by T&C Truffles
Food waste is an urgent and important issue, closely linked to the sustainability challenge to which the whole world is called to respond. We have decided to do our part, taking help from the creativity, sensitivity and commitment of the…
On the occasion of the 80th Venice Film Festival we had the pleasure of seeing our products used in the prestigious menu of the chef Tino Vettorello, in the splendid Terrazza Biennale. Being among the Partners of the event together with…
Brief summary of the day of November 1st in collaboration with UNICAM - University of Camerino where we had the pleasure of attending the seminar "Characterization by spectrometry of the Acqualagna White Truffle for territorial valorisation". We thank, as always,…
Sustainability: thanks to the use of the entire orange peel we can say that we have used the entire orange with its associated nutritional properties.
The importance of using the whole prawn and not only the commonly edible part, but also the carapace where important nutritional principles are contained, even the prawn shell can reduce the absorption of cholesterol and dietary fats. This is stated…
Eating the skin from a variety of fatty and lean fish can help ensure adequate nutrient intake. Fish, therefore, including its skin, is an excellent source of dietary protein, an essential nutrient that serves as the building blocks for tissues…
Why did we choose to collaborate with Liquigas? Our Partner and Head of Communications and Food Safety Lidia Marchetti explains it to us in this post.
Interview with Roberto Franca - Headmaster of the Santa Marta Institute of Pesaro https://youtu.be/fSCYzpBqxK0
Chicken in two servings - Roasted breast with truffle and herb crust, black cabbage and stock - Confit thighs and wings, brick pasta tartlet and truffle
