Il Tartufo Di Paolo

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Il Tartufo Di Paolo

• Gourmet Tradition Made in Italy

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History

• Il Tartufo Di Paolo is a family-owned company. It
  was founded18 years ago by the company President
  and owner, Mr Paolo Menichini, a young
  entrepreneur , with a deep, personal knowledge
  and experience of the problems of the searching
  for and processing truffles.

Spello
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Where we are

• The factory of Il Tartufo Di Paolo is situated in
  Spello, a small town in the province of Perugia
  (150km north of Rome) in the central region,
  Umbria, best known as the green heart of Italy.

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PRODUCTS truffle oil salsa tartufata
Salsa tartufata 10 summertruffle 80gr-180gr-500gr
White truffle oil 250-100-55ml
Black truffle oil 250-100-55ml
Salsa tartufata white truffle 80-180gr
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Products carpaccio paté
Summertruffle Carpaccio 80gr-450gr
Paté summertruffle 50gr-80gr
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Sterilized trufflesRice and strangozzi
Risotto rice with truffle 250gr Strangozzi with
truffle 250gr
Summertruffle sterilized 35-80-250gr
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Others
Honey with truffles 80gr
Honey with summertruffle 80gr
Present boxes
Butter with truffles 80gr
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Fresh truffles
Wintertruffle Tuber Melanosporum
Summertruffle Tuber Aestivum
Tuber Bianchetti
White truffle Tuber Magnatum also known as the
Tartufo Alba
Summertruffle Tuber Aestivum
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What are truffles?

• Many people worldwide have heard of truffles, not
  all of them know that it is not a cultivated
  product but a natural product (a fungus of the
  genus Tuber) that the earth generally hides under
  a 10-15 cm layer. Only experts searchers with the
  help of specially trained dogs are able to find
  them. The fungus lives as a parasite on certain
  plants which are known as symbiont plants the
  Oak for instance, for the black truffle and the
  Poplar for the white truffle. The truffle
  reproduces by means of its spores which contain
  both male and female mycelium. When these two
  meet, a new truffle is produced which will
  gradually mature. The truffle dog-dog uses its
  sense of smell to help the digger find the exact
  position of the truffle because when the truffle
  is mature, it reaches its maximum level of aroma
  so that it can be easily found. When the
  truffle has been removed, the earth must be
  replaced exactly as it was before so that the
  symbiont plant roots do not dry up, otherwise no
  more truffles would be produced for a long time.

Fresh summertruffle Truffle slicer Il Tartufo
Di Paolo
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How to use? Shelf-life
Fresh truffles on toast

• To use on toast, in pasta, rice, salades, withe
  meat, fish, in sauces, bouillons, mixed with
  patatoes. Receipebook availible
• Shelf-life oils 18 months, sterilized truffles 2
  to 3 years, strangozzi and rice 1 year

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Information

• You can find a complete list of the products on
  the website www.iltartufodipaolo.com
• All products at Il Tartufo DI Paolo is
  artisan-made in a clean, quality- conscious
  ambient.
• The truffles found in Italy are recognised as
  having the highest gastronomic value and Il
  Tartufo Di Paolo knows how to use them at their
  best as a vast, refined clientele from Europe,
  to North America, Canada and Japan has had the
  opportunity to taste it for itself
• Export responsable Mrs Annemie Dedulle,
  info_at_truffel.be 0032 477 25 47 36

Paolo Annemie with Perla searching for the
black gold