Paté di Faggiano al Tartufo. Pheasant and black truffles have been part of Italian and French haute cuisine for centuries. Game patés are particularly popular in Tuscany and it is from the heart of this fine region where this amazing paté is made.
While renovating a kitchen in an old, historical restaurant in Castelfiorentina near Siena, chefs Rosalia and Piero Caruso came across some ancient, hand-written recipes for Tuscan paté and sauces. They have faithfully recreated them to produce the award winning Caccia e Corte range of game paté and sauces.
This pheasant and black truffle paté is rich and elegant, full of divine pheasant and expertly blended. It makes a wonderful exclusive addition to any antipasto platter or tapenades. Only the finest local ingredients are used such as pheasant and truffles from the great Tuscan forests, extravirgin olive oil, Vernaccia, a classic white wine from San Gimignano, Tuscan herbs and spices.
An irresistible and exquisite gourmet experience!
Pheasant and truffle paté is perfect to spread on crusty bread, Tuscan bread or crostini and served as an antipasto or a somewhat refined snack!
Ideal to mix and set off other antipasti in a platter and will go well with all kinds of cheeses, young and mature.
Adds a real touch of class to salads.
Italians would use it as a base for pasta and risotto dishes too. A little goes a long way!
Pheasant 65%, white onion, extra-virgin olive oil, potato, Vernaccia di San Gimignano wine, butter, garlic, pepper, black truffles.
Long shelf-life product. Once opened, keep refrigerated and consume within 1 week.
Sold in 135g jars