Honey-based preparation with white truffle

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“One day, several samples of honey were delivered to our company. I started to put some good truffle inside them. The sensation was immediately excellent. It was just a matter of figuring out the best combination of various types of honey.”” – Stefania Calugi.

The white truffle goes very well with honeydew. Excellent on cheeses such as pecorino, blue cheeses and parmesan. Try it with chocolate or vanilla ice cream and in the preparation of various desserts.
Characteristics and interesting facts: Honeydew is a sugary substance secreted by small insects that feed on tree sap. It is very rich in mineral salts and sugars, and when transformed into honey it becomes a source of nutrition for bees. The colour of the honey is dark brown, synonymous with high quality. It is the honey with the highest content of minerals and trace elements: iron, potassium, sodium, magnesium, and calcium. Its bitterish aftertaste makes it very integral with the aromatic note of the white truffle.”

  • Honey (origin Tuscany) 96%
  • bianchetto truffle (Tuber borchii Vitt. – origin Italy) 2,5%
  • white truffle (Tuber magnatum Pico – origin Italy) 1%, flavouring

Nutrition declaration per 100g of product:

  • Energy 1429 kJ (336 kcal)
  • Fat 00,0 g (of which saturates 00,0 g)
  • Carbohydrate 78,0 g (of which sugars 78,0)
  • Protein 6,0 g
  • Salt 0,03 g

Method of conservation

Once opened, store in the refrigerator between 0 and + 4 ° C and consume within a few days.


Calugi Srl – Via Cerbioni, 38 50051 Castelfiorentino (FI) – Italia

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