigiano Reggiano Truffle Cream 90g remove | Extra Virgin Olive Oil 5L remove | Grass Fed New Zealand Lamb Chops 2x200g remove | Australian Black Angus Fillet Whole 3kg remove | Australian Black Angus Ribeye Steak 2x300g remove | Beef Chorizo Halal 500g remove |
---|---|---|---|---|---|---|
Image | ![]() | ![]() | ![]() | ![]() | ![]() | ![]() |
SKU | TAR014-1 | COP001 | COU015 | COU013 | COU010 | CAU002 |
Rating | ||||||
Price | AED 59,00 | AED 199,00 | AED 92,00 | AED 1.125,00 | AED 132,00 | AED 67,00 |
Stock | ||||||
Availability | ||||||
Add to cart | ||||||
Description | This tasty cream is a symbol of the Italian gastronomical excellence, the Parmigiano Reggiano cheese, and a precious jewel of the the earth, the truffle. The intense taste makes it ideal to dress any kind of pasta, to glaze asparagus or to use as spread for tasty appetizers. | Extra Virgin Olive Oil. | New Zealand grass-fed high-quality lamb chops, fresh, tender and incredibly delicious, it is usually cooked over a grill or barbecue in sauce and seasoning. | A beef tenderloin, known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. The most tender beef steak. Lean yet juicy, with a fine texture. A popular lean cut for cooking at home or choosing when dining out. | Renowned for its tenderness and juiciness, this beef cut tastes best when roasted in an oven. | Beef Chorizo 500 Gr Halal |
Content | Tartuflanghe Truffle Parmiggiano Cream 90g | Extra Virgin Olive Oil. | ||||
Weight | ||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A |
Additional information |