Bottle to: 250 ml.
Serve Linguine with fresh or canned tomato sauces, with vegetables and seasoning herbs, with quick hot sauces, such as with a drop of extra virgin olive oil, garlic, red hot peppers and anchovies. Fish sauces with shellfish and fruit de mer, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.
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When you open the jar, dry the truffle with a towel. It is very good thinly cut on "fondute", risotto, tagliatelle, eggs, etc.
