Truffle SPECIALTIES
Featuring Atalanta & DeMedici Truffle Specialties
About Truffles
A truffle is the subterranean fruiting body of fungi from the genus Tuber. They live in symbiosis with oak, hazel, and beech trees, colonizing the root systems. There are many species found throughout the world. Three of those are highly esteemed and prized for their culinary applications. They feature prominently in the haute cuisine of France and alta cucina of Italy and were used lavishly in the past.
50.8% Fine Dining Operators use Truffle products in their menus with Limited Time Offerings.
TUBER MAGNATUM
PICO: Is commonly known as the White, Piedmont, or Alba Truffle. It is the most highly prized culinary truffle. They are smooth and pale. The interior is cream with white marbling. Piedmont in Italy around Alba and Asti is especially blessed with them. They are also found in Molise, Abruzzo and the western Balkans. They are harvested in October and November.
TUBER MELANOSPORUM: referred to as the Black or Périgord Truffle after the region where it is abundant. It is found in areas of southern Europe with a Mediterranean climate. The exterior is black with pyramidal cusps. The interior is dark with white veins. It has an earthy and fruity aroma with a peppery and bitter taste. It is in season from NovemberMarch. Its aroma is at its best in January.
TUBER AESTIVUM/ UNCINATUM:
Summer
truffle is a variety of the Burgundy truffle. It is widely distributed throughout Europe into North Africa. It is brown /black with pyramidal “warts” and pale flesh. It is less aromatic than the Alba or Périgord truffles. It is harvested May–August.
Know your Ingredients
Scarcity, seasonality and high cost restrain truffle availability and usage. Truffle cheeses, sauces and oils capture their essence and flavor and put them within everyone’s reach. They are available year-round, extending the short season that fresh truffles are in the market.
Truffle Cheeses
Expand your Culinary Horizons
1. LA CASEARIA CARPENEDO PERLAGRIGIA
This cow’s milk cheese from Veneto is called the “Grey Pearl” for its beauty and voluptuous flavor. It is coated with a blend of spices and beechwood ash that keeps the cheese soft. Clove, cinnamon, nutmeg, coriander, licorice and fennel hark back to the time when Venice controlled the spice trade and contribute a sharp spicy aroma.
A051652G La Casearia Carpenedo 1/6.5 lb
2.
CENTRO PECORINO TRUFFLE LOAF
A semi-soft, mellow, sheep’s milk cheese sprinkled throughout with summer truffles and infused with black truffle flavor. Earthy and garlicky. Great for Food Service applications. It slices easily and has a 100% yield with zero-waste.
A051226 Centro Pecorino Truffle Loaf 2/2.2 lb
Recipe Tip
Toss Benedetto Cavalieri
Spaghettine in plenty of melted butter with a grinding or two of black pepper. Mound the pasta on a warm platter and top with abundant finely shredded Truffle Pecorino and toss.
3. IL FORTETO BOSCHETTO al TARTUFO BIANCHETTO
A semi-soft cheese made with a combination of sheep and cow’s milk and shavings of rare white truffle. It is produced by a cooperative in the hills of Tuscany with Umbrian white truffles.
A053081 Boschetto Al Tartufo 6/1.5 lb
4. BEEMSTER TRUFFLE GOUDA
Beemster is built on the rich heritage of 120 years of cheesemaking with milk from small, sustainable family farms. This cow's milk Gouda is mild, creamy, nutty, and speckled with real black truffles throughout. It contains no artificial flavors, aromas, or perfumes.
A014037 Truffle Gouda 1/10 LB (WHEEL)
A736571 Truffle Gouda 8/5.3 OZ (EW CUTS)
3.
4.
Mifroma, Switzerland Truffle Fondue
Fondue isn’t just about the food; it’s about the experience! Fondue brings people together around the pot, perfect for cozy gatherings or a fun date night, inviting everyone to dip, swirl, and savor each bite. Whether pairing it with bread, veggies, or meats, Mifroma Truffle Fondue elevates any gathering into a memorable, interactive culinary adventure.
MIFROMA TRUFFLE FONDUE
These ready-to-eat fondue delights blend authentic Swiss cheese, including Emmentaler AOP and Gruyère AOP. The resulting creamy cheese has a balanced earthy flavor and sweetness that make it a perfect melting cheese to pair with potatoes, meat and winter root vegetables.
A032163 MIFROMA SWISS TRUFFLE FONDUE 10/10.5 OZ
MIFROMA TRUFFLE RACLETTE
Mifroma worked with their master cheesemakers and affineurs to produce a Truffle Raclette filled with black truffle shavings.
A036856 Swiss Truffle Raclette 8/5.3 OZ (SLICED)
Recipe Tip
Truffle sauce can stand alone or be blended into tomato, cream, béchamel, brown sauce, etc.
