Truffolina

Cow’s and sheep’s milk paglierina with pieces of summer black truffle (Tuber aestivum), small format.

The tender rind encloses like a crisp wrapper a paste with a sweet, full, and creamy flavor, enhanced by the intensity of the truffle.

Truffolina is recognizable by its tender rind, which encloses like a crisp wrapper a paste with a sweet, full, and creamy flavor.

The Tuber aestivum makes itself felt with conviction: its intensity meets the full sweetness of cow’s milk and the savory character of sheep’s milk, in a balance that never tires.

The finish is creamy and persistent, with the earthy note of truffle accompanying to the very end — the most accessible format in the truffle range, capable of standing out on the cheese board by its aroma even before its appearance.

Milk

Cow’s milk, Sheep’s milk, Cream + Summer black truffle (Tuber aestivum 2%)

Format

Cylindrical · Ø 110 mm · h 30 mm · ~220 g

Aging

8/10 days

Serving

30 minutes before at room temperature

Rind

Edible, tender

Storage

+4 / +8°C

Shelf Life

50 days

What the palate reveals

Beneath the tender rind lives a paste that surprises: sweet and creamy on opening, decisively truffle in the body, with an earthy finish that accompanies to the very end.

Sensory Profile

Aromas: On the nose, Tuber aestivum makes itself felt with conviction. The intensity meets the full sweetness of cow’s milk and the savory character of sheep’s milk, in a balance that never tires.

On the palate: In the mouth, the structure is soft, creamy, melting: the intensity of the truffle meets cow’s milk sweetness and sheep’s milk savory character, for a persistent finish with the earthy note accompanying to the very end.

Pairings

Wine
Alta Langa DOCG, Champagne, Chardonnay, Barbera d’Asti

Honey
Wildflower, acacia

Fruit
Pears

Jams
Pear and vanilla

Beer
Amber ale

Bread
Walnut bread

Dried fruit
Toasted hazelnuts

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