Prime pairing of truffle products with the best red wine


We offer gastronomic ingredients you may use on their own or create unique recipes with them. 

G.D. Vajra Albe Barolo DOCG: It is an incredible fruity red wine with notes of rose petals, rose hips, and cherry stones, followed by delicate tones of Nebbiolo pomace, tar, cranberries and raspberries, mint, anise, gentle musk and a whiff of white pepper on the nose. 

Pappardelle with Truffle: The pasta is made with 100% durum semolina wheat and water from the springs of Mount Vesuvius, giving it a unique flavour and the truffles added in the pasta are found in many parts of rural Italy, and in the Campania region.

Pebeyre sunflower oil with black truffle flavour: The sunflower oil enhances the truffle aromas in any dish you use. Store it in a cool, dry, dark place. Best before: see the bottle. Use it in sauces or to flavour all kinds of hot dishes.

Black whole truffle: The whole black truffle is a high-quality, regular-shaped truffle harvested at peak maturity product. The jar contains truffle juice for you to use in your various sauces. Store it in a dry place at room temperature, but after opening, it needs to be kept for 2-3 days in the refrigerator. 

3 in stock



This recipe for four people features our finest truffle ingredients. Enjoy, and thank us later!


  • 250g Pappardelle with Truffle
  • 70g of 18th-month Parmesan cheese
  • 60g butter
  • 2 tablespoons Pebeyre sunflower oil with black truffle flavour
  • 1/2 shallot
  • 20g black whole truffles
  • 200g button mushrooms
  • 5cl white wine
  • 80g mascarpone


  1. Prepare truffle cream: Melt the butter with the truffle oil in a frying pan. Add the shallot, half of the finely chopped truffle, and then the minced/chopped mushrooms. Let it brown for a few minutes, then deglaze with white wine, stirring well with a wooden spoon. Let it simmer on low heat for 10 minutes, and then stir.
  2. In another saucepan, cook pasta in boiling salted water until it’s slightly less than al dente. Mix the mascarpone with the truffle cream in another saucepan and heat gently. Add the pasta, grated parmesan and a little cooking water, if necessary. Serve immediately, garnishing with fine slithers of the remaining truffle.