Parmesan and White Truffle Cream
Cream (MILK) 86%, parmesan cheese 5% ( MILK, salt, rennet), maize starch, bianchetto truffle (Tuber borchii Vitt.) 3%, salt, flavourings. Acidifying E270.
To make the very most of the product, it is recommended to use 40-45 g of the sauce, warming it in the frying pan for 1 minutes and and heat it up with water from the pasta.
Net Weight: 130 g