Urbani Tartufi Black Truffle Oil 250ml

TAST­ING NOTES FROM THE CURATOR

Har­vest­ed in the win­ter­time in Spain, Italy, south­ern France, and Aus­tralia, the rich, earthy notes of the Perig­ord black truf­fles lend them­selves heav­i­ly to the fla­vor of black truf­fle oil. A fresh-opened bot­tle releas­es a min­er­al­ly scent not dis­sim­i­lar to a dry red wine. This oil’s earthy, mush­room-like taste has com­pli­cat­ed under­tones: to some it may be nut­ty and almost choco­latey, to oth­ers woodsy with a hint of tobac­co. Its inten­si­ty varies, but is always clear­ly present, in dif­fer­ent dishes.

PREPA­RA­TION

More robust than its white coun­ter­part, black truf­fle oil can be paired with heav­ier, more com­plex dish­es. A few drops over pas­ta dish­es just before serv­ing lends them a deca­dent edge. It makes the per­fect fin­ish­ing driz­zle over hearty red meats or mush­room dish­es, as well. Mix it into a bal­sam­ic vinai­grette to enhance the fla­vor of sal­ads or dab a lit­tle over a sim­ple but hearty steak frites. Add a lit­tle to pâtés like foie gras to enhance their rich­ness. Top off your truf­fle-infused meal with a glass of aged Bor­deaux, Pomerol, or Caber­net Franc. We also like Les Volets Pinot Noir, Pays de la Haute Val­lée de l’Aude—rich, leesy, and savory. For white wine lovers, opt for some­thing fra­grant, like a Marsanne or Rous­sane… or head straight for a mature Champagne!

A FAMILY’S PASSION

The Urbani fam­i­ly has been ded­i­cat­ed to truf­fles and their prod­ucts since the mid-1850s, when Con­stan­ti­no Urbani began import­ing the fun­gal del­i­ca­cies to Car­pen­tras, France. His fam­i­ly even­tu­al­ly pio­neered truf­fle cul­ti­va­tion in Italy, hon­ing the skills of their prized truf­fle hunt­ing ani­mals. Their com­pa­ny has expand­ed over the years, first across Europe, then into the Unit­ed States. The Philip­pines is their entry-point into a grow­ing Asian market.

Storage Instructions

Store in a cool dry place.