How to Use
Truffle Oils & Sauces
Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving. Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.
A L’Olivier Truffle Infused Olive Oil & Melchiorri Salsa
Tartufata
F | MELCHIORRI BLACK TRUFFLE SAUCE
This delicious sauce is made from fresh button mushrooms. We suggest blending the product with tomato sauce, cream or béchamel. It is excellent with pasta. Use it to prepare tasty bruschetta.
A050671 Black Truffle Sauce 6/6.4 OZ
A050672 Black Truffle Sauce 6/9.9 OZ
G | MELCHIORRI WHITE TRUFFLE SAUCE
This sauce brings together White Piedmont truffles and fresh button mushrooms. Blend with cream or béchamel to spoon over tortellini or poached chicken breast.
A050688 White Truffle Sauce 6/6.4 OZ
A050687 White Truffle Sauce 6/9.9 OZ
H | MELCHIORRI PORCINI MUSHROOM PÂTÉ
Melchiorri blends the rich taste of Umbrian porcini and cremini mushrooms with walnuts, Marsala wine, onion and spices to create a flavorful sauce ideal for pasta, steamed new potatoes or to enrich a pan sauce.
A050673 Porcini Mushroom Pâté 6/6.4 OZ
A | A L’OLIVIER WHITE TRUFFLE INFUSED EVOO
Olive oil flavored with tuber magnatum and aroma. The white truffle from Alba, Piedmont, Italy, is among the rarest jewels that nature produces. Use it to finish polenta, sprinkled on oven-roasted potatoes dusted with Parmigiano, on a veal chop, in a risotto or pasta. Made with 1% Tuber magnatum extract and natural aroma.
AAL521White Truffle Infused EVOO 6/5 OZ (tin)
AAL531 White Truffle Infused EVOO 6/8.4 OZ (bottle)
B | A L’ OLIVIER BLACK TRUFFLE INFUSED EVOO
Tuber melanosporum infused olive oil with natural aroma. Natural flavor extracted from Périgord truffles gives this extra virgin olive oil an exceptionally powerful aroma. Use as a finishing oil. Add to a puree of chestnuts, a soup of winter squash, on tagliatelle or in a hot soufflé. Pairs beautifully with fig, black currant, balsamic or sherry vinegars.
AAL520 Black Trufffle Infused EVOO 6/8.4 OZ(tin)
C | A L’ OLIVIER PORCINI & BLACK TRUFFLE INFUSED EVOO
Porcini-infused olive oil with natural aroma. The truffle and porcini essences are extracted in Grasse, France, the world’s perfume capital. Impart the rich earthy flavor of mushrooms and truffles to your dishes and sauces.
AAL514 Porcini & Black Truffle Infused EVOO 6/8.4 OZ(tin)
D | MENU BLACK TRUFFLE WITH MUSHROOMS
Made with fresh button mushrooms (Agaricus bisporus) and exquisite summer Italian truffle(Tuber aestivum).
A050956 Black Truffle Cream 6/23.28 OZ
E | MENU TRUFFLE CREAM WITH MUSHROOMS
Fresh button mushrooms, finely chopped and blended with the essence of truffle into a rich, ivory colored paste with bold truffle flavor. With its aromatic characteristics and elegant flavor, this truly unique and special paste is one of the most elegant and versatile additions to your kitchen.
A050957 Truffle Cream 6/23.28 OZ
B C
D G H
D F
Gifting Inspirations
Celebrate the joy of giving
Bundle products from our exclusive collection of authentic foods. For gifts that will be savored. Your salesperson is glad to explore our other fine products with you.
A | MUSELLI 79 TRUFFLE SALAME
An authentic Italian Salame al Tartufo chub with shaves of real black truffle. The aromatic umami flavor of this salami shines through in a variety of dishes, including artisanal grilled cheese and thinly sliced atop flatbread pizza.
A056592 12/10 OZ
B | VALLEY PRODUCE COMPANY TRUFFLE INFUSED HONEY
A blend of Red Gum and Clover honey from the Yarra Valley, Victoria in Australia, infused with 2 grams of Périgord black truffles and white truffle oil. Drizzle this infused honey over salty cheese like Manchego, Parmigiano Reggiano or your favorite blue cheese. Wonderful as a glaze for ham, roast chicken or duck breast.
A217850 Truffle Honey 12/4.2 OZ
C | TRUFFLE PASTA GIFT IDEA
Stir a couple of tablespoons of black truffle and porcini pâté into your favorite tomato sauce. Makes a luxury gift for any holiday.
