Vele® al tartufo

VTA3KG

Two triangles of egg pasta with a creamy filling, stacked with Umbrian black truffle and mascarpone cheese. Sensual, intriguing and sophisticated, they gratify the eyes, satisfy the palate and inebriate the senses with their unmistakable scent.


Free-range hens’ eggs exclusively coming from Italian farms.


Reheating procedure

• 2′ in boiling water
• 3′ in a pan
• 6′ in traditional oven


Try this recipe

Vele al Tartufo (truffle) with asparagus and taleggio cheese fondue.

• Zini Vele al Tartufo
• 100 g taleggio cheese
• 200 g asparagus
• 25 g butter
• 125 g milk or cream
• Pepper

Clean asparagus and separate tips from stems. Cook tips in boiling salted water, drain and keep warm. Cut stems into pieces and stir fry in a pan with butter, add milk or cream and a pinch of pepper. Cook for 10 minutes, then blend to obtain the sauce. Cook Vele al Tartufo in salted water, drain and season with the sauce. Finish the dish with asparagus tips and taleggio cheese cut into cubes.

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