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Yearly Archives: 2022
Squeezy: the new line at Cibus
Valnerina Tartufi took part in the Cibus, the international food exhibition in Parma. During this edition the company, in addition to the classic products, introduced the new line truffle SQUEEZY and it met with enormous success...
Squeezy: the new line at Cibus
Valnerina Tartufi participated in Cibus, the international food fair in Parma. In this edition, the company, in addition to its classic products, presented, with great success among industry professionals and non-experts, the new line...
Truffle, growth opportunity of the territory
Valnerina Tartufi, in collaboration with Confagricoltura Umbria and the Municipality of Arrone, promoted the conference “truffle, a production chain to be realized”. During the meeting, which took place on the 3rd February at the convent...
Truffles, an opportunity for growth in the territory
Valnerina Tartufi in collaboration with Confagricoltura Umbria and the Municipality of Arrone promoted the conference “The truffle, a supply chain to be created”. The meeting, hosted at the convent of San Francesco in Arrone on February 3, 2022, was...
Valnerina Tartufi: a growing entity
In 2007 Valnerina Tartufi began its adventure, after seven years the transfer to Terni has become necessary, in a structure more suitable to accommodate the company, which has started growing day by day. In 2021 the...
Valnerina Tartufi: a growing reality
In 2007 Valnerina Tartufi began its adventure, after seven years it was necessary to move to Terni, in a structure more suitable to accommodate the company, which was growing, day after day. In 2021 the return...
Panna cotta with truffle
INGREDIENTS For the panna cotta 1/2 l of fresh cream 100 g of sugar 100 ml of milk 10g of gelatin leaves 1 spoon of Valnerina Tartufi truffle tea For the garnish 200ml of fresh cream 1...
Panna cotta with truffle
INGREDIENTS For the panna cotta 1/2 litre of fresh cream 100 grams of sugar 100 ml of milk 10g of gelatine spoon of truffle tea Valnerina Tartufi For the garnish 200ml of fresh cream ...
Ciriole handmade pasta with black truffles
INGREDIENTS 70 g of black truffle salt 1 fillet of anchovy 1 clove of garlic extra virgin olive oil For the pasta 300 g of "0" type flour 12 cl of water a pinch of salt PREPARATION
Starred Recipe: Ciriole with Black Truffle
INGREDIENTS 70 grams of black truffle salt to taste 1 anchovy fillet 1 clove of garlic extra virgin olive oil For the pasta: 300 grams of type “0” flour 12 cl of water a pinch...