BENEDETTO CAVALIERI SPAGETTINE
ABC014 10/17.6 OZ
1932 POMODORINA
A050795 6/24 OZ
VILLA MANODORI EVOO
AVM300 12/16.9 OZ
MELCHIORRI BLACK TRUFFLE SAUCE
A050671 6/6.35 OZ
A050672 6/9.9 0Z
ESPRIT DU SEL ESPELETTE PEPPER BLEND
AESP024 6/5.3 OZ
D | GIFTS FOR THE HOME CHEF
These products are of the highest quality and unique. Mix and match gift bundles that will inspire the gourmand.
CAMPANINI POLENTA
AH1750 12/16 OZ
IL FORTETO TRUFFLE BOSCHETTO
A053081 6/1.5 LB BASKET
ESPRIT DU SEL FLEUR DE SEL
AESP025 6/5.6 OZ
AESP015 6/2.2 LB PAIL
A L’OLIVIER WHITE TRUFFLE OIL
AAL521 6/5 OZ
AAL531 6/8.4 OZ
E | DON JUAN MARCONA ALMONDS
WITH TRUFFLE SALT
Sweet and flavorful Marcona almonds from Spain blanched, skins removed, fried in sunflower oil tossed with truffle salt and white truffle essence.
A561228 Truffle Almonds 1/8.3 B
A561208 Truffle Almonds 12/4.2 OZ
Popcorn with White Truffle
Infused
Extra Virgin Olive Oil
Share a big bowl full in front of the fire or a movie.
Ingredients
1 tablespoon A L’ Olivier EVOO
½ cup popcorn kernels
1 tablespoon A L’ Olivier White Truffle Infused EVOO Espirit du Sel Fleur de Sel to taste
Put 3 popcorn kernels and the olive oil in a heavy-lidded pot over a medium-high flame. When they pop, add the rest of the kernels. When the popcorn is done, dump it into a serving bowl. Drizzle the truffle oil over it, sprinkle it with salt and toss well.
Velvety Chickpea Soup with Truffle Sauce
This soup is not one of chowders, bisques or squash purees typically served at holidays. The texture is luxurious. It will earn a place at your table.
Ingredients
2 ¼ cups ceci, dried (chickpeas)
2 cloves garlic
1 stalk of celery, strings removed
1 carrot, scrapped
2 tablespoons Melchiorri EVOO Oil “Frantoio”
sea salt and freshly ground pepper to taste day old bread truffle oil
8 teaspoons “Tartufata” Black Truffle Sauce
Put the chickpeas in a saucepan with 1 clove of garlic and a sprig of rosemary. Cover with cold water and soak overnight. The next day set the saucepan and contents over high heat and bring to a boil. Lower the heat and simmer for 1 hour. Skim off any foam. Finely chop the garlic, celery and carrot. Sauté them in olive oil until soft. Add the vegetables to the chickpeas and simmer another 10-15 minutes. Season with salt and pepper to your liking. Use an immersion blender to puree the soup. If you use the blender, cool the soup first and process in batches if necessary. Cut the bread into cubes and toast in a pan on the stove top or in the oven with a little truffle oil. Garnish your soup with the flavored croutons and two teaspoons of truffle sauce.
Truffled Roasted Turkey Breast
Ingredients
8 tablespoons /1 stick unsalted butter at room temperature
4 tablespoons Melchiorri “Tartufata” Black Truffle Sauce
Melchiorri Olio Frantoio EVOO
4-5 lbs skin on turkey breast
2 tablespoons Espirit du Sel Fennel, Garlic & Parsley Grey Sea Salt
The night before roasting, make a compound butter. Blend the butter and the truffle sauce together. Lay the butter in a straight-line on a piece of plastic wrap then roll it up into a cylinder. Refrigerate overnight. The turkey should be at room temperature when it goes in the oven. Rub it with a drizzle of olive oil.
Preheat the oven to 400°F.
Slice the butter into 12 medallions. Loosen the skin and tuck the butter under. Generously salt and pepper both sides of the breast. Set in on a v shaped rack in a roasting pan. Pour the Vermouth into the pan. Roast the turkey, 20 minutes per pound. Baste with the pan juices every 15 minutes.
Remove the turkey breast from the oven. Put it on a platter or board and tent it with a sheet of foil. It needs to rest for15-20 minutes or so. While it rests, stir up some gravy.
Truffle Recipes
Oven “Fries” with Truffle Oil
Easy to prepare fries that don’t require the mess and hassle of deep frying. Start with a tablespoon of truffle oil and add more if desired.
Ingredients
6 large Russet potatoes
2 tablespoons A L’ Olivier EVOO
1 tablespoon or more A L’ Olivier Black Truffle Infused EVOO. Espirit du Sel Fleur de Sel to taste Black Pepper (Optional)
Parmesan cheese, grated (Optional) Flat leaf parsley, finely chopped (Optional)
Cut the potatoes lengthwise in to ¼ julienne. Put them in large bowl and cover them with plenty of cold water. Refrigerate for a few hours or overnight.
