Ingredients: durum wheat semolina, whole fresh eggs 33.4%
Net weight: 8.8oz/250gr.
Boiling Time: 1,5 minutes
Hard cheese ewe's milk and bovine milk, Appearance: grey rind - crumbly texture. Aroma: strong scent of truffle, Flavour: balanced presence of truffle, Consistency: crumbly, Maturation: 8 weeks in the "Crutin" truffle cellar
When you open the jar, dry the truffle with a towel. It is very good thinly cut on "fondute", risotto, tagliatelle, eggs, etc.
Chanterelle mushrooms (Cantharellus cibarius)
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
Still today Casa Modena respects this tradition when producing rigorously a Dop product, or rather certificate in the respect of rigid rules foreseen by the law: only meats of national swines are used exclusively, checking the additives and each phase of the working.