Ingredients: olive oil, a piece of white truffle (Tuber Magnatum Pico), aroma – truffle.
High quality extra virgin olive oil with white truffle. Just a few drops would be enough for you to achieve perfection with your cuisine. Olive oil is used by both professional chefs and people, who feel inspired to cook at home. It is suitable for consumption together with fresh salads, pasta, risotto, omelets, meat, seafood and many more.
We advise you to add the sauce at the end of the preparation process, once the food is already cooked. The amount for every dish is different and depends on your personal preferences.
Ingredients: balsamic vinegar, a piece of white truffle (Tuber Magnatum Pico), aroma – truffle.
This product is a beautiful combination of balsamic vinegar from Modena together with white truffle. It could turn a professional chef and any premium cuisine enthusiast into a true exclusive cuisine wizard. You are literally a spray away from turning your dish into a magical masterpiece. Suitable for consumption together with fresh salads, stewed vegetables, red and white meats, seafood and much more.
We advise you to add the sauce at the end of the preparation process, once the food is already cooked. The amount for every dish is different and depends on your personal preferences.
Most suitable for recreating the highly popular so-called risotto, this Italian rice type is prepared very quickly (only 10 minutes are enough).
Together with the dried porcini mushrooms, this rice turns into a delicious gourmet dish charming everyone with its rich mushroom aroma and flavour. There is absolutely no need for any additional seasoning.
Qualities: First quality – from 8 to 30 g – may have minor injuries, scratches or fractures.
Ripening period: January-April
Information: Distinctive features: these are cousins of the white truffle Magnatum Pico, which often confuses people. Both types are highly competitive with each other when it comes to flavour and aroma. You could use them for almost any dish.
Storage: The most suitable way to store would be in a refrigerator at a temperature between 2 to 4 degrees, wrapped in absorbent paper. If you store the product properly, it can last for 10 to 15 days. Before use, you should wash the truffle with a brush under cold running water. Dry it well and then grate it on top of your dish.
Qualities: cut into slices, dried, carefully selected.
Ripening period: December – April
Information: Distinctive features: The colour of this truffle is a combination of grey-brown and smoky brown and it has very delicate white veins.The product has a delightful, long-lasting aroma that reminds us of unripe hazelnuts and nutmeg.
Storage: Please keep at a cool and dry place. Once opened, close the package tightly and place in a jar.
Information: Distinctive features: The colour of this truffle is a combination of grey-brown and smoky brown and it has very delicate white veins.The product has a delightful, long-lasting aroma that reminds us of unripe hazelnuts and nutmeg.
Storage: Store in plastic containers in a freezer at -18 degrees.
Qualities: First quality – from 8 to 30 g – may have minor injuries, scratches or fractures.
Ripening period: January – April
Information: Distinctive features: cousin of the white truffle Magnatum Pico, which people are often confused about. Both types are highly competitive with each other when it comes to flavour and aroma. You could use them for almost any dish.
Storage: Store in plastic containers in a freezer at -18 degrees.
Qualities: First quality – from 10 to 50 g – may have minor injuries, scratches or fractures.
Ripening period: May-September
Information: Distinctive features: this is the so-called black summer truffle. Its surface is covered with warts; it has a beige core and white marble veins. Its aroma is very different and delicate, slightly similar to the scent of a walnut. With its delicacy, it could easily turn an ordinary dish into a premium cuisine temptation.
Storage: Store in plastic containers in a freezer at -18 degrees.
The Chanterelle type of mushroom is known in Bulgaria as this beautiful yellow creation of Mother Nature, which can be found within many European lands.
The mushroom has a bright yellow-orange colour of the stalk. Its flavour is extremely pleasant similar to the taste of apricot. It goes well with meat, fish and eggs.
It grows within both deciduous and coniferous forests, along forest roads and deserted paths, and on the gully of rain-formed streams after their drainage. Chanterelles can be found at the end of May in the lower parts of the forests. Then they gradually ascend in the higher areas of the mountains until the end of the summer, even in relatively dry weather.
Directions: The Chanterelle mushrooms are highly appreciated by experts and professional chefs, because they could be added to many different dishes. For example, they go well with eggs, cheese and various meats. You could cook the product by boiling it, frying it or roasting it. The cooking process could take a bit longer, because of the mushroom`s firmness.
Storage: Please keep at a dry and cool place. After opening, close the package tightly or put it in a jar.
This type of mushroom is also known as penny bun, porcino or porcini mushroom. This is the Queen of our mushrooms that is probably the most delicious one within the lands of the Old Continent and is one of the most popular Bulgarian wild mushrooms. When it is quite young, the stem is thick and fleshy and often several times larger than the head itself. At this time of their growth the porcinis are considered a delicacy and are very high in price.
This type of mushroom consists of up to 35% of precious protein, which includes glutamine, arginine, leucine and tyrosine. It contains a large amount of vitamin PP and nicotinic acid, together with different micro- and macro-elements. Consuming the porcinis provides the body with vitamins from group B, vitamin C, vitamin E and vitamin D.
Directions: Before use, the dried mushrooms should be soaked in warm water for 15 minutes to 1 hour, depending on their thickness. When ready, the excess water is carefully placed away and now this broth could be used as part of the liquid base of the dish. Then the already softened mushrooms should be sliced. Another option is stewing them before adding them to the dish. This makes them even more aromatic and ready to impress even the most sophisticated taste.
Our dried porcini mushrooms have a deep and intense flavor that dominates in soups or sauces for pollen and pasta. They could be a wonderful addition to your rice, potatoes and stewed vegetables.
Storage: Please keep at a dry and cool place. After opening, close the package tightly or put it in a jar.
Qualities: First quality – from 10 to 50 g – may have minor injuries, scratches or fractures.
Ripening period: May-September
Information: Distinctive features: this is the so-called black summer truffle. Its surface is covered with warts; it has a beige core and white marble veins. Its aroma is very different and delicate, slightly similar to the scent of a walnut. With its delicacy, it could easily turn an ordinary dish into a premium cuisine temptation.
Storage: The most suitable way to store would be in a refrigerator at a temperature between 2 to 4 degrees, wrapped in absorbent paper. If you store the product properly, it can last for 10 to 15 days. Before use, you should wash the truffle with a brush under cold running water. Dry it well and then grate it on top of your dish.
