Radici Tartufina la Nera, a black truffle sauce in a 500 g glass jar made in Italy, for fresh pasta, risotto, crostini, eggs and gourmet burgers.
The jar shows exactly what it is: a dark, finely chopped sauce packed to the shoulder under a plain silver lid. The black-and-white label carries a portrait of a truffle hunter holding black truffles beside his dog, with RADICI across the top, the San Pietro a Pettine name beneath, Tartufina in white capitals, la Nera in script and BLACK TRUFFLE SAUCE below. Made in Italy runs along the bottom. As general background, a truffle is commonly described as the fruiting body of an underground fungus of the genus Tuber, found in close association with tree roots, which is why trained dogs are used to find them. A ready truffle sauce typically lets a kitchen put that earthy aroma on the menu every day without buying fresh truffles. Commonly, chefs warm a spoonful gently with butter or cream and toss it through tagliatelle or gnocchi, fold it into risotto at the end, spread it on toasted crostini, stir it into scrambled eggs or omelettes, and spoon it onto beef burgers, steak or pizza bianca. Heat it only briefly, because long cooking dulls the aroma. Once opened, keep the jar refrigerated with the sauce pressed flat under a clean spoon.