Preheat the oven to 400°F. Line two baking sheets with parchment or foil. Drain the potatoes and pat dry. Toss them with the olive oil. Spread the potatoes in a single layer on the sheet pans. Bake for 45 minutes. Stir them around and bake for15 minutes more until crisp and golden. Drizzle with A L’ Olivier Black Truffle Infused EVOO. Sprinkle with salt
You might want to add a grinding or two of pepper, a dusting of grated Parmesan and some finely chopped parsley.
Spaghetti with Truffle Pecorino
Ingredients
1 package of Benedetto Cavalieri
Spaghettine
8 tablespoons /1 stick unsalted butter, room temperature
Black Pepper, freshly ground Truffle Pecorino, or other semi-soft or semi–hard truffle cheese. Fresh white truffle shavings (Optional)
Toss cooked Benedetto Cavalieri
Spaghettine in plenty of melted butter with a grinding or two of black pepper. Mound the pasta on a warm platter and top with abundant finely shredded Truffle Pecorino and toss. Sprinkle with white truffle shavings. Serve with a simple green salad and pour a Chianti.
Truffle Goat Cheese Rice Balls
These “little oranges” originated as a street food in Sicily and are now popular throughout Italy. In this version they are given the Cinderella treatment. The rice is blended with truffle goat cheese before being fried until golden.
Ingredients
2 cups cooked Campanini Arborio Rice, cooled.
½ cup fresh grated Parmigiano Reggiano
1 large egg, lightly beaten
4 oz Celebrity Truffle Goat Cheese
Salt and pepper
½ cup flour
1 large egg
2 cups seasoned panko
Vegetable oil for frying
1932 Pomodorina Pasta Sauce
Prepare rice according to package instructions and allow to cool completely. Once rice is cool, mix. together rice, Parmesan cheese, and egg in a large bowl. Season well with salt and pepper. Crumble the truffle goat cheese into the bowl with a fork, and gently fold into the rice until evenly distributed. Divide rice into 8 equal parts and roll into balls.
Season panko well with salt and pepper, and place in a shallow bowl. Place flour in another shallow bowl, and lightly beat egg into a third bowl. Working one at a time, dredge balls in flour, shaking off any excess. Dip into egg bowl and turn to coat, letting excess drip back to bowl. Lastly, coat with panko, pressing lightly to adhere. Place on a lined sheet tray and chill while you heat the oil.
In a medium-large heavy pot heat oil to 350 °F degrees. Carefully lower the rice balls into the oil with a slotted spoon, working in batches. Fry until golden brown – about 8 minutes. Transfer to paper towel to drain. Serve warm with marinara, if desired.
Pizza Bianca with Mushrooms
Melchiorri Black Truffle Sauce
A truffle cheese and mushroom pizza, a crisp green salad and a bottle of red are the makings for a restful evening.
Ingredients
1 lb mixed mushrooms
1 clove of garlic finely minced
2 tablespoons Melchiorri EVOO Olio Frantoio
1teaspoon A L’ Olivier Black Truffle
Infused EVOO
Pinch each of salt and pepper. 1teaspoon fresh thyme leaves
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons Melchiorri Black Truffle Sauce
1 lb pizza dough from your favorite pizzeria or baker
Sauté the mushrooms and garlic in olive oil until softened. Give them a splash of vermouth and let it evaporate. Add a pinch each of salt and pepper plus the thyme and set aside. Off the heat stir in the black truffle oil. Make a roux. Melt the butter. After it foams, stir in the flour. Cook for a minute or two. Make a Béchamel. Stir in the heavy cream until the sauce thickens. Take it off the heat and stir in the Melchiorri Black Truffle Sauce. Set aside. Preheat the oven to 500 °F. Use a pizza stone or a rimmed sheet pan turned upside down on the bottom rack of the oven to bake on. Stretch the dough on a floured board or counter top, first with your hands then with a rolling pin. Spread the Béchamel evenly over the pie, leaving 1”around the edge. Sprinkle over the grated cheese, ½ the Fontina and ½ the Mozzarella. Layer on ½ the mushrooms and repeat. Slide the pizza into the oven. Bake 10-15 minutes until golden and bubbly.
Mifroma Truffled Swiss Fondue
Set out rustic bread, cut into 1”cubes, steamed little potatoes, an assortment of trimmed vegetables and slices of apples and pears or for dipping into the melted cheese.
Ingredients
8 oz Mifroma Truffled Swiss Fondue
Open package and heat. Following serving directions.
