Polenta with porcino mushrooms and truffle

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Special Price: 12,85 € tax incl.

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id: 1211
Region:  Piemonte
Farming:  Tradizionale
Weight:  250 g

Tipicità del prodotto

Polenta is Northern Italy’s country tradition’s food par excellence. Le different regional recipes propose it matched with game, fish (polenta and salted codfish) or “concia”, flavoured with cheese. Harking back to the local tradition, Tartuflanghe proposes the prepared Polenta, already flavoured with butter and cheese and enriched with porcino mushrooms (boletus) and truffle.

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Polenta is Northern Italy’s country tradition’s food par excellence. Le different regional recipes propose it matched with game, fish (polenta and salted codfish) or “concia”, flavoured with cheese. Harking back to the local tradition, Tartuflanghe proposes the prepared Polenta, already flavoured with butter and cheese and enriched with porcino mushrooms (boletus) and truffle.

Ingredients: maize flour, porcino mushrooms (Boletus Edulis), truffle, cream, butter, onions, salt, spices.

  • Tipo cibo: Pasta, Riso E Polenta

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Polenta with porcino mushrooms and truffle

Polenta with porcino mushrooms and truffle

Polenta is Northern Italy’s country tradition’s food par excellence. Le different regional recipes propose it matched with game, fish (polenta and salted codfish) or “concia”, flavoured with cheese. Harking back to the local tradition, Tartuflanghe proposes the prepared Polenta, already flavoured with butter and cheese and enriched with porcino mushrooms (boletus) and truffle.

Write your review

  • TartufLanghe

    “Tartuflanghe” was founded in 1975, not only from an idea but also from of a culinary experience started in the ‘50s, when my husband Beppe was chef on cruise ships and later of the “da Beppe” restaurant, started by us between 1967 and 1982. Set in the heart of the town of Alba, our restaurant was recommended by the Michelin guide as benchmark in Piedmont for the lovers of mushroom and truffle cuisine. Tartuflanghe, thus, originated combining our inspiration with the wide baggage of gained experience, that some years ago we started to bequeath to our sons Stefania and Paolo.