Black Truffle Specialties with Butter 75g

Name: Black Truffle Specialties with Butter 75g
Brand: Bruno Ceccato
SKU: VGBRUSPE160
Price: 20.00 USD
Availability: InStock

In stock

$20.00

Taxes included. Shipping calculated at checkout.

The Product in Brief:

✓ Black truffle dressing

✓ Black Grappa Truffle

✓ Clarified butter from the Asiago plateau

✓ Store in a cool, dry place

✓ Ideal for seasoning tagliolini and fresh pasta

The "Specialità al Tartufo Nero del Grappa a base di Burro Clarified", in a 75g glass container is a unique creation by maestro Bruno Ceccato.
This refined condiment is born from the expert fusion of the Grappa Black Truffle, the "Black Diamond" and clarified butter produced with milk from the nearby Asiago Plateau, famous for its nutritional qualities and rich, enveloping flavour.

The meticulously crafted clarified butter is able to enhance the unique characteristics of the truffle, creating an intense and enveloping harmony of flavours.
Its versatility makes it the ideal condiment to enhance dishes such as fresh homemade pasta, especially tagliolini or pappardelle, enriching each recipe with a touch of elegance and flavor.

By removing water and proteins, ghee has a longer shelf life than regular butter and does not necessarily require refrigeration.
It can be used for cooking at higher temperatures without the risk of burning and developing bitter flavors.

Removing the water concentrates the flavor of the butter, giving clarified butter a richer, more intense flavor than traditional butter.
Any dark spots inside the capsule or on the edge of the jar are due to the sterilization of the preparation and do not affect its quality.

Ingredients

95% butter, 5% Grappa black truffle

Conservation

Once opened, it is important to carefully close the container and store it in the refrigerator, using it within a maximum of 7 days to fully enjoy its freshness and richness of flavours.

The Pedemontana Veneta is a charming and welcoming landscape located between the provinces of Treviso and Vicenza, in the Veneto region. This area combines landscape, culture, and development prospects in a unique setting. A new highway runs through the Pedemontana Veneta, a major infrastructure linking 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas. The Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the highway.

These villas are among the 1,769 in the foothills and 3,828 scattered throughout the region. The region is also renowned for its rich food and wine heritage, with 153 specialty products within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP products, 4 DOCG wines, 8 DOC, 4 IGT wines, 119 traditional agri-food products, and 4 Slow Food Presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats, and delicacies, including, to name a few, Asiago DOP cheese, grappa and fruit distillates, Sopressa DOP, extra virgin olive oil, and Prosecco DOCG di Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported worldwide, in recent years, native grape varieties that had been forgotten have been re-evaluated, including Recantina and Rabbiosa dei Colli Asolani (Pat del Colmel). In short, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture, and food and wine. Thanks to the highway, visitors can easily explore the region's beauties, discover the Venetian Villas, and savor the many local delicacies. The typical products of the Pedemontana Veneta, which encompasses hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.

Pieve del Grappa is the home of the Monte Grappa truffle, a true gastronomic treasure destined to become a virtuous small economic circuit. From pizza to rabbit roulade, from pasta to gnocchi, the Grappa truffle is about to make its grand entrance into the culinary world. The varieties available include the black scorzone, the uncinato, and the prized black truffle, in both summer and winter varieties. It all began with genealogical research conducted by the Ceccato family of Crespano del Grappa. Through documents dating back to 1780 from the State Archives of the Venetian Republic, a fascinating portrait emerges of a local event dedicated to truffles, a sort of small fair that once enlivened Crespano.

This period is also documented in a food and wine guide published in Belluno in the 19th century, which mentions "tartuffole" and reveals the product's widespread use throughout an area stretching from Cornuda to Romano d'Ezzelino, suggesting the existence of a local truffle market. However, wars and habitat changes overshadowed the truffle. The once lush area became barren and devoid of woodland due to unconservative interventions and the need for pasture and hay for livestock. "Until 30 years ago," as Bruno Ceccato noted, studies on truffles in Veneto considered the Treviso area of little importance due to the characteristics of the terrain. Photographs from the time show the Grappa Massif completely devoid of woodland. In this context, the truffle was forgotten.

In 2014, a group of local enthusiasts, led by Bruno, revived the truffle, immediately recognizing the potential of this remarkable discovery. They founded the "Tartufo del Grappa" association and registered the associated trademark. One of the association's goals is to include truffles among the typical products protected by the Grappa Biosphere Reserve (MAB). Currently, the association relies on expert, licensed collectors, but the future looks bright, with opportunities for new collectors and the introduction of new products, such as truffle-infused cured meats and cheeses, as well as oil, butter, and sauces, which are already available in small, limited quantities and are appreciated by renowned local chefs. Furthermore, a collaboration with the Pove del Grappa olive oil mills is underway, involving local agritourism businesses and restaurants in this ongoing experiment.