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WHITE TRUFFLES AND PORCINI, URBANI
White truffles and porcini is a classic: now you can taste this delicious combination in a few easy steps!
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STRAW MUSHROOMS
These jolly mushrooms are called Volvariella volvacea. Their common name comes from the rice straw on which they are grown. The straw mushroom, also called paddy straw mushroom, is cultivated in the hot, steamy climate of Southeast Asia.
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URBANI, SUMMER TRUFFLE SHAVINGS
Truffles grow below ground. Man follows the trucks of the dogs and with their help he find this precious tuber. The truffles are preserve with natural ingredients, such as salt and water to which the particles of the truffles released during sterilizations are added. Fresh truffles are preserve in a special refrigerated containers. One by one the truffles are observed and tested, then washed and checked again more than once, until it is absolutely certain that even the tiniest fragment of earth has been removed.
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WHITE TRUFFLE MUSHROOM SAUCE, MENU
Fresh button mushrooms are finely chopped and blended with the essence of truffle into a rich, ivory colored sauce with bold truffle flavor. With its aromatic characteristics and elegant flavor, only a teaspoon is needed to transform pasta or risotto. Its distinct ensemble of flavors adds class to hors d’oeuvres, sides, or main dishes.
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URBANI, CREAM AND TRUFFLES 6oz
Try the cream and truffles with our tortellini for a great gourmet dish ready in less than 10 minutes!
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MENU, PORCINI BOSCHETTO
MENU’s long-standing reputation for selecting the highest quality porcini mushrooms make their Marinated Porcini Mushrooms the ideal selection for the Italian and world market. Directly after picking, each porcini is cleaned, sliced and sautéed in small batches through the traditional process that still uses kettles. Packed without vinegar or wine MENU’s porcini mushrooms retain the beautiful color, meaty bite and natural, fresh flavor.
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ITALIAN DRY PORCINI MUSHROOMS
Dried porcini mushrooms are not only a great alternative when fresh porcinis are out of season, they’re a tremendously useful mushroom to have in your pantry. Adding just a few dried slices to simmering soups, stews, stocks to be used in risotto and braising liquids will give them a lot more body and richness.
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URBANI, BLACK WINTER TRUFFLE SHAVINGS
The story of the truffle hunter and his dog truffle hunting is one of the most beautiful truffle traditions. With the help of his dog the man find the precious tuber (Tuber melanosporum vitt): the black diamond of the table. As deep as 2 feet under the ground, it grows near oak trees and hazelnuts. The picking season in Europe goes from December to March, a period in which black truffles are selected and treated with the most modern technologies behind the shadow of old tradition, protected by the Urbani family for many decades. Picking season in Australia, where this tuber is cultivated with excellent result, goes from June to August. The fresh truffles are sent all over the world and they reach even the furthest destinations in perfect conditions, thanks to the special refrigerated containers which keep the product fresh for up to three days. The classic recipe for black truffles is the salsa alla spoletina: for which the truffles are minced and added to warm, ( but not frying!) olive oil, a touch of garlic, salt and pepper. One oz of product is recommended for 1 or 2 portions. Product life: 1 to 2 weeks (our advice is using truffles in 2 or 3 days maximum), kept in a refrigerator at 37.5 F (3 C), wrapped in paper towel.
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URBANI, ARTICHOKES AND TRUFFLES
Artichokes and truffles are an exciting combo. The earthiness of truffles is perfect for the artichokes.
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PREMIUM FOREST MUSHROOMS
This collection of forest mushrooms is hand-picked, carefully selected, sorted and packed in a 1lb plastic jar. Dried mushrooms are preferred by many chefs for the excellent taste and concentrated flavors. Includes Cepes 25%, Bolet 25%, Oyster 25% and Wood Ear 25%
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URBANI TARTUFI, DRY PORCINI DRY, # 2 GRADE
Porcini are a prized mushroom found in Umbria’s Apennine Mountains. Simply soak these dried porcini in a mixture of milk and warm water and use them to enrich your next risotto!
