STORY
Triangoli are a beautiful, triangle-shaped ravioli, beloved across Italy but scarcely known outside of il bel paese. This dish holds a well-deserved status as one of the classic indulgent tastes of Italy, with each triangolo filled with black truffles grown in Norcia, an area in southeast Umbria, where they are locally known as trifolati,
and are prized for their distinct aroma. There are three regions known for truffle hunting other than Umbria: Piemonte, Toscana and Marche. As truffles grow underground with no visible surface markings, pigs or dogs are used to unearth the truffles, employing the animals’ strong sense of smell. While pigs were traditionally used for truffle hunting, dogs have now replaced them in popularity. Why, might you ask? Well, dogs are easier to train to give the truffle up, and not enjoy it themselves!
So as not to compromise the truffle’s elegance with an inferior accompaniment, we combine the beautiful black truffles with Pecorino, one of Italy’s finest and best-known cheeses. Highly regarded for its tangy sharpness, it’s the perfect accompaniment for our decadent truffle filling. We finish our triangoli simply with truffle butter and hazelnut crumb. This dish will make you want to visit Italy to go truffle-hunting in the countryside!
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
INGREDIENTS
Black Truffle & Pecorino Triangoli (200g):
Fresh Pasta (Durum WHEAT Semola, Soft WHEAT Flour, Pasteurised EGG, Preservative E202, Rice Flour), Filling (Ricotta Cheese (MILK), Sheep’s MILK Cheese, Truffle Sauce (Champignon Mushrooms, Extra Virgin Olive Oil, Olive Oil, Truffle Tuber Aestivum, Black Olives, Herbs, Salt) Onion, Goat’s MILK Cheese, Parsley, White Pepper, Preservative E202)
Truffle Butter (20g):
Butter (MILK), Black Truffle (9%), Truffle Oil (4%) (Olive Oil, Truffle Flavouring), Salt
Hazelnut Crumb (8g): Hazelnuts (NUTS)