Fresh Bresaola with Balsamic Vinegar and Parmesan

What you need:
• Bresaola
• Aceto Balsamico di Modena
• Parmigiano Reggiano
• Arugula (optional)

How to make it:
Grate the parmesan and chop the arugula. Use them to season some slices of Bresaola and add Balsamic Vinegar.

Gnocchi with Tomato Sauce and Mozzarella Fiordilatte

What you need:
• Gnocchi
• Saporalia Passata di Pomodoro
• Saporalia Mozzarella “Fiordilatte”
• Saporalia Parmigiano Reggiano DOP
• Olive oil
• Salt, pepper and basil
• Saporalia Sun-dried Tomatoes in oil (optional)

How to make it:
You need to first cook the Gnocchi in a pot full of hot salty water and once they are floating, throw them in a pan full of hot tomato sauce seasoned with olive oil, salt, pepper and basil. Add some mozzarella cut into cubes and parmesan. Make the cheese melt and here you are!
You can also add some Saporalia’s sun-dried tomatoes to make it tastier.

Tagliatelle with White Truffle

What you need:
• Tagliatelle
• White or Black truffle
• Extra Virgin Olive Oil
• Butter
• Salt

How to make it:
In a pan, heat the oil together with the butter which must melt over low heat. In the meanwhile, cook the Tagliatelle in boiling salted water and, once cooked, throw them into the pan with the butter. Mix and, once ready, serve and add the truffle cut into flakes.

Pasta Aglio, Olio e Peperoncino

What you need:
-Hot Chili Peppers in Oil Saporalia
-Extra-Virgin Olive Oil Saporalia

How to make it:
Cook the spaghetti in hot salty water following the instructions of the packaging. In the meanwhile, mince the garlic and the chili peppers. In a pan, add some olive oil, garlic and chili peppers and cook until the garlic becomes golden and there is a yummy smell all over the kitchen. When spaghetti is ready, add them to the pan and mix all together. Serve and enjoy!

Risotto with Truffle and Ricotta

What you need:
-300 gr of rice
-50 gr of butter
-6 teaspoons of Truffle Juice Saporalia
-100 gr of Ricotta Saporalia
-500 ml of vegetable broth

How to make it:
Cook the rice in a saucepan with the vegetable broth. Cook it slowly adding some more broth. When cooking is almost done, add the truffle juice to the rice and mix. Now add the ricotta and stir. Serve adding a few flakes of truffle and ricotta. Enjoy!

Saporalia Carbonara Tagliata Uova

Carbonara Tagliata Uova Saporalia Truffle Italian Gourmet Food

Saporalia Lumaconi


These can be served as an appetiser or aperitif.

The preparation is very simple.
– Boil 300 g rice, drain it and season it with 60 g of butter.
– Add 4-5 tablespoons of Saporalia truffle oil.
– Add 4 tablespoons Parmesan cheese, black pepper and 2 egg yolks.

– Prepare the filling with 10 tablespoons ricotta and 50 g of Saporalia sauce with white truffle
– Mix everything together and leave to rest for 4 to 5 hours in the fridge.

– Stuff each supplì with 1 teaspoon of ricotta and truffle sauce
– Bread the supplì twice in batter and breadcrumbs.
– Fry in seed oil at 160 degrees until golden brown.

Now they are ready, drain them, dry them well and enjoy!


– Cook the potatoes in a pot full of cold salted water, and from boiling point cook for about 20 minutes.
– Drain the potatoes, let them cool a little, then peel them and cut them into slices about half a centimetre thick.
– Melt some butter in a fairly large saucepan over medium heat and add the potatoes, cooking them until golden brown.
– Once cooked, plate them and garnish them with some Saporalia Truffle slices “Lamelle”
– Add salt, pepper, and season with a few drops of lemon.


Tips for 2 people

– Truffle tagliatelle 250 g
– Truffle sauce 50 g
– Extra Virgin Olive Oil
– Parmesan

Boil the pasta in salted water and drain it once ready.
Put now the pasta in a pan and warm for a few minutes together with Saporalia truffle sauce.
Add extra virgin olive oil and grated Parmesan before serving.


Tips for 4 people

– 250 g salty fresh bread
– Saporalia truffle cream 180 g

Toast thinly sliced bread. In a pan, slightly heat the Truffle Sauce by adding a little extra virgin olive oil and spread the preparation directly on the slices of toasted bread.


1 base for pizza
50g tomato puree
50g Saporalia black truffle sauce
1 Buffalo Mozzarella cheese
oregano to taste
salt fine to taste
4/5 slices Parma ham

Mix the tomato puree with the Saporalia black truffle sauce, spread it on the base for pizza, add the buffalo mozzarella cut into cubes or thin slices.

Add a drizzle of Saporalia Truffle-flavoured extra virgin olive oil, some oregano and some salt to taste and bake at 190° in a ventilated oven and 200° in a static oven. When cooked, add the slices of Parma Ham (prosciutto crudo) and a few basil leaves.

The pizza with truffle sauce can also be made in white version (focaccia) without the tomato puree just the truffle sauce and mozzarella buffalo or fiordilatte according to preference.
Parma ham slices can be replaced with Saporalia mushrooms sliced or Saporalia sundried tomatoes diced.